Love peanut butter muffins as much as we do? Then our Peanut Butter-Cranberry Muffins recipe is for you. After one bite, this simple muffin recipe is sure to become your new go-to favourite.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
1/2 cup packed brown sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Kraft Smooth Peanut Butter
1/4 cup oil
1 cup milk
1/2 cup dried cranberries, divided
2 Tbsp. toasted pepitas
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How do I make it ?
Heat oven to 400ºF.
Combine first 5 ingredients; set aside. Whisk egg, peanut butter and oil in large bowl until blended. Gradually add milk, mixing well after each addition. Add flour mixture; stir just until moistened. Stir in 1/3 cup cranberries.
Spoon into 12 muffin pan cups sprayed with cooking spray; top with remaining cranberries and pepitas.
Bake 15 min. or until toothpick inserted in centres come out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Kraft Kitchen Tips!
How to Warm Any Leftover Muffins
Microwave any leftover muffins on HIGH 30 sec. or just until warmed.
Prepare using Kraft Crunchy Peanut Butter.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 330 mg
Carbohydrate 28 g
Fibre 2 g
Sugars 15 g
Protein 6 g
12 servings, 1 muffin (79 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.