Temperature Controlled Apartment vs. Freshly Baked Muffins?
No contest. And I’m happy to report that fluffy, nutty, honey-sweet muffins just came out of my oven. Which has an actual fire inside it. Be impressed.
Bonus: I’m pretty sure about one third of me melted during this entire baking/photographing process so I think that means I’m good for another 6 muffins.
Ok, wait, stop.
I need to tell you a little story about why I have this amazing table.
I am a dork about finding old, textured, worn pieces to use as backdrops for my food photos.
Bjork would not let me take my old wooden board on the plane (and yes I seriously considered it for about 2 minutes) so here I am in the Philippines shopping for a piece of old wood that is not going to bring a termite infestation into our apartment.
At the market this weekend, I saw that table. Scratched, graffitied, at least 6,000 years old and so wonderful. It was piled high with colorful cloths and it was clearly not for sale.
I went over and asked the man if I could please buy this table. Wait, ma’am, he said. He ran around the corner and came back carrying a brand new, completely polished and totally spotless table. After several minutes of confusing translation between father, son, and ridiculous American girl explaining that yes, I actually wanted the OLD one, they agreed to let me buy it.
And now I can’t wait to set up my food photos on it. End of story.
Now please go make peanut butter and honey muffins and cover them with melted butter.
- 1 cup flour
- 1½ teaspoons baking powder
- pinch of salt
- 3 tablespoons peanut butter (crunchy or smooth)
- 2 tablespoons oil
- 3 tablespoons honey (agave nectar if vegan)
- ¾ cup milk (almond, soy, etc. if vegan)
- Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
- Add the peanut butter and oil and mix with a fork until crumbs form.
- Add the milk and honey and mix until just combined. Do not beat.
- Pour into muffin tins (about ¾ full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.
Muffins are easy – just keep an eye on them.
This recipe makes 6 muffins.
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great job on scoring a board and on guesstimating your oven temps
These look so delicious and I can’t wait to try them out!
Just wanted to let you know, the vegan substitute for honey is typically agave nectar. I’m not vegan myself, but I bake for lots of friends who are, and they wouldn’t want honey in their desserts.
Good call. I’ve heard both sides of the honey/vegan debate – I’ll add a note about the agave. Thanks for the comment!
These look amazing! Can’t wait to try them out! And awesome table find too
Success!
Congratulations to you!
Hooray for being back in the kitchen (& I think all that effort totally is worth 6 muffins!).
Lol….I can just see you trying to explain wanting the old table! Funny.
The muffins look fantastic! I’m going to see if I can tweak them to be gluten-free for my boys. Well, that’s more than a tweak;-)
They look so good I think I’ll make a batch as is just for me too!
Congratulations on such a great find! And these muffins look so yummy–plus I already have all the ingredients! Sounds like the perfect excuse to me.
I love that these are sugar-free. They look delish!
Those look great! And I too love old furniture…that is a great find:)
I can certainly relate to melting into several puddles while trying to cook! Lovely muffins.
These did come out of the tins “ok”, but would you recommend greasing the pan? I’m a recipe “reader” and follow to a T. But when I started filling the tins, I thought oops! it didn’t say to grease the pan…
Yeah, I put just one little dab of butter on the bottom of the muffin tins (but I was also using a nonstick so they came out easily).
They look so yummy! Can’t wait to try them! I love that they only make 6–that is the perfect amount to be able to eat before they get stale.
I love that these use honey! And what pretty muffins they are. Have you tried using recipes you’ve already made in the US with flour from the Philippines? I can’t use “normal” German flour for American recipes using all-purpose, so I was just wondering. Hopefully it works for you because it’s such a huge pain. Every non-whole grain cookie / crust recipe is like a science experiment.
Oh and congratulations on your table.
These look great! Way to conquer your fiery oven – and that table is an awesome find!!
Aww! Cute – the table and YOU! I see your hair has been ironed, Missy! Looks like everything is coming together – I want those muffins this weekend!!
I told Bjork to hurry up and take a picture of me because I get about 2 seconds before it goes frizz-wild.
Hope you are well Sara!!
These look go good!
Yaaaay! Quite a successful recipe coming from a finicky oven! I definitely am impressed! Peanut butter and honey are married in my brain…I went to their wedding, caught the bouquet – together, they make something very special and in a muffin, this is pure heaven!
I love this…mostly because I can see you at the market trying to explain why you wanted the older table, and because it’s totally something I would do too. Love the muffins! (And the open flame oven…but maybe that’s because I don’t have to try and wrangle it.)
Mmm these sound so yummy!
Wow, great looking muffins! I know I couldn’t produce such nice baking with such different tools. Good for you!! They sound yummy
I share your excitement I’m always on the lookout for similar items! Yay to muffins!
Cannot wait to see this table in your photos. What an amazing time you must be having. These muffins look amazing!
Oh! This look so good!! I would love it, if you would share this, & any other recipes you may have, on my recipe link up. http://goodrecipesonline.com/organized-linkup-for-all-your-recipes-goodrecipesonline-com/.
What a gorgeous table! I can’t wait to see all the delicious pictures you take on it!
Gorgeous muffins!!!
I guess I have to slow down and don’t eat the whole jar of PB I have next to me right now, and save some for those muffins! They look absolutely delicious. Yum!
I want! And I love that this just makes 6 muffins because my husband is not really a sweet tooth
Congratulations on your old table find! I am also on the lookout for some old wood pieces for “props” 
I love this story! And that table looks perfect. I’ve been looking for some nice (or not so nice, really…) wood for a while, but it’s tough to find in Boston. And to fit in my little apartment.
Oh, and these muffins look delightful, too!
Great muffins! And I would’ve totally brought my wood boards onto the plane!
Wow, these look gorgeous and I have all the ingredients in right now. Thank you for catering for vegans too. Being a vegan myself I really appreciate this and it’s great they are refined sugar free too as I generally avoid that too. Lovely table too.
Thanks Katherine!
It’s impossible to beat the combo of nut butter + honey. That combo is so addicting it’s ridiculous. I bet these were gone within minutes. They would be here if I made them! Haha
I love finding old distressed things for photo props! Great score! I also love the combination of peanut butter and honey. I love it on toast, so I’ll definitely have to give these muffins a go. Thanks for the recipe!
Just made a double batch today! Really yummy!
I didn’t read all the comments to see if this was addressed, but I wonder about using all natural peanut butter that is already oily – do you have a suggestion, or know if you’d offset the oil called for in your recipe somehow?
Hmm, not sure. I think I would keep it (unless the peanut butter is REALLY oily) but it would be better to have a little too much than not enough – they might get dry if you omit it completely. Let me know what works for you!
These are delicious! I omitted the oil and just added some extra almond milk and they still came out great. Put some strawberry jam on one and ate it warm
so good!
Oh geez, strawberry jam. Drooling.
Hi, I love how simple this recipe is! Being far from home (at my university town), I don’t have access to a mixer and other usual ingredients so this recipe is PERFECT! I just placed my muffins into the oven…however it’s been over 12 min. in a 350 oven…still not cooked through yet…so i guess more tweeking for time but THANK YOU!
I just made these because I am on a healthy eating style and I love how you can sub almond milk in these. I know you can in any recipe but with all the other fattening ingredients why do so? LOL I did not eat one yet because I am saving one for breakfast tomorrow but I did taste the batter and amazing!!! I love how it is just sweet enough but not too sweet and the peanut butter adds protein and the along milk is healthier. Will definitely keep this recipe. Simple to make.
Yum!!!!
I just whipped up a double batch using whole wheat flour. They’re not as golden and pretty as the ones pictured above, but they’re deliciously nutty. I found they took closer to 25ish minutes to bake up, but my oven is stubborn… Thank you for the recipe!!
Glad you liked them Weezie!
I just made these for my kids’ snack when they get off the bus on their first day of school, and they were a complete flop! Are you sure the baking powder is in tablespoons and not teaspoons? I tried hiding the baking powder taste with butter, but I still couldn’t stand it. Help!
Oh yuck! I am really guessing that tablespoon was a typo and it should be teaspoons. I’m going to change it now – sorry for the mistake and thank you for letting me know!
My mom taught me that you can replace oil with applesauce and water with yogurt to make all baked goods more moist, delicious, and good for you. I used the applesauce trick in this recipe, and it worked out great! You just have to cook them a little longer.
Great! My first time baking since I’ve gone sugar free. I topped it off with banana slices that really tied it all in. I also used unsweetened almond milk and 100% all natural crunch peanut butter.
yum yum yum!
Thanks Denna! Love the idea of adding banana!