peanut butter trail mix muffins

Peanut Butter Trail Mix Muffins

Using store-bought fruit and nut granola is a cost-effective way to purchase the ingredients. The muffins can be frozen up to 3 weeks in a zip-top bag. Place the bag on the countertop partially open overnight to thaw and reheat in the microwave 15 seconds, if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18


Peanut Butter Trail Mix Muffins

  • 1 12 cups all-purpose flour
  • 1 34 cups dried fruit & nut granola, divided
  • 2 teaspoons baking powder
  • 14 teaspoon baking soda
  • 14 teaspoon kosher salt
  • 14 teaspoon ground cinnamon
  • 12 cup plain Greek yogurt
  • 12 cup creamy peanut butter
  • 12 cup dark brown sugar
  • 3 tablespoons melted butter
  • 2 large eggs
  • 1 cup whole milk
  • 12 cup grated carrot
  • Yogurt-Peanut Butter Glaze

Yogurt Peanut Butter Glaze

  • 1 cup powdered sugar
  • 5 tsp plain Greek yogurt
  • 1 tsp creamy peanut butter


Peanut Butter Trail Mix Muffins

  1. Preheat the oven to 350°.
  2. Stir together the flour, 1 cup granola, baking powder, baking soda, kosher salt and ground cinnamon in a large bowl.
  3. In a separate bowl, stir together the yogurt, peanut butter, dark brown sugar, melted butter and eggs in a medium bowl until smooth; whisk in the milk.
  4. Pour the milk mixture over the flour mixture; add the carrots and fold together just until blended.
  5. Portion the batter between 18 lightly greased, standard-size muffin cups filling 2/3 full. Sprinkle the remaining 3/4 cup granola evenly over the batter in the cups. Bake 15 to 18 minutes or until a wooden pick tests clean when inserted in the center. Gently loosen the muffins from pan edges. Transfer to a wire rack. Cool completely.
  6. Prepare the Yogurt-Peanut Butter Glaze; drizzle over the muffins.

Yogurt Peanut Butter Glaze

  1. Whisk the powdered sugar into the yogurt and peanut butter in a medium bowl a little at a time until blended; whisk vigorously until thickened & smooth.


Muffin cook time may take 15-18 minutes

Source of recipe: Rebecca Gordon, Buttermilk Lipstick

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