Peanut Butter Trail Mix Muffins

Using store-bought fruit & 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 over night to thaw and reheat in the microwave 15 seconds, if desired.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 18

Ingredients

Peanut Butter Trail Mix Muffins

  • 1 1/2 cups all-purpose flour
  • 1 3/4 cups dried fruit & nut granola, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plain Greek yogurt
  • 1/2 cup creamy peanut butter
  • 1/2 cup dark brown sugar
  • 3 tablespoons melted butter
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 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

Instructions

Peanut Butter Trail Mix Muffins

  • Preheat the oven to 350°. 
  • Stir together the flour, 1 cup granola, baking powder, baking soda, kosher salt and ground cinnamon in a large bowl.
  • 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.
  • Pour the milk mixture over the flour mixture; add the carrots and fold together just until blended.
  • 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. 
  • Prepare the Yogurt-Peanut Butter Glaze; drizzle over the muffins.

Yogurt Peanut Butter Glaze

  • 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.

Notes

Muffin cook time may take 15-18 minutes
Source of recipe: Rebecca Gordon, Buttermilk Lipstick