Peanut Butter Caramel Crispy Muffins

Overview

It’s cold in winter, so eating high-calorie foods, especially pastries, can not only replenish energy in time, but also give you a great sense of satisfaction. Today I would like to share with you this peanut butter caramel crispy muffin (Muffin). There is no need to beat eggs. Mix flour and eggs and other ingredients evenly. Bake it in the oven or air fryer. Because a lot of peanut butter is added, it is particularly fragrant. A thick layer of brown sugar powder is sifted on the surface and baked at high temperature to form a thick crispy shell. It is the popular Maillard style. It tastes with a strong caramel flavor, which adds a touch of surprise to this muffin.

Tags

• baking
• baking powder
• egg
• low gluten flour
• soybean oil
• brown sugar powder
• fine sugar
• milk
• peanut butter

Ingredients

Steps

1. 1 Prepare ingredients; if the peanut butter clumps, remix the oil and peanut butter floating on the surface into a paste before use.

   

2. 2 Put the eggs, caster sugar, and soybean oil into a large bowl and beat evenly.

   

3. 3 Pour in peanut butter and milk and mix evenly.

   

4. 4 Mix low-gluten flour and baking powder, sift into the liquid, and mix evenly with a spatula.

   

5. 5 Use a small spoon to scoop the batter into the non-stick mold, dip the spoon in cold water, and smooth the surface of the batter. Mold size: three-function mushroom head mold 75*73*40mm.

   

6. 6 Sift in brown sugar powder.

   

7. 7 Place in the middle rack of the preheated oven, heat up and down to 180 degrees for 25 minutes, remove from the mold and let cool.

   

8. 8 Sweet and soft, the caramel crispy shell has a unique flavor.