These are ROCKIN'! I made them for a school function and they were a big hit. I used a donut recipe because I love how moist the muffins are after baking.
I did Peanut Butter icing but you can also do a jam icing that is unreal!
Peanut Butter Donut RECIPE
1/3 cup peanut butter
1/4 cup brown sugar
2 tablespoons butter or 2 tablespoons margarine
1/2 cup sugar
3/4 cup flour
1/2 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 400 degrees. Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. (I used a food processor and there was no issue.)
Fill your mini-muffin cups half way with the batter. Put a dollop of Big Bad Dad's Jam (I used Triple Berry) and top with more batter.
Peanut Butter Butter Cream Icing
8 tablespoons unsalted butter, softened
1/2 cup smooth peanut butter, don't use old-fashioned or natural brand
3/4 cup confectioners' sugar
1 pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream*
In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
I wish I had a raspberry or strawberry finish the muffin but I ate all the strawberries for a snack.
*I used whole milk and it still tasted great.
**I am the worst at following directions. I used the food processor and mixed the peanut butter and butter then added the 10X sugar, salt and vanilla, mixed and then added a bit of milk. Be careful adding the milk if you add too much you will have soup. Then you have to add lots of 10X and peanut butter to make it icing again.
For jam icing just substitute jam for the peanut butter but go lighter on the milk. Best to start off light and slowly add small amounts to fine tune the icing.