Stephanie Eddy

Peanut Butter Pull-Apart Muffins

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These soft and sinful pull-apart muffins technically aren’t muffins at all. They’re made from sweet yeasted dough which is rolled into strips and layered to create irresistible peelable layers once they’re baked. I’ve made other versions in the past, but this one is for true peanut butter lovers and it’s my favorite recipe yet. Old Fashioned Smooth Peanut Butter has been worked into every element of the recipe: kneaded into the dough, spread between the layers, and drizzled on top in a cream cheese peanut butter glaze. Paired with a mug of hot coffee, it’s peanut butter heaven.

Prep time: 20 minutes
Cook Time: 12 minutes
Total time: 2 hours and 10 minutes
Yield: 12 muffins

Peanut Butter Pull-Apart Muffings

Ingredients

Peanut Butter Pull-Apart Muffins

Dough
2½ cups bread flour
¼ cup granulated sugar
2¼ teaspoon instant yeast (not active dry yeast)
cup milk
cup Old Fashioned Smooth peanut butter
¼ cup warm water
2 large eggs
1 teaspoon vanilla
½ teaspoon salt

Filling
3 tablespoons unsalted butter at room temp
1 tablespoon Old Fashioned Smooth peanut butter
¼ cup packed brown sugar

Glaze
2½ tablespoons cream cheese
1½ tablespoons Old Fashioned Smooth peanut butter
¼ cup + 2 tablespoons powdered sugar
3½ tablespoons cream

Procedure

1. In the bowl of a stand mixer, stir together 1 cup of the flour, ¼ cup granulated sugar, and the instant yeast. Beat in the milk, peanut butter, and water. Scrape down the bowl with a spatula and then beat in the eggs one by one until completely combined.

2. Stir in another 1¼ cups of the flour along with the ½ teaspoon salt. Switch to a dough hook and knead the dough on your machine’s required setting (usually speed 2). If the dough is sticking to the bottom, sprinkle some of the remaining ¼ cup of flour onto it, allowing it to knead in completely before adding it more. It ‘s likely that you’ll only need a little bit of that last ¼ cup of flour. You want the dough to be soft and slightly sticky, and it’s better to err on the side of less flour for a softer dough. Allow the dough to knead until smooth and stretchy, approximated 8-10 minutes (it helps to set a timer).

dough

3. Cover the bowl with plastic wrap and place in a warm, draft free spot to rise for one hour or until the ball has doubled in size.

4. Once the dough has risen knead it a couple times to release the trapped air. Then roll it out into a 15 x 20-inch rectangle. If your dough keeps bouncing back while you roll it, roll it out to half the size then let it rest for five minutes to relax the gluten before rolling it the rest of the way.

Then roll it out into a 15 x 20-inch rectangle.

5. To make the filling: Heat the 3 tablespoons butter with the 1 tablespoon peanut butter in the microwave until melted. Use a pastry brush to generously coat the rectangle of dough with the mixture.

Use a pastry brush to generously coat the rectangle of dough with the mixture.

6. Sprinkle with the 1/4 cup of brown sugar, then use a sharp knife to slice the dough down the middle so that you have two 20 x 7.5-inch rectangles. Cut each rectangle into five 20-inch long strips (ten strips total). Stack the strips into two piles, flipping the last piece over so that the peanut butter and sugar filling is sandwiched inside. Cut each pile of strips into six equal pieces (12 pieces total).

Cut each rectangle into five 20-inch long strips (ten strips total).

7. Grease a muffin tin, place the bundles of strips into the muffin tins with their edges up. Press down on them so that they are level or below the top of the pan. It’s ok to squish them a bit. Cover with plastic wrap and allow to rise in a warm place for 25-35 minutes. Preheat the oven to 350°F.

place the bundles of strips into the muffin tins with their edges up

8. Bake the muffins for 10-13 minutes until the tips are brown, and the base is golden when you pull it out of the tin. Be careful not to overbake them.

Bake the muffins for 10-13 minutes until the tips are brown

9. Cool the muffins slightly on a wire rack while you mix up the peanut butter cream cheese glaze. Heat the cream cheese and peanut butter together in a microwave safe bowl until softened. Stir in the powdered sugar and cream. If you want a thinner glaze, stir in more cream until it reaches your desired consistency. Drizzle over the muffins and serve fresh.

Drizzle over the muffins and serve fresh.

PEANUT BUTTER GIVEAWAY

Over what other foods would you love to drizzle the yummy peanut butter glaze from this recipe?

Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Smooth, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, July 21, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 07/24/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Smooth peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Peanut Butter Pull-Apart Muffins, 10.0 out of 10 based on 5 ratings

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33 Responses to Peanut Butter Pull-Apart Muffins

  1. Jessica says:

    French Toast!

  2. Carly says:

    Everything!!!

  3. Danielle Murgia says:

    I would drizzle it over pork tenderloin pieces!

  4. Dandi D says:

    I would definitely drizzle in on ice cream or apples!

  5. Lori says:

    chocolate waffles

  6. Julie Cover says:

    I would love to drizzle it over warm apple cake!!

  7. Erica R. says:

    Waffles and pancakes!

  8. Stacy Philip says:

    Over French toast and bacon or ribs!!!

  9. Kathy says:

    Chocolate cake

  10. joann says:

    Over chocolate muffins!

  11. Heidi says:

    Graham crackers and mini chocolate chips.

  12. Sylvia says:

    Definitely sliced apples and brownies! Yummy…..

  13. Mara says:

    I would drizzle it over banana bread!

  14. Abby says:

    I would try it over a cinnamon coffee cake!

  15. Cheryl says:

    Pound cake with banana slices

  16. Lara says:

    Pancakes! Or just bananas!

  17. Jamie says:

    Over waffles!

  18. Troy says:

    Over any gluten free baked product, so then it will taste good. Otherwise, not so much.

  19. Amy P says:

    chocolate chip banana muffins or waffles or pancakes … yum!

  20. Jessica says:

    Brownies, ice cream, pancakes, burgers, chicken strips.. oh my! 🙂

  21. Kelli says:

    I’d use it as a dipping sauce for a soft pretzel.

  22. Janet Sisk says:

    Cut up Honeycrisp Apples! 😀 YUM!

  23. Jennifer says:

    Anything with chocolate for a sweet and salty combo!

  24. Retta says:

    pretzel chips

  25. Marco Caltabiano says:

    I’d love to make this glaze for oatmeal. I’m a big fan of plain oatmeal in the morning and always love changing it up with different flavor creations. This one might be my favorite once I try it out!

  26. Kristine says:

    It would be awesome on any fruits or drizzled over pancakes. I would love it on other pastries too such as brownies or chocolate muffins.

  27. Frank says:

    Baked apples, poached pears, banana ice cream, cinnamon raisin toast…the list goes on and on and on and on

  28. Nik says:

    simple celery stix

  29. Stephanie says:

    I would drizzle it over waffles or pancakes.

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  31. Maddi says:

    pears, apples, waffles, ice cream

  32. Haley Brennan says:

    I would put it on waffles, in oatmeal, sweet potatoes, or on cake 🙂

  33. patrick kilpatrick says:

    Over my peanut butter cupcakes :3

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Peanut Butter Pull-Apart Muffins