Ingredients

Instructions

  1. Place rack in center of oven and preheat to 400 degrees F.
  2. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
  3. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
  4. Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
  5. Beat in the egg, then the egg white, and finally the vanilla until smooth.
  6. Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
  7. Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
  8. Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
  9. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
  10. Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
  11. They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.