Cookie butter isn’t the hottest trend in the foodie scene anymore, but a lot of us still prefer this delightful spread over peanut butter because it has a different kind of sweetness and crunch that is all its own.
My sister Julie Dy-Igtanloc, who lives in Los Angeles with her family, still sends us jars of Cookie Butter, so I have a jar at home and, aside from spreading it on toasted bread, I like adding it to baked products and confections that I make at home, such as Cookie Butter Polvoron and, more recently, I made Cookie Butter Muffins.
I got myself a Peanut Butter Muffins recipe, substituted cookie butter for the peanut butter called for in the recipe, tweaked a little here and there, and transformed the whole thing into Cookie Butter Muffins. I lined my Siliconezone nonstick muffin molds with fluted cupcake paper cups, spooned batter into them, and baked away in my favorite La Germania electric oven.
My Cookie Butter Muffins turned out to be quite good. Make your own fresh batch of Cookie Butter Muffins at home using this recipe.
Cookie Butter Muffins
2 cups all-purpose flour
3 tsps. baking powder
1/2 tsp. salt
1/2 cup white sugar
1 cup fresh milk
2 Tbsps. vegetable oil
1/3 cup cookie butter
1. Preheat oven to 400˚F or 200˚C. Line muffin pans with fluted cupcake paper cups.
2. In a bowl, sift together all-purpose flour, baking powder and salt. Mix in sugar. Set aside.
3. In another bowl, beat egg.
4. Add fresh milk while whisking, followed by vegetable oil.
5. Gradually whisk in mixture of dry ingredients, mixing only until incorporated.
6. Add cookie butter and mix in just until incorporated. Blobs of cookie butter left in the mixture should be fine.
7. Spoon batter into paper cups until three-fourths full.
8. Bake in preheated oven for 15 to 20 minutes or until cake tester or toothpick inserted in the center comes out clean.
Makes 12 muffins.