Peanut Butter Caramel Crunch Muffin

Prepare the ingredients; if the peanut butter has clumped, you need to mix the oil floating on the surface and the peanut butter back into a paste before using.

Put the eggs, granulated sugar, and soybean oil into a large bowl and mix well.

Pour in the peanut butter and milk, and mix evenly.

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

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

Sift in the brown sugar powder.

Place in the middle layer of a preheated oven, bake at 180°C with both top and bottom heat for 25 minutes, then remove from the mold after baking and let cool.

Fragrant, sweet, and fluffy, with a uniquely flavorful caramelized crispy crust.