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Peanut Johnny Cake Muffins

Peanut Johnny Cake Muffins

These muffins are light and mildly sweet, with a good cornmeal flavor. They have enough grains and nuts in them to make them a good addition to the breakfast table.

Makes about 6 medium muffins.


  • 1/2 c yellow corn meal
  • 1/2 c all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 1/2 tsp honey
  • 1 1/2 tsp peanut butter
  • 1/2 c plain yogurt
  • 1/2 c water
  • 1 egg
  • 1/2 c chopped unsalted peanuts


  1. Preheat oven to 350 degrees F and butter 6 medium muffin wells.
  2. In a medium bowl, combine cornmeal, flour, baking powder, baking soda and salt.
  3. In a small saucepan over low heat, mix the peanut butter and honey, stirring until just blended and smooth. Remove from heat.
  4. Stir in the yogurt and water. Beat in the egg with a whisk until well-incorporated.
  5. Fold the wet ingredients into the corn meal mixture. Add peanuts and fold them in.
  6. Spoon mixture into the prepared muffin wells and bake 15 minutes, or until domed on top and a toothpick inserted in the center of a muffin comes out clean.
  7. Cool in pan 10 minutes, before loosening with a butter knife and transferring to a cooling rack.

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