It’s been a rough couple of weeks at work, with no end in sight. As a result, not much baking has been happening.
Deadlines and a ton of work, while unpleasant, I can still handle. What I can’t stand is the yelling. Lots of yelling and unfair blame for anything and everything that goes wrong during the stressful period. The Boss yells. Because he can I guess. He yells for things out of our control, for things we should have anticipated even though he didn’t, for mistakes made on things we were never taught, etc. All the yelling has led to a really really tense environment.
When I’m in these stressful moments, I crave sweets like crazy. Chocolate, brownies, cookies, cake, anything. So even though I’ve been too exhausted for baking, I’ve been able to make these simple mug cakes to de-stress when I come home. A few minutes of mixing, and 2 minutes of microwave cooking and these are ready to be eaten.
After successfully making biscoff mug cake, I realized that I could apply the same recipe to a peanut butter mug cake. I have to say, even though peanut butter may not be my favorite flavor, the texture of this case came out so perfect, one of the best ones in my mug cake series. Moist, fluffy, I couldn’t stop eating this.
This one baked up a bit higher than previous versions because the mugs I was using were too small. You definitely need either an oversized mug, or divide the batter into two regular sized mugs or else it will overflow. The smell of peanut butter while these cooked was quite nice too.
For an updated, lower calories and eggless version of this peanut butter mug cake, click here.
You can view my entire mug cake recipe collection here.
Update: If you enjoy this recipe, I just finished writing an entire book on mug cakes, featuring nearly 100 recipes.
To order the book, check out the list of online retailers.
You might like my chocolate peanut butter mug cake, too!
Peanut butter Mug Cake
- 4 tbsp all purpose flour
- 4 tbsp white granulated sugar
- 1/4 tsp baking powder
- 1 egg
- 3 tbsp peanut butter
- 3 tbsp milk
- 3 tbsp vegetable oil
- Combine all ingredients in an oversized coffee mug. Whisk well with a small whisk until smooth.
- Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, continue to microwave in thirty-second intervals. Mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery.
- You can also make this into two smaller-sized mugs. You can mix the batter all in one mug and then pour half into another mug. Make sure you cook each one individually.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.