Intro
Baking these peanut butter muffins is like giving yourself a warm hug in the morning. They’re not flashy, but they bring a quiet comfort that sticks to your fingers and your taste buds. I love how the peanut butter keeps them moist and adds a toasty, nutty aroma that fills the kitchen. Sometimes, I make a batch just to have something reliable, straightforward, and honestly, kind of nostalgic.
Why This Recipe Matters
Why These Muffins Matter to Me
Points
- They’re a reminder that simple ingredients can create real comfort on busy mornings.
- Baking them takes me back to childhood kitchens, sticky fingers, and Sunday mornings.
- The peanut butter flavor feels like a cozy secret I get to keep all to myself.
- They’re forgiving and adaptable — a perfect project for weekends when I want to keep it simple.
- This recipe is my go-to when I crave something warm and familiar without fuss.
Behind The Recipe
Behind the Recipe
Story
One rainy afternoon, I needed a quick snack, so I tossed together what I had—peanut butter, flour, a few eggs.
The smell of melting peanut butter and baking batter filled the kitchen, pulling me back to my grandma’s house.
Since then, I kept tweaking the recipe, trying to keep that cozy, homemade feel alive.
It’s become a little ritual—mix, bake, and savor that comforting aroma.
Recipe Trivia
Recipe Origin or Trivia
Notes
- Peanut butter muffins are a popular snack in the American South, where peanut farming is common.
- They’re a riff on classic banana muffins, replacing fruit with nutty richness.
- Peanut butter as an ingredient dates back to the early 20th century, gaining popularity during the Great Depression.
- These muffins are often baked in muffin tins made of vintage aluminum, adding a nostalgic touch.
- Adding a sprinkle of sea salt on top enhances the peanut flavor and gives a little crunch.
Ingredient Breakdown
Ingredient Breakdown
Title
Ingredient Breakdown
Ingredients
- Peanut Butter: I prefer creamy, smooth peanut butter—no chunky bits. It keeps the muffins tender and well-integrated. Skip the natural kind if you want a sweeter, more uniform crumb.
- Flour: All-purpose flour gives structure. Using a bit of whole wheat adds nuttiness and a bit of chew, if you like. Too much can dry out the muffins.
- Eggs: They add moisture and help bind everything. Use fresh eggs for the best rise and fluffiness.
- Sugar: Regular granulated sugar balances the savory peanut flavor. Brown sugar adds a caramel note if you prefer deeper sweetness.
- Baking Powder: Leavens the muffins, making them fluffy. Make sure it’s fresh for proper rise.
- Milk: A splash of dairy keeps the batter moist. Substitute with almond or oat milk for dairy-free options.
- Salt: Just a pinch heightens the nutty aroma. Don’t skip it, even if it seems small.
Preparation Guide
Step-by-Step: Making Peanut Butter Muffins
Steps
- Preheat oven to 180°C (350°F). Line muffin tin with liners or grease lightly.
- In a bowl, mix 1 cup peanut butter, 1/2 cup sugar, and 2 eggs until smooth and creamy. Smell the nutty aroma.
- Add 1 1/2 cups all-purpose flour, 1 tsp baking powder, and a pinch of salt. Gently fold until combined. Batter should be thick but scoopable.
- Stir in 1/2 cup milk—just enough to loosen batter slightly. It should be creamy but not runny.
- Scoop batter into muffin cups, filling about 3/4 full. Top with a tiny pinch of sea salt or a peanut half if desired.
- Bake for 18-20 minutes. The tops should turn golden, and a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Muffins will stay moist and fragrant.
Checkpoints
- Color: Golden tops, slightly cracked.
- Texture: Muffin should be springy when gently pressed.
- Appearance: Slight doming on top, no wet batter visible.
Ingredient Substitutions
- Dairy-Free: Use coconut oil instead of butter or milk alternatives for a rich, tropical twist.
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend, but expect a slightly denser crumb.
- Sweetener: Maple syrup or honey can replace sugar, adding a subtle floral note.
- Crunchy Nut: Add chopped peanuts or almonds for extra texture and crunch.
- Extra Moisture: A mashed banana can replace part of the peanut butter for a different flavor profile.
Ingredient Spotlight
Key Ingredients
Title
Key Ingredients
Peanut Butter
Its oozing, oily texture makes the muffins ultra moist and adds a toasty aroma.
Heat causes it to spread and meld into the batter, creating a rich, nutty base.
Natural oils can separate if left too long; stir well before measuring.
Baking Powder
This leavening agent reacts quickly, so don’t overmix after adding it.
A fresh batch ensures proper rise and fluffy tops.
Mistakes And Fixes
Common Mistakes & How to Fix Them
Points
- FORGOT to preheat oven? Turn it on now—hot oven helps muffins rise evenly.
- DUMPED too much flour? Add a splash more milk to loosen batter.
- OVER-TOASTED tops? Cover with foil halfway through baking next time.
- UNDERBAKED? Extend baking time by 2-3 minutes and check with a toothpick.
Cooking Tips
Tips & Tricks
Points
- Use room temperature eggs for smoother mixing and better rise.
- Sift dry ingredients to avoid clumps and ensure even distribution.
- Don’t overmix—stir just until flour disappears for tender muffins.
- Rotate the muffin tin halfway through baking for even browning.
- Add a sprinkle of sea salt on top for a flavor boost.
Make Ahead And Storage
Points
- Batter can be mixed and refrigerated for up to 24 hours; add 2-3 minutes to baking time.
- Bake muffins and store in an airtight container in the fridge for 2-3 days.
- Freeze cooled muffins in a sealed bag for up to 3 months.
- Reheat in a 180°C (350°F) oven for 5-7 minutes; smell the toasty peanut aroma again.
Kitchen Fixes
Points
- When muffins crack excessively, reduce oven temperature slightly.
- If muffins are dense, check baking powder freshness.
- Splash a little milk if batter thickens before baking.
- Patch cracked tops with a tiny dollop of batter and bake a minute longer.
- Shield edges if they brown too fast, using foil or baking paper.
Faqs
Can I make these vegan?
Yes, substitute eggs with flaxseed or chia seed gel, and use dairy-free peanut butter and plant-based milk.
How do I know when they’re done?
Golden tops, a slight spring when pressed, and a toothpick comes out clean.
Can I add chocolate chips?
Absolutely, fold in about 1/2 cup for melty, sweet bursts.
What if my batter is too thick?
Stir in a splash more milk until it becomes scoopable but still thick.
Can I freeze the batter?
Better to freeze baked muffins; batter can separate when frozen.
How do I prevent muffins from sticking?
Use liners or well-greased tins, and avoid overfilling.
What’s a good topping?
Sprinkle with coarse sea salt or chopped peanuts for extra crunch.
Can I add fruit?
Yes, add chopped bananas or berries for extra flavor and moisture.
How long do they stay fresh?
Best enjoyed within 2 days; store in a sealed container at room temp.
Any tips for even baking?
Rotate the muffin tin halfway through baking and check oven calibration.
Peanut Butter Muffins
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
- In a mixing bowl, combine the creamy peanut butter and sugar, then beat with a spatula until smooth and fragrant, about 1-2 minutes.
- Add the eggs one at a time, whisking well after each addition until the mixture is creamy and slightly fluffy.
- Sift in the all-purpose flour, baking powder, and salt into the wet mixture, then gently fold everything together with a spatula until just combined—avoid overmixing to keep the muffins tender.
- Stir in the milk gradually, just until the batter is slightly loosened and creamy, about 1-2 tablespoons at a time.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Add a tiny pinch of sea salt or a peanut half on top for extra flavor if desired.
- Bake in the preheated oven for 18-20 minutes, until the tops turn a golden brown and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. The muffins will be moist, fragrant, and slightly cracked on top.
- Enjoy these warm and comforting muffins, perfect for a quick breakfast or a nostalgic snack.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.