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Peanut Butter Muffins

These moist and nutty muffins are made with creamy peanut butter, which keeps them tender and adds a rich flavor. Baked until golden with a crackly top, they’re perfect for a quick breakfast or snack, adaptable with mix-ins like chocolate chips or nuts. The batter’s simple mix-and-bake process results in comforting, satisfying muffins with a soft crumb and a hint of crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • optional chocolate chips or chopped nuts for mix-ins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Muffin scoop

Method
 

  1. Preheat your oven to 180°C (350°F). Line your muffin tin with paper liners or give it a light spray of non-stick spray.
  2. In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. This creates a light, airy base for your muffins.
  3. In a separate bowl, combine the peanut butter, milk, eggs, and vegetable oil. Whisk until the mixture is smooth, slightly thickening and smelling nutty and sweet.
  4. Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula or whisk until just combined—don’t overmix, or the muffins might turn out dense. If you’re adding chocolate chips or nuts, fold them in now for extra texture.
  5. Using a muffin scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. The batter will be thick but manageable.
  6. Bake the muffins for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out with moist crumbs. The tops should crack slightly and smell warm and nutty.
  7. Remove the muffins from the oven and let them cool in the tin for about 5 minutes—this helps them set up and makes them easier to transfer. Then, move the muffins to a wire rack to cool completely or enjoy warm.
  8. Finish with a light sprinkle of sea salt or a drizzle of honey if you like, and serve these moist, nutty muffins warm or at room temperature to enjoy their full flavor and soft crumb.

Notes

For extra flavor, fold in chocolate chips or chopped nuts before baking. Store leftovers in an airtight container for up to 2 days, or freeze for longer storage. Reheat briefly in the oven or microwave for a fresh, warm treat.