These peanut butter muffins are the kind of bake I turn to when I want something simple, warm, and comforting without pulling out half the pantry.
They’re soft, lightly sweet, and full of that familiar peanut butter flavor that makes a kitchen smell instantly cozy.
I usually make these on slower mornings or when I want an easy bake that works just as well for breakfast as it does for an afternoon snack.
Behind the Recipe
This recipe came from wanting a muffin that didn’t feel dry or overly sweet. Peanut butter does a lot of the heavy lifting here, adding richness and moisture without needing anything fancy. After a few small adjustments, this version became my go-to because it’s dependable and easy to make even on busy days.
Recipe Origin or Trivia
Peanut butter has been a staple ingredient in American home baking for decades, especially in quick breads and muffins. Its natural fat content makes it ideal for simple batters, helping create soft textures without complicated techniques.
Why You’ll Love This Recipe
- Soft and tender: Moist crumb without being dense
- Strong peanut butter flavor: Clear and comforting
- Simple ingredients: Pantry staples only
- Quick to prepare: No mixer required
- Versatile: Works for breakfast or snacks
- Kid-friendly: Familiar and mild
- Easy to customize: Add-ins work well
Chef’s Pro Tips for Perfect Results
- Use room-temperature ingredients: Helps the batter mix evenly
- Don’t overmix: Keeps muffins soft and light
- Fill cups evenly: Ensures uniform baking
- Check early: Ovens vary near the 20-minute mark
- Cool slightly before serving: Texture improves as they set
Ingredients in This Recipe
- All-purpose flour (1 cup): Provides structure
- Sugar (½ cup): Adds sweetness and moisture
- Baking powder (1 tsp): Helps muffins rise
- Peanut butter (½ cup): Creamy or crunchy both work
- Milk (½ cup): Dairy or plant-based
- Oil (¼ cup): Keeps muffins moist
- Eggs (2): Bind and give lift
Kitchen Tools You’ll Need
- Mixing bowls: One for dry, one for wet ingredients
- Whisk or spoon: For gentle mixing
- Muffin tin: Standard 12-cup size
- Paper liners: Prevent sticking and ease cleanup
- Toothpick or cake tester: Checks doneness
Instructions for Making This Recipe
- Preheat oven: Heat to 180°C (350°F) and line a muffin tin
- Mix dry ingredients: Whisk flour, sugar, and baking powder
- Mix wet ingredients: Stir peanut butter, milk, oil, and eggs until smooth
- Combine: Gently fold wet ingredients into dry until just combined
- Fill muffin cups: Divide batter evenly, filling each about ¾ full
- Bake: Bake for 20–25 minutes until golden and a toothpick comes out clean
- Cool briefly: Let rest in the pan for 5 minutes
- Finish cooling: Transfer to a rack or serve warm
Ingredient Substitutions
- Milk: Almond, oat, or soy milk
- Oil: Melted coconut oil or light olive oil
- Peanut butter: Almond butter for a different flavor
- Sugar: Coconut sugar with slight texture change
Ingredient Spotlight
- Peanut Butter: Adds flavor, fat, and moisture all at once
- Baking Powder: Creates lift for a soft, airy crumb
Peanut Butter Muffins
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- 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.
- In a separate bowl, stir together the peanut butter, milk, oil, and eggs until smooth. The mixture should be creamy and fragrant, with a slight sheen from the oils.
- Pour the wet mixture into the dry ingredients, then gently fold everything together with a spatula or spoon. Be careful not to overmix, just fold until the batter is combined and slightly lumpy.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. You can use an ice cream scoop for clean, even portions.
- Bake the muffins in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. You’ll hear a gentle bubbling as they bake and see a lovely rise.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. The edges should be firm, and the tops should have a slight crackle.
- Transfer the muffins to a wire rack to cool completely, or serve warm for the best aroma and soft crumb. Optional: drizzle with honey or melted chocolate for extra indulgence.
Texture & Flavor Secrets
- Moist crumb: Comes from oil and peanut butter
- Even rise: Gentle folding prevents toughness
- Balanced sweetness: Peanut butter tempers sugar
What to Avoid
- Overmixing batter: Leads to dense muffins
- Overbaking: Dries out the crumb
- Cold ingredients: Can cause uneven texture
Nutrition Facts (Approximate, per muffin)
- Calories: 250
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 22 g
- Sugar: 12 g
- Sodium: 150 mg
Make-Ahead and Storage Tips
- Make ahead: Bake and store for easy breakfasts
- Storage: Keep in an airtight container for 3 days
- Freezing: Freeze up to 2 months
How to Serve This Dish
- For breakfast: With fruit or yogurt
- As a snack: Perfect on its own
- For kids: Easy grab-and-go option
Creative Leftover Transformations
- Muffin toast: Slice and toast lightly
- Dessert base: Drizzle with chocolate sauce
- Crumble topping: Break over ice cream
Variations to Try
- Chocolate chip: Fold in chocolate chips
- Banana peanut butter: Add mashed banana
- Jam swirl: Swirl in jelly before baking
- Vegan version: Use plant milk and egg substitute
- Protein boost: Add chopped peanuts
FAQs
- Can I use crunchy peanut butter? Yes, it adds texture
- Are these muffins very sweet? Mildly sweet and balanced
- Can I make them dairy-free? Yes, use plant milk
- Do they freeze well? Yes, very well
- Why are my muffins dense? Batter may be overmixed
- Can I reduce sugar? Slightly, texture may change
- Are these kid-friendly? Yes
- Can I add chocolate chips? Absolutely
- How do I know they’re done? Toothpick comes out clean
- Can I double the recipe? Yes, with ease
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
