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Peanut Butter Muffins

These peanut butter muffins are a nostalgic, comforting treat with a dense, moist crumb and a slightly sticky top. Made with creamy peanut butter, eggs, and a touch of sugar, they come together quickly and bake into hearty, slightly rustic muffins that evoke childhood mornings. Perfect for a filling snack or breakfast on the go, they’re best enjoyed warm with a spread of butter or honey.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup peanut butter creamy or chunky
  • 1 cup sugar
  • 2 eggs eggs room temperature preferred
  • 1/2 cup milk dairy or plant-based
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Chopped peanuts optional topping for added crunch

Equipment

  • Mixing bowls
  • Whisk or spoon
  • Muffin tin
  • Paper liners or greased muffin tin
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line your muffin tin with paper liners or lightly grease it to prevent sticking.
  2. In a large mixing bowl, combine the peanut butter and sugar. Use a whisk or spoon to stir until the mixture is smooth and slightly fluffy, releasing a nutty aroma.
  3. Add the eggs one at a time, mixing well after each addition. The batter will become creamy and thick.
  4. Pour in the milk and vanilla extract, stirring until everything is well combined. The batter should be smooth and slightly pourable.
  5. Sift in the all-purpose flour and baking soda into the wet ingredients. Gently fold the mixture together until just combined; avoid overmixing to keep the muffins tender.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. For extra texture, sprinkle chopped peanuts on top of each muffin before baking.
  7. Bake in the preheated oven for 15-18 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely or serve warm.
  9. Enjoy these hearty, nostalgic muffins warm, optionally spread with butter or honey for an extra treat.