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Golden brown Peanut Butter Muffins topped with chocolate chips arranged on a white plate.
Daniel

Peanut Butter Muffins

Tender, protein-packed muffins with rich peanut butter flavor in every bite - perfect for breakfast on the go or afternoon snacking.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.75 cup creamy peanut butter not natural style - use regular like Jif or Skippy
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 large egg room temperature
  • 0.75 cup whole milk
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or spray generously with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large bowl, whisk the peanut butter, granulated sugar, and brown sugar until smooth and no lumps remain, about 1 minute. Add the egg and whisk until fully incorporated. Pour in the milk, melted butter, and vanilla, then whisk until the mixture looks creamy and uniform.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined - stop when you still see a few streaks of flour. Do not overmix or the muffins will be tough.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 16 to 18 minutes, until the tops are set and a toothpick inserted into the center comes out with just a few moist crumbs attached. The muffins will be lightly golden on top.
  6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They taste best slightly warm or at room temperature.

Notes

For extra peanut butter flavor, press a small dollop of peanut butter into the center of each muffin before baking. These muffins freeze beautifully - wrap individually and freeze up to 3 months, then thaw overnight or microwave for 20 seconds. If using natural peanut butter, the texture will be denser and slightly crumbly; add an extra tablespoon of milk to compensate.