Peanut Butter Muffins Recipe

Introduction

Peanut Butter Muffins are a delightful treat combining the rich, nutty flavor of peanut butter with a soft, moist crumb. Perfect for breakfast, snack, or dessert, these muffins are quick to prepare and sure to please peanut butter lovers of all ages.

Ingredients

• 1 cup all-purpose flour
• ½ cup sugar (granulated or brown sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup peanut butter (creamy or crunchy)
• ½ cup milk (whole, low-fat, or plant-based)
• ¼ cup vegetable oil (or melted coconut oil)
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla extract
• Optional: ½ cup chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
2. Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well to mix.
3. Step 3: In another bowl, whisk together peanut butter, milk, vegetable oil, egg, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins light.
5. Step 5: If desired, fold in the chocolate chips carefully.
6. Step 6: Fill each muffin cup about two-thirds full with batter.
7. Step 7: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use creamy or crunchy peanut butter depending on your preference for texture.
• For a chocolate twist, add chocolate chips or drizzle melted chocolate on top after baking.
• Substitute milk with your favorite plant-based milk to make the muffins dairy-free.
• Avoid overmixing the batter to keep muffins light and fluffy instead of dense.
• Make sure all ingredients are at room temperature for a smoother batter and better texture.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of processed peanut butter?

Yes, natural peanut butter works well, but it may affect the texture slightly due to its higher oil content. Stir it well before measuring and consider reducing the added oil slightly.

Can I make these muffins nut-free?

Since peanut butter is the star ingredient, this recipe isn’t suitable for nut-free diets. However, you can substitute the peanut butter with sunflower seed butter for a similar taste and texture without nuts.

Peanut Butter Muffins Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

These Peanut Butter Muffins offer a deliciously moist and tender treat perfect for breakfast, snacks, or dessert. Made with creamy or crunchy peanut butter and a touch of vanilla, they balance rich flavor with simple ingredients. Optional chocolate chips add a delightful twist of sweetness. Easy to prepare and bake, these muffins are sure to please peanut butter lovers of all ages.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Category: Snack, Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup sugar (granulated or brown sugar)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup peanut butter (creamy or crunchy)
• ½ cup milk (whole, low-fat, or plant-based)
• ¼ cup vegetable oil (or melted coconut oil)
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla extract

Optional

• ½ cup chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper muffin liners to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir them together thoroughly to evenly distribute all leavening agents and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together the peanut butter, milk, vegetable oil, lightly beaten egg, and vanilla extract until the mixture is smooth without lumps.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Gently stir until just combined; avoid overmixing to ensure the muffins remain tender. If desired, fold in the optional chocolate chips carefully at this stage.
5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
7. Cool: Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Notes

• Avoid overmixing the batter to prevent dense, tough muffins; mix until ingredients are just combined.
• Use accurate measurements of ingredients for best consistency and texture.
• Use room temperature ingredients such as eggs and milk for a smoother batter and even baking.
• Optional chocolate chips add extra flavor but can be omitted for a classic peanut butter muffin.
• You can substitute plant-based milk and oil to make the recipe dairy-free.

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