Peanut Butter Muffins are packed with peanut butter flavor and are perfect to serve for any occasion. They soft, moist and even better topped with butter.
Muffin Recipes are the perfect addition to your breakfast or can be served as a dessert. They can be made in a variety of ways and we love them best served warm.
If you love peanut butter recipes as much as my family does, then you need to try these recipes – Peanut Butter Banana Muffins, Peanut Butter Bread, Chocolate Peanut Butter Cake and Peanut Butter Cupcakes.
Why We Love This Recipe
These peanut butter muffins are quick to prepare. All you need is simple pantry ingredients and these delicious muffins can be made. My kids love to enjoy for an afternoon snack but I love to enjoy one with my morning coffee.
You can even add in ingredients for a delicious variation or make them dairy free by using almond milk. The options are endless on this basic muffin recipe.
Ingredients
- All Purpose Flour – Measure correctly so the muffins stay moist.
- Baking Powder and Baking Soda – For best results use fresh ingredients
- Brown Sugar – Keeps the muffins moist. You can also learn How to Make Brown Sugar if you are out.
- Large Egg – We recommend using room temperature eggs.
- Creamy Peanut Butter – For a smooth and soft texture, use creamy instead of crunchy peanut butter.
- Vegetable Oil – If you are out, check out these Best Vegetable Oil Substitutes.
- Milk – We think whole milk taste best in this recipe
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Peanut Butter – I recommend sticking with regular peanut butter instead of substituting with a natural peanut butter. But you can substitute with almond butter.
- Additions – Feel free to add in chocolate chips or chopped nuts to this muffin recipe.
Step by Step Instructions
- Step 1 – Preheat the oven to 400 degrees Fahrenheit and line a muffin pan with muffin liners. Set aside.
Step 2 – In a large bowl, beat together the sugar, peanut butter, oil and egg with an electric mixer (hand held or stand up).
Step 3 – Add the milk and vanilla extract. Mix until combined.
Step 4 – Stir the peanut butter mixture into the flour mixture and gently stir until just combined. Be careful not to over mix.
Step 5 – Pour the batter evenly into the muffin tin filling them up approximately ¾ of the way full. Bake for 15-18 minutes until the center of the muffins are set and a toothpick inserted into the center of the muffins comes out clean.
- Step 6 – Let the muffins cool in the pan for 10-15 minutes and then move to a wire rack to cool completely.
- Step 7 – Then the muffins are ready to serve and enjoy.
Recipe Tips
- Combining Ingredients – When combining the wet ingredients with the dry ingredients make sure to not overmix. If overmixed it could change the texture of the muffins.
- Filling Muffin Liners – Make sure to fill the liners about the same. I like to use a cooking scoop or a measuring cup to help with this.
- Rest Cupcakes – We recommend resting the cupcakes before serving on a cooling rack.
Frequently Asked Questions
Refrigerate any leftover muffins in an airtight container for up to 5-6 days.Â
Yes, you can freeze these muffins by wrapping individually with plastic wrap and placing in a zip lock freeze bag. This will keep the muffins fresh for up to 3 months.
More Easy Muffin Recipes
Let us know what you think of these Peanut Butter Muffins Recipe after you make them. We love hearing from you.
Peanut Butter Muffins
Ingredients
- 1 ¾ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Brown Sugar
- 1 Large Egg
- ¾ cup Creamy Peanut Butter
- â…“ cup Vegetable Oil
- 1 cup Milk
- 1 teaspoon Vanilla Extract
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Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly coat the cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, use a hand mixer or stand mixer to beat together the brown sugar, peanut butter, vegetable oil, and egg until smooth and creamy.
- Mix in the milk and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10–15 minutes, then transfer them to a wire rack to cool completely before serving.
Quick, easy, and full of flavor.
I love the simple ingredients!
This recipe was simple but packed with flavor!
Made your muffins but wonder can you freeze them?
Yes, you can freeze these muffins. I recommend wrapping them individually in plastic wrap and then storing them in a freezer bag.