Peanut Butter Muffins

A close-up of a partially eaten Peanut Butter Muffin with a golden-brown top, resting in an opened paper liner. More muffins and a glass of milk are blurred in the background.

5 from 5 votes

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.

Prep Time10

Cook Time15

Let Cool in Pan10

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $2.48, $0.21 per Serving

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
⅓ cup Vegetable Oil
1 cup Milk
1 teaspoon Vanilla Extract

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.

Notes

Refrigerate any leftover muffins in an airtight container for up to 5-6 days.

Nutrition