Peanut Butter Muffins

This one is for the peanut butter lovers! Start your day off with these delicious Peanut Butter Muffins that are tender and moist.

Love peanut butter for breakfast? Try this Peanut Butter Banana Bread with Chocolate Chips or these Breakfast Cookies with Peanut Butter and Chocolate.

These muffins may look very humble, but trust me – once you take a bite, you’ll want to grab another one.

I’m convinced that most of the time, the most unassuming recipes are the best ones!

We are definitely peanut butter lovers at our house, so these peanut butter muffins went over very well. My husband loved them best when they were still warm from the oven, but I was just trying not to devour all of the muffins.

They are the perfect morning treat!

Ingredients

• Peanut Butter: I used a commercial brand peanut butter, like Skippy or Jif. I wouldn’t suggest using a natural peanut butter because the muffins will be dry.
• Oil: You can use any neutral cooking oil here, such as vegetable, canola, or avocado.
• Sugar: You want to use light brown sugar. Make sure to pack it as you are measuring.
• Eggs: Use room temperature eggs for the best results. I always use large eggs.
• Milk: I make these with 2% milk. I haven’t tested using a dairy free alternative, but I would guess that most would work.
• Vanilla: This is just to add flavor. Make sure to use a good quality vanilla extract.
• Flour: I have only tested this recipe using all-purpose flour.
• Baking Powder: The baking powder is important to give these muffins a nice rise and light texture.
• Salt: The salt will balance the flavors.

How to Make Peanut Butter Muffins

STEP 1: Start by beating together the peanut butter, oil, and sugar. You want to make sure and beat this for a minute or two to give the sugar a chance to start dissolving. Add in the eggs.

STEP 2: Beat the eggs into the batter, just until they are combined.

STEP 3: Add the milk and vanilla. Again, now you are just mixing until combined. You don’t want to over mix.

STEP 4: To the batter, add the flour, baking powder and salt.

STEP 5: Mix everything together. I like to use my hand mixer to get it mostly combined, and then use a spatula so that I can make sure I’m not over mixing the batter.

STEP 6: Fill 15 muffin cups with the batter. You can spray the muffin tins, or you can use paper liners. Bake the muffins until cooked through.

Tips and Tricks

The original recipe posted here used melted butter instead of oil. After testing and re-testing, we all decided that the oil gives these muffins a more muffin-like texture. While the butter was delicious, the muffins were more dense and tasted more like a cookie than a muffin.

This recipe makes 15 muffins, which I know if an odd number since it doesn’t fit in one muffin tin, but it doesn’t fill 2. But dividing the batter to make 12 muffins made the cups too full. 15 ended up giving us the perfect sized muffins.

Feel free to get creative – add chocolate chips or peanut butter chips for even more peanut butter flavor!

Storage and Freezing

Storage:

Store any leftover muffins in an airtight container for up to 4 days. You can store them in the refrigerator for up to a week, but I always feel like the refrigerator dries them out faster.

Freezing:

These are great muffins for freezing! I like to place the cooled muffins on a baking tray and place in the freezer until frozen. Then you can add them to a freezer safe ziplock bag, and pull them out one at a time, as needed. They don’t take long to defrost at room temperature, or you can pop them in the microwave.

More Muffin Recipes

Chocolate Banana Muffins
Strawberry Muffins
Banana Crunch Muffins
Peanut Butter Banana Bran Muffin Recipe
Cocoa Oatmeal Muffins

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