These Peanut Butter Muffins are a delightful blend of rich, nutty flavor and soft, moist texture that will have you reaching for seconds. Perfectly balanced with a hint of sweetness, they’re a treat that satisfies without overwhelming. Ready in just 35 minutes, they’re an effortless way to bring warmth and comfort to your kitchen. Each bite offers a satisfying crunch from the muffin top and a tender crumb inside, making them irresistible for breakfast or a snack.
Packed with 8g of protein and a touch of fiber, these muffins are as wholesome as they are indulgent. The creamy peanut butter shines through, complemented by a subtle richness from the butter and a hint of vanilla. Whether enjoyed fresh out of the oven or paired with your morning coffee, these muffins are a crowd-pleaser that’s sure to brighten your day. Simple to make yet utterly delicious, they’re a must-try for peanut butter lovers everywhere.
Ingredients for Peanut Butter Muffins
- 1 ¼ cups (250 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar (firmly packed)
- ½ cup (118 ml) vegetable or canola oil
- 2 large eggs
- 1 cup (236 ml) buttermilk (see note for substitution)
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 cups (340 g) milk or semisweet chocolate chips (see note)
- Additional granulated sugar for sprinkling on top (optional)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line muffin tins with paper liners. (If out of liners, check the tutorial for homemade options.)
- In a large bowl, combine peanut butter, granulated sugar, brown sugar, and oil. Stir well until fully mixed.
- Add eggs and mix thoroughly. Then, stir in buttermilk and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula. When the batter is halfway combined, add chocolate chips and continue mixing until uniform. (Avoid over-mixing to prevent dense muffins.)
- Divide the batter evenly into muffin liners, filling each about ¾ full. (This recipe makes 18 muffins, so use two tins or bake in batches.)
- If desired, sprinkle the tops with additional granulated sugar.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean (avoiding chocolate chips) or with moist crumbs. Do not over-bake to keep muffins moist.
- Allow muffins to cool slightly before serving. Enjoy!
Creative Serving Suggestions
These Peanut Butter Muffins are delicious on their own, but you can take them to the next level with a drizzle of melted chocolate or a dollop of whipped cream. For a fun breakfast twist, serve them warm with a side of fresh fruit or a scoop of yogurt. If you’re feeling adventurous, try pairing them with a glass of cold milk or a smoothie for a delightful snack.
Storage and Reheating Tips
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature or reheat in the microwave for 10-15 seconds to restore that just-baked warmth.
Recipe Variations to Try
Feel free to switch things up by using crunchy peanut butter for added texture or swapping out the chocolate chips for chopped nuts or dried fruit. You can also try using almond or cashew butter for a different flavor profile. For a healthier option, replace some of the oil with applesauce or mashed banana.
Time-Saving Tips for Busy Bakers
To save time, measure out all your ingredients before you start mixing. You can also prepare the batter the night before and store it in the fridge, then bake the muffins fresh in the morning. If you’re short on muffin tins, use a silicone muffin pan for easy removal and cleanup.
Common Questions Answered
Can I use regular milk instead of buttermilk?
Yes! Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
Wondering if you can omit the chocolate chips?
Absolutely, the muffins will still be tasty without them. Make sure to gently fold the batter to avoid over-mixing, which can lead to dense muffins.
Peanut Butter Muffins
Ingredients
- 1 ¼ cups creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 cup buttermilk ¹
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk or semisweet chocolate chips see note
- Additional granulated sugar for sprinkling on top optional
Instructions
- Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
- Combine peanut butter, sugars, and oil, and stir well to combine. 1 ¼ cups (250 g) creamy peanut butter, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, ½ cup (118 ml) vegetable or canola oil
- Add eggs and stir well, then stir in buttermilk and vanilla extract.2 large eggs, 2 teaspoons vanilla extract, 1 cup (236 ml) buttermilk¹
- In a separate bowl, whisk together flour, baking powder, and salt.2 cups (250 g) all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
- Combine wet and dry ingredients and use a spatula to gently fold together. Once batter is about halfway combined, add chocolate chips and continue to stir until better is uniform (don’t over-mix or muffins will be dense and dry).2 cups (340 g) milk or semisweet chocolate chips
- Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.Additional granulated sugar for sprinkling on top
- Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.