It’s hard to beat a perfectly tender muffin—and maybe the only way to make it better is to pack it with peanut butter flavor! These bakery-soft muffins are loaded with double the peanut butter—the batter is flavored with peanut butter, and then the muffins are studded with peanut butter chips to make these the perfect breakfast option for peanut butter fanatics.
What do I need to make these peanut butter muffins?
Most of the ingredients you’ll need to make these muffins you’ll already have in your pantry. Here’s what you’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Brown sugar
- Vanilla extract
- Whole milk
- Creamy peanut butter
- Peanut butter chips (optional)
- Coarse sugar (optional)
What kind of peanut butter should I use?
We used Skippy natural creamy peanut butter, but any creamy peanut butter should work.
How do you make this peanut butter muffin recipe?
These muffins are an easy recipe. Here’s how to make them:
- Preheat the oven to 400°F. Line a muffin tin with liners or grease the cups of the tin well. Whisk together the dry ingredients and set aside.
- In a large mixing bowl, combine the melted butter and brown sugar.
- Add the eggs and vanilla extract.
- Stir in the milk until smooth.
- Add the peanut butter
- Fold the dry ingredients into the wet ingredients, mixing until just combined. Add the peanut butter chips if you’re using them.
- Fill each muffin cup and sprinkle with coarse sugar (if using).
- Bake for 5 minutes, then turn the temperature down to 350°F to finish baking.
Protip: Melt your butter completely!
Ensure the butter is completely melted before mixing it with the brown sugar. The muffins tend not to rise properly if the butter isn’t completely melted.
What are peanut butter chips? Can I use chocolate chips instead?
Peanut butter chips are exactly what they sound like—think chocolate chips but made from peanut butter. You can get them at most major supermarkets in the baking aisle next to chocolate chips.
If you prefer the famous peanut butter and chocolate combo, you can easily swap in chocolate chips for the peanut butter chips in this recipe.
Can I use sunflower butter or other nut butters for this recipe?
You sure can! The flavor will obviously change (and in the case of sunflower butter, the color of the muffins will change as well), but any creamy seed or nut butter should work in this recipe. Almond butter is one of our favorite swaps here!
Why did my muffins come out dry and crumbly?
Dry muffins are usually a result of overmixing. No need to mix muffin batter until everything is smooth—a few lumps of flour are a good thing. That’s when you know to stop mixing!
Can I freeze the muffins?
Absolutely—in fact, we recommend stockpiling muffins in your freezer for busy mornings! Just place the muffins on a baking sheet and pop in the freezer until frozen solid. Then, transfer them to freezer bags or other airtight containers and store them in the freezer for up to three months.