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.
These muffins are perfect for grab-and-go breakfasts, easy school lunches, or after-school snacks. They freeze great, too—so make up a big batch and stock your freezer. Let’s get baking!
The Ultimate Guide to Healthy School Lunches
We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!
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
- Salt
- Unsalted butter
- Brown sugar
- Eggs
- 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.
Want more easy muffin recipes like this one?
Peanut Butter Muffins
Muffins are the all-time favorite breakfast and snack food, and they’re easy to make. Our Perfect Peanut Butter Muffins are moist, flavorful, and delicious.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 3/4 cup creamy peanut butter
- 1/2 cup peanut butter chips
- Coarse sugar (optional)
Instructions
- Preheat oven to 400°F. In a large bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
- In a separate bowl, whisk together the melted butter and brown sugar.
- Whisk in the eggs and vanilla extract.
- Stir in the milk until smooth.
- Whisk in the peanut butter until creamy and well-combined.
- Fold in the dry ingredients, mixing until just combined. Add the peanut butter chips and fold in, being careful not to overmix.
- Line a 12-count muffin tin with muffin liners or grease a muffin pan heavily. Fill each muffin cup 3/4 full, and sprinkle with coarse sugar (if using).
- Bake in the preheated oven for 5 minutes, then turn the temperature down to 350°F. Bake for 14-15 more minutes until the centers are completely set, verified with a toothpick inserted in the center.
- Allow the muffins to cool, then serve!
Notes
- The peanut butter chips are optional—feel free to use chocolate chips, white chocolate chips, or cinnamon chips, or leave them out completely.
- Store your muffins in an airtight container at room temperature for up to 3 days or up to 3 months in the freezer. Store them with a paper towel on top to keep them fresher for longer at room temp!
- Make sure the butter is completely melted before mixing it with the brown sugar. If you don’t melt it completely, the muffins turn out very flat and don’t rise properly!
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 266mgCarbohydrates: 29gFiber: 1gSugar: 14gProtein: 6g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
