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.

5 from 1 vote

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Course: Meal Prep Snacks

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Calories: 258kcal

Author: Cassie Johnston

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter melted
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups whole milk
¾ cup creamy peanut butter
½ 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 most of the way, 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

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