Peanut Butter Muffins

These Peanut Butter Muffins bake up rich, soft, and packed with bold peanut butter flavor, with a lightly crisp top that gives major peanut butter cookie energy. Easy to mix and even easier to love, this peanut butter muffin recipe delivers that thick, bakery style bite.

Course Breakfast, Desserts

Cuisine American

Keyword peanut butter muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 264kcal

Author Katie Cooksey

Ingredients

1 3/4 cup all purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup whole milk
1 cup creamy peanut butter
1 cup peanut butter chips

Instructions

Preheat your oven to 375° F. Line your muffin tin with muffin liners.
In a medium bowl, stir together the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and pour in the oil, milk, and peanut butter, stir well.
Fold in the peanut butter chips until combined. Add about 1/4 cup of the batter to each muffin liner*.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool and enjoy.

Notes

*You’ll need to make these in two batches, as it makes 15 muffins and most muffin tins only have 12 spots.

Storage Instructions

Store peanut butter muffins in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months. Let frozen muffins thaw at room temperature or warm gently before serving. These can be baked a day ahead and still stay soft.

Nutrition