Peanut butter muffins are soft, moist, and packed with creamy peanut butter goodness. They’re easy to make and even easier to eat! Perfect for breakfast, a midday snack, or dessert, these bakery-style muffins can be adapted to your taste. Add chocolate chips for extra sweetness or top them with sugar for a crispy finish.
Why You’ll Love These Peanut Butter Muffins
1. Simple and Quick
These muffins require just 1–2 mixing bowls, a whisk, and a muffin pan—perfect for beginners or experienced bakers.
2. Great for Any Time of Day
Whether it’s a busy morning or a cozy evening snack, these muffins are satisfying and delicious.
3. Customizable Recipe
You can add chocolate chips, top with peanut butter icing, or even make them into mini muffins.
Ingredients You’ll Need
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- ¾ cup (192 g) creamy peanut butter
- ½ cup (120 ml) oil (vegetable or coconut oil works well)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon (15 ml) vanilla extract
Liquid Ingredient
- 1 cup (240 ml) buttermilk (room temperature)
Optional Topping
- 1 cup (170 g) mini chocolate chips (¾ cup for mixing, ¼ cup for topping)
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the peanut butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.
Step 3: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, alternating with buttermilk. Start with the dry mixture, then add buttermilk, and repeat until all ingredients are combined. Be careful not to overmix—it’s okay if there are a few flour streaks.
Step 4: Add Chocolate Chips (Optional)
Stir in ¾ cup of the mini chocolate chips. Reserve the remaining ¼ cup for topping the muffins.
Step 5: Rest the Batter
Cover the bowl and let the muffin batter rest in the fridge for 30–60 minutes. This step helps create a bakery-style dome on the muffins.
Step 6: Preheat the Oven and Prepare the Pan
While the batter rests, preheat the oven to 375°F (190°C). Line two 12-cup muffin pans with cupcake liners. For bakery-style muffins, leave every other muffin cup empty.
Step 7: Fill the Muffin Cups
Use a 3-tablespoon cookie scoop to portion the batter into the lined muffin cups. Top each muffin with the reserved chocolate chips or sprinkle with granulated sugar if desired.
Step 8: Bake the Muffins
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The tops should spring back when gently pressed.
Step 9: Cool and Enjoy
Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack. Allow them to cool to room temperature before serving.
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature or warm them up before serving.
Recipe Variations
- Mini Muffins: Use a mini muffin pan and reduce the baking time to 10–12 minutes.
- Peanut Butter-Free: Substitute peanut butter with almond or sunflower seed butter for a nut-free option.
- Chocolate Peanut Butter Muffins: Add cocoa powder (¼ cup) to the dry ingredients for a chocolaty twist.
- Peanut Butter Icing: Drizzle with a simple peanut butter glaze made from powdered sugar, milk, and peanut butter.
These peanut butter muffins are a must-try for anyone who loves soft, fluffy, and flavorful treats. The creamy peanut butter and optional chocolate chips create a perfect balance of flavor, while the moist texture keeps you coming back for more.
Whether you enjoy them as a breakfast option or an afternoon snack, these muffins are sure to be a hit with kids and adults alike. Make a batch today and savor the bakery-style goodness!
FAQ – Peanut Butter Muffins
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for a bit of texture in your muffins.
2. What can I use instead of buttermilk?
You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I freeze these muffins?
Yes! Let them cool completely, then store in a freezer-safe container for up to 3 months. Thaw before eating.
4. How do I make the muffins healthier?
You can use whole wheat flour, reduce the sugar, and substitute oil with applesauce for a healthier version.
5. Why should I rest the batter before baking?
Resting the batter helps develop the structure of the muffins, resulting in a higher, bakery-style dome.