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Peanut Butter Muffins

These peanut butter muffins are soft and moist with a hearty, slightly dense crumb filled with chunks of peanut. They are made by mixing a simple batter of peanut butter, eggs, sugar, and flour, then baking until golden and fragrant. The result is a cozy, comforting treat with a rich peanut aroma and a gooey interior.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter creamy preferred
  • 1 cup sugar white or brown
  • 2 eggs eggs room temperature preferred
  • 1 teaspoon vanilla extract optional but adds depth
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • a pinch salt

Equipment

  • Mixing bowls
  • Whisk or spoon
  • Muffin tin and liners
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F), and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine the peanut butter and sugar with a whisk or spoon until the mixture is smooth and slightly fluffy, releasing a warm, nutty aroma.
  3. Add the eggs one at a time, whisking well after each addition until the batter is thick, glossy, and cohesive.
  4. Stir in the vanilla extract, if using, to deepen the flavor and add a sweet aroma.
  5. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  6. Gradually fold the dry ingredients into the wet mixture with a spatula or spoon, just until combined. The batter will be thick, lumpy, and sticky, with bits of peanut visible.
  7. Spoon the batter evenly into the prepared muffin cups, filling about three-quarters full. The batter should mound slightly above the rim, with a textured surface.
  8. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. You’ll smell warm peanut and vanilla notes filling the kitchen.
  9. Remove the muffins from the oven and let them cool in the tin for about 10 minutes, until they feel firm and release easily from the liners or pan.
  10. Transfer the muffins to a wire rack to cool completely or enjoy warm—either way, the texture should be soft and moist with gooey peanut bits in every bite.
  11. Serve these cozy muffins fresh for maximum flavor and aroma, or store in an airtight container for up to a day or freeze for longer storage.

Notes

For extra texture, fold in a handful of chocolate chips or chopped peanuts before baking. These muffins are forgiving—overmixing just makes them denser, not ruined. They’re perfect for a quick snack or comforting breakfast.