These moist and fluffy Peanut Butter Muffins are absolutely packed with peanut butter flavor! They’re incredibly soft, easy to make, and perfect for quick snacks and breakfasts.
Why you’ll love these
- Soft, Fluffy, Moist. Often peanut butter breads and muffins can be very dry and dense. These muffins couldn’t be further from that!
- Packed with peanut butter. Thanks to creamy peanut butter, powdered peanut butter, AND peanut butter baking chips these muffins are an explosion of peanut butter flavor.
- Freezer Friendly. My kids love these for breakfasts, snacks, and desserts, so I love making a double batch and popping them in the microwave for a quick treat!
Ingredient notes
- Butter – salted or unsalted is fine. Oil, such as avocado oil, coconut oil, or canola oil may also be used. Using oil will create a more moist and tender muffin, but I don’t find it necessary and I love the flavor butter adds.
- Peanut Butter – use processed, creamy peanut butter (such as Jif) for the best results. All natural peanut butter is not recommended for this recipe due to textural issues.
- Brown Sugar – dark brown sugar will give the best flavor, but light brown sugar may also be used. 1 cup granulated sugar mixed with 1 tablespoon molasses is a great homemade substitution!
- Eggs – be sure to use 2 large eggs that have been brought to room temperature. Submerge cold eggs in warm water to quickly bring eggs to room temperature.
- Buttermilk – whole milk may also be used. Homemade buttermilk can be used as well. Pour 1 tablespoon vinegar or lemon juice into a liquid measuring cup then add milk until it reaches 1 1/4 cups. Set aside for 10 minutes before proceeding with the recipe.
- Vanilla Extract – feel free to omit if necessary.
- Baking Powder and Soda – these are leavening agents; no substitutions.
- Salt – table salt or kosher salt are fine. If using kosher, you’ll need slightly more.
- Flour – all-purpose flour will give you the best texture, but you could probably get away with swapping 1/2 cup whole wheat for slightly more nutrients. Any more than that and the muffins will become too dry and heavy.
- Powdered Peanut Butter – I used PB2. This really enhances the peanut butter flavor, so I really recommend keeping this in. You can, however, replace with more flour, but you’ll lose out on peanut butter flavor.
- Peanut Butter Chips – again, these really add to the peanut butter flavor. Use another baking chip such as chocolate chips or cinnamon chips to mix it up.
- Raw Sugar – aka turbinado sugar. This isn’t necessary, but adds a great crunch to the top.
Pro tip
Want even more peanut butter flavor? Slather a warm muffin with extra peanut butter after baking!
How to store
Leftover muffins can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. It’s best to avoid refrigerating muffins, as they tend to dry out.
To reheat, enjoy at room temperature or warmed in the microwave.
– Jennifer
Moist and Fluffy Peanut Butter Muffins
These moist and fluffy Peanut Butter Muffins are absolutely packed with peanut butter flavor! They're incredibly soft, easy to make, and perfect for quick snacks and breakfasts.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 muffins
Equipment for this recipe
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Ingredients
- 1 cup dark brown sugar packed
- ⅔ cup creamy peanut butter do not use the all-natural variety
- ½ cup unsalted butter melted and cooled slightly
- 1 ¼ cups buttermilk room temperature
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup powdered peanut butter I used PB2
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter chips plus more for topping
- Raw sugar for topping
Instructions
- Preheat oven to 425 degrees F and grease a standard 12-slot non-stick muffin tin with cooking spray. Set aside.
- In a large bowl, whisk together brown sugar, peanut butter, and butter until smooth, then whisk in buttermilk, eggs, and vanilla until incorporated.
- Add in flour, powdered peanut butter, baking powder, baking soda, and salt, then fold in with a rubber spatula until *just* combined.
- Gently stir in peanut butter chips.
- Divide batter evenly into the prepared muffins slots, then top with additional peanut butter chips and raw sugar, if desired.
- Bake in preheated oven for 5 minutes.
- Keeping the muffins in the oven, lower heat to 350 degrees F and bake for an additional 15 minutes or until an inserted toothpick comes out practically clean (it’s ok if a few crumbs stick).
- Cool slightly, then remove from muffin tin and enjoy!
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STORING
Room Temp:5 Days
Refrigerator:N/A
Freezer:3 Months
Reheat:Enjoy at room temperature or heat in the microwave until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Moist and Fluffy Peanut Butter Muffins
Amount Per Serving (1 muffin)
Calories 326 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 54mg18%
Sodium 281mg12%
Potassium 238mg7%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 21g23%
Protein 8g16%
Vitamin A 339IU7%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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