Peanut Butter Muffins (+ Video)

Loaded with peanut butter, these peanut butter muffins are delicious, moist, and a quick breakfast or after-school snack. Add chocolate chips if you'd like! 

You might also like our blueberry muffins, our apple cider muffins, or our blueberry lemon scones.

Watch our step by step video!

Peanut Butter Muffins

My kids aren't big fans of packing sandwiches in their lunches. They'd prefer a slice of buttered homemade bread, a bagel, or muffins. These peanut butter muffins are filling and delicious. You can take them up a notch with chocolate chips, but they are delicious on their own. My oldest LOVES peanut butter. As in, he can easily go through a giant 64 oz. container (on is own) in less than two weeks. I've never met someone who sings the praises of this creamy spread quite as much as that kid. These were made with him in mind. 🙂

One batch makes 15 muffins, perfect to freeze and pack for lunches, a quick breakfast, or a snack. I have a basic muffin recipe that I use to make all of my muffins. It's easy to customize and adjust the measurements to fit whatever ingredients I'm working with (bananas, peanut butter, blueberries, almonds, etc.). That's exactly what I did when making these muffins. A little more milk and we were in business.

Peanut Butter Muffins Ingredients

(scroll to the end for a detailed recipe card)

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¾ cup sugar
• 1 cup peanut butter
• ⅓ cup vegetable oil (or canola oil)
• 1 large egg
• 1 cup milk
• 1 cup chocolate chips (optional)

How To Make Peanut Butter Muffins With Chocolate Chips

Preheat oven to 400 degrees. Line a muffin pan with muffin liners or grease with nonstick cooking spray.

Mix flour, salt, and baking powder in a bowl. Set aside.

In a separate bowl beat sugar, peanut butter, oil, and egg with an electric mixer or danish dough whisk.

Add milk and mix.

Add dry ingredients and mix.

Stir in chocolate chips.

Scoop batter into muffin liners.

Bake muffins for 15-18 minutes.

Allow muffins to sit in the pan for a few minutes before transferring them to a wire cooling rack.

Store cooled muffins in an airtight container or plastic bag. Muffins freeze well.

I like eating these warm. To reheat, simply microwave for 5-8 seconds.

The only nut butter that I eat or bake with is peanut butter. I have not baked with almond butter, but I would imagine you could substitute them for peanut butter just fine.

Peanut Butter Muffins Recipe

Peanut Butter Muffins

Loaded with peanut butter, these peanut butter muffins are delicious, moist, and a quick breakfast or after-school snack. Add chocolate chips if you'd like! 

5 from 5 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 23 minutes minutes

Servings: 15 muffins

Calories: 247kcal

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¾ cup sugar
• 1 cup creamy peanut butter
• ⅓ cup vegetable oil or canola oil
• 1 large egg
• 1 cup milk
• 1 cup chocolate chips optional

Instructions

• Mix flour, salt, and baking powder in a bowl. Set aside.
• In a separate bowl beat sugar, peanut butter, oil, and egg with an electric mixer or danish dough whisk.
• Add milk and mix.
• Add dry ingredients and mix.
• Stir in chocolate chips.
• Preheat oven to 400 degrees. Line a muffin pan with muffin liners or grease with nonstick cooking spray.
• Bake muffins for 15-18 minutes.
• Allow muffins to sit in the pan for a few minutes before transferring them to a wire cooling rack.

Notes

Store cooled muffins in an airtight container or plastic bag. Muffins freeze well.

I like eating these warm. To reheat, simply microwave 5-8 seconds.

Nutrition

Calories: 247kcal