Description
These soft Peanut Butter Muffins are moist, fluffy, and loaded with delicious peanut butter flavor. Easy to prepare and perfect for breakfast, snacks, or lunchboxes, they’re sure to be a family favorite.
Ingredients
- 1 cup packed dark brown sugar
- ⅔ cup creamy peanut butter
- ½ cup unsalted butter, melted and slightly cooled
- 1¼ cups buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- ½ cup powdered peanut butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter chips, plus extra for topping
- Raw sugar, for topping
Instructions
- Preheat the oven to 425°F and grease a standard 12-cup muffin tin.
- Whisk together the brown sugar, peanut butter, and melted butter until smooth.
- Add the buttermilk, eggs, and vanilla extract, then whisk until well combined.
- Add the flour, powdered peanut butter, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the peanut butter chips.
- Divide the batter evenly among the muffin cups.
- Sprinkle the tops with extra peanut butter chips and raw sugar if desired.
- Bake at 425°F for 5 minutes.
- Reduce the oven temperature to 350°F without removing the muffins and bake for another 15 minutes.
- Check with a toothpick; a few moist crumbs are fine.
- Let the muffins cool slightly before removing them from the pan.
Notes
- Serve warm with butter, peanut butter, or a drizzle of honey.
- Pair with coffee, tea, milk, or hot chocolate for breakfast.
- Add fresh berries or sliced bananas for a balanced snack.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate them for up to 5 days for longer storage.
- Freeze completely cooled muffins in a freezer-safe bag for up to 3 months.
- Thaw at room temperature or warm briefly in the microwave before serving.