The Peanut Butter Muffins Everyone Asks Me For

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Peanut butter lovers… this one’s for you! These Peanut Butter Muffins are soft, rich, and full of real peanut butter flavor, with a tender crumb that holds together beautifully.The ingredients stay simple, the batter comes together quickly, and the final result feels like a warm peanut butter cookie, just in muffin form.

Ingredient Notes + Variations

This recipe leans into pantry basics and lets peanut butter do the heavy lifting. The balance here matters, so you get a muffin that stays tender inside with just enough structure to hold all that peanut butter goodness.

All-purpose flour– Gives the muffins structure without making them dense.
Granulated sugar– Keeps things lightly sweet so the peanut butter flavor stays front and center.
Vegetable oil– Keeps the crumb moist even after the muffins cool.
Whole milk– Adds richness and helps the batter come together smoothly.
Creamy peanut butter– The star of the show. Stick with creamy for the best texture.
Peanut butter chips– Little pockets of extra peanut butter in every bite.

Baking ingredients on a white surface for peanut butter muffins: vegetable oil, whole milk, creamy peanut butter, salt, baking powder, peanut butter chips, granulated sugar, and flour—each labeled.

How to Make Peanut Butter Muffins

These peanut butter muffins are quick, simple, and very forgiving. You stir, scoop, bake, and suddenly your kitchen smells incredible. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

Step 1: Preheat Oven + Prep Pan

Heat the oven to 375° F and line a muffin tin with liners so everything releases cleanly.

Step 2: Mix Dry Ingredients

Stir the flour, sugar, baking powder, and salt together until evenly combined.

A glass bowl with flour and sugar sits on a white surface surrounded by bowls of oil, milk, peanut butter, and peanut butter chips.

Pro Tip: Make sure you are measuring your flour correctly using the fluff, spoon, and level method. Fluff the flour in the bag or container with a spoon to loosen it up. Spoon the flour lightly into your measuring cup—don’t scoop directly from the bag, or you’ll pack it down and end up with too much. Level it off with the flat edge of a knife. Voila! An accurate measurement.

Step 3: Add Wet Ingredients

Create a well in the center, then add oil, milk, and creamy peanut butter. Stir until smooth and fully blended.

A glass bowl with flour, mashed banana, and peanut butter, surrounded by bowls of peanut butter chips, milk, and an empty white bowl on a white countertop.

Step 4: Fold in Chips + Portion

Gently fold in the peanut butter chips, then scoop about 1/4 cup batter into each liner.

A glass bowl of cookie dough with peanut butter chips on top sits on a white countertop, surrounded by empty bowls, a small jug of milk, and scattered chips.

Step 5: Bake

Bake for 20 to 25 minutes until a toothpick comes out clean. Let them cool slightly before digging in.

A muffin tin with twelve baked peanut butter muffins, each in a paper liner, on a white surface with bowls of peanut butter and peanut butter chips nearby.

A cooling rack holds peanut butter muffins topped with peanut butter chips, surrounded by scattered chips and a bowl of peanut butter on a white surface.

Close-up of several peanut butter muffins with peanut butter chips, each in a white paper liner, arranged on a white plate.

Tips for Success

Use creamy peanut butter for the smoothest crumb.
Let the muffins cool for a few minutes before removing them from the pan.
Bake the second batch right away so both batches rise evenly.

A plate of peanut butter muffins with peanut butter chips on a white surface, surrounded by a bowl of peanut butter, a bowl of peanut butter chips, and scattered chips.

These peanut butter muffins are reliable, cozy, and packed with flavor in every bite. Once you bake them, they tend to become a repeat situation. The printable recipe card is below. Have a great day, friends!

Peanut Butter Muffins

Katie Cooksey

These Peanut Butter Muffins bake up rich, soft, and packed with bold peanut butter flavor, with a lightly crisp top that gives major peanut butter cookie energy. Easy to mix and even easier to love, this peanut butter muffin recipe delivers that thick, bakery style bite.

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Course Breakfast, Desserts

Cuisine American

Servings 15

Calories 264 kcal

Instructions

Preheat your oven to 375° F. Line your muffin tin with muffin liners.
In a medium bowl, stir together the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and pour in the oil, milk, and peanut butter, stir well.
Fold in the peanut butter chips until combined. Add about 1/4 cup of the batter to each muffin liner*.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool and enjoy.

Notes

*You’ll need to make these in two batches, as it makes 15 muffins and most muffin tins only have 12 spots.

Storage Instructions

Store peanut butter muffins in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months. Let frozen muffins thaw at room temperature or warm gently before serving. These can be baked a day ahead and still stay soft.

Nutrition

Calories: 264kcalCarbohydrates: 26gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 1mgSodium: 156mgPotassium: 206mgFiber: 1gSugar: 12gVitamin A: 13IUCalcium: 55mgIron: 1mg

Keyword peanut butter muffins

Variations

Swap peanut butter chips for chocolate chips if you want a sweeter twist.
Add chopped peanuts for extra texture.
Use mini muffin tins and reduce bake time slightly for snack-size muffins.

More Recipes to Try

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.