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Peanut Butter Muffins are soft and fluffy and super peanut buttery! They’re great plain or add chocolate chips – they even freeze well so you can count on them for busy morning breakfasts, but they’re good enough for brunch too!
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Fluffy Peanut Butter Muffins
Oatmeal, green smoothies, and greek yogurt cups just won’t do when you’ve woken up on the wrong side of the bed. Start your morning off right with a special breakfast (no granola required)! Perfectly baked peanut butter muffins will cheer you up – extra points if they have chocolate chips!
Why You’ll Love This Recipe
- You can make these muffins ahead of time and keep them on the counter as a grab-and-go breakfast treat – they freeze well too!
- It’s likely that you already have all of these ingredients in your pantry; no grocery trip necessary.
- Peanut butter muffins (especially with chocolate) make for an excellent gift for neighbors, new parents, and party hosts. Put ‘em in a basket and you’ve got a gift they won’t forget!
- Vegetable oil – I love using oil in my muffin recipes because it makes for a light and fluffy moist muffin.
- Peanut butter – Use a no-stir (not natural) peanut butter, like Skippy or Jif
- Baking soda and Baking powder – the combination helps the muffins be light and airy and not weighed down by the peanut butter.
- Milk – You can use any kind of milk or nondairy milk you like.
- Chocolate chips – an optional add on – I love using mini chocolate chips!
How to Make Peanut Butter Muffins
- In a large mixing bowl, stir sugar, peanut butter, and oil together with a wooden spoon. Then, add in the egg, salt, vanilla, baking soda, and baking powder and stir.
- Mix in the flour and milk, stirring until just combined.
- If you’re using chocolate chips, this would be the time to add them in.
- Pour the muffin mix into each liner, filling the liners to about ¾ of the way. Bake the muffins at 350°F for 18 to 26 minutes. When they’re done, a toothpick should come out clean when inserted into the center. Allow the muffins to cool a bit before you try to remove them from the pan.
- Any kind of milk can be used for this recipe, including non-dairy milk (oat milk, almond milk, etc.)
- Only use no-stir peanut butter in this recipe. That means none of the natural stuff with oil sitting on the top!
- Peanut butter muffins can be stored in an airtight container on the counter (up to 3 days) or in the freezer (up to 3 months).
You may have used expired/improperly stored baking soda or baking powder. You may have under-mixed or over-mixed the batter. Over-mixing is more common – you’ll know this was the culprit if the muffins also turned out chewy.
In this recipe, you should only use a no-stir peanut butter.
Yes, you can freeze peanut butter muffins for up to three months.
Peanut Butter Muffins Recipe
- ⅓ cup (79ml) vegetable oil
- ½ cup (128g) peanut butter
- ¾ cup (150g) granulated sugar
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup (118ml) milk
- 1½ cups (186g) all-purpose flour
- 1 cup mini chocolate chips optional
- Preheat oven to 350°. Line muffin pan with liners.
- Stir oil, sugar, and peanut butter with a wooden spoon.
- Add the egg, vanilla, salt, baking soda, and baking powder and stir until combined.
- Add the flour and the milk and stir until just mixed. Stir in chocolate chips, if using.
- Fill muffin liners about ¾ full. Bake 18-26 minutes or until a toothpick comes out clean. Cool slightly before removing from pan.
- Use only a no-stir (not natural) peanut butter
- Any kind of milk can be used (whole, 2%, nonfat, or nondairy)
- You can stir in 1 cup mini chocolate chips (or regular sized) or use about 1/2 cup and sprinkle them on top the muffins. Or omit for a plain peanut butter muffin.
- Store in an airtight container on counter for up to 3 days or freeze muffins for up to 3 months.
Last Updated on May 3, 2023