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Bakery Style 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!
Fluffy Peanut Butter Muffins
Perfectly baked peanut butter muffins will are the perfect breakfast or snack – they’re moist and soft and so full of peanut butter flavor. 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.
Ingredients Needed
- Vegetable oil – I love using oil in my muffin recipes because it makes for a light and fluffy moist muffin. You can also use canola oil.
- Peanut butter – Use a no-stir peanut butter (not natural peanut butter), like Skippy or Jif. You can also use almond butter or any nut butter as long as it’s a no-stir kind.
- 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 the flour and milk into the wet ingredients, stirring until just combined.
- If you’re using chocolate chips, this would be the time to add them in.
- Pour the muffin batter into a muffin tin lined with muffin liners, filling the liners to about ¾ of the way. I like to sprinkle more chocolate chips over the muffin tops so they look prettier.
- 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.
Expert Tips
- 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).
FAQs
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
Recipe Video
Ingredients
- 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
Instructions
- 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.
Recipe Notes
- 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.
Recipe Nutrition
Other Muffin Recipes
I don’t need funny stories when I can gaze upon muffins such as these 😉 I’m feeling you on the tired business. Bryce has become my night-time stalker. Every time I wake up, he’s standing next to my bed. I could close my eyes right now and sleep for like 2 days straight. That is, if anyone would let me 🙂
LOL, ah, the loveliness of being a mom! 🙂 Thanks Trish! You deserve muffins. 🙂
These muffins are adorable. So festive for Easter, and every morning to wake up to! I’m sure it help with your sleeplessness, in some way. I know I’ll be super happy to wake up to these PB and mini chocolate eggs muffins as breakfast. I love the little egg hatching on top of the muffins after they’re baked. 😉 Can’t wait to bake these for my kids. I know they’ll be really happy to have these for breakfast or after school snacks.
Thanks Amy! 🙂 I hope you enjoy them!
I can already see my wife giving me the evil eye when she finds these muffins on the breakfast table, but I know she’ll eat them anyway! Thanks for sharing this recipe.
Look at me commenting on one of your posts instead of just pinning it and crossing my fingers that you’ll still be my friend!! This: “Then I have a bag of crack in my cabinet that I eat one by one until my mouth hurts from the candy shell, my pants no longer fit, and I’m high on chocolate,” made me giggle the most ridiculous snorty giggle ever.
And seriously? The time change?? Insanity. Gavin has peed in his bed approximately 734 times this week. I know that doesn’t seem related. But it is.
We’re still not recovered. I need more chocolate!
And, um, I’ll ALWAYS be your friend. 🙂
Mini eggs are my all time fave! I was so happy when they started selling them all year.
This would be such a dangerous breakfast for me.
I know, right? SO good!
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