Brunch Peanut Butter Muffins
Get ready to elevate your morning routine with these irresistible Brunch Peanut Butter Muffins—your new go-to treat for any mid-morning gathering or cozy weekend breakfast. Bursting with the rich, nutty flavor of creamy peanut butter, these muffins are delightfully soft and moist, with just the right balance of sweetness from a blend of granulated and brown sugar. Perfectly prepped in just 15 minutes and baked to golden perfection in under 20, they’re an easy, crowd-pleasing option for busy mornings. Customize them with a sprinkle of chopped roasted peanuts for added crunch or enjoy them as-is with a pat of butter or drizzle of honey. Whether served warm or at room temperature, these muffins are a satisfying, protein-packed treat that pairs beautifully with coffee or tea. Ideal for brunch spreads, quick breakfasts, or even snack time, these muffins are a must-try for peanut butter lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter (melted)
- 0.5 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.25 cups Chopped roasted peanuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the melted butter and peanut butter together until smooth and well combined.
Add the granulated sugar and brown sugar to the peanut butter mixture, and beat until creamy and fluffy.
Mix in the eggs one at a time, followed by the vanilla extract. Continue to mix until the wet ingredients are fully combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Stir until just combined. Be careful not to overmix.
If desired, fold in the optional chopped roasted peanuts for a bit of crunch.
Evenly divide the batter among the 12 prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 177.2 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
