Crunchy Peanut Butter Muffins
Indulge in the ultimate peanutty perfection with these irresistible Crunchy Peanut Butter Muffins! Bursting with rich, nutty flavor and a satisfying crunch from real crushed peanuts, these muffins are the perfect balance of sweet and savory. Made with creamy, melted butter and both granulated and brown sugar for a touch of caramelized sweetness, every bite is moist and packed with texture thanks to crunchy peanut butter. The quick and easy preparation—just 15 minutes of prep time—makes these muffins a go-to option for breakfast, snack time, or dessert. Topped with optional crushed peanuts for an extra layer of crunch, they bake to golden perfection in under 20 minutes. Whether served warm with a glass of milk or packed for an on-the-go treat, these homemade peanut butter muffins are sure to become a family favorite! Suitable for home bakers of all levels, this recipe is a must-try for anyone who loves peanut butter.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 0.75 cups crunchy peanut butter
- 0.25 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups whole milk
- 0.25 cups crushed peanuts (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, crunchy peanut butter, and melted butter until smooth and creamy.
Add the eggs and vanilla extract to the wet mixture, and whisk until well incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. If desired, sprinkle crushed peanuts over the top of each muffin for added crunch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 170 mg | 4% | |
*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.
