Peanut Butter Honey Muffins
Start your morning right with these irresistibly moist and flavorful Peanut Butter Honey Muffins—a wholesome treat that combines the rich creaminess of peanut butter with the natural sweetness of honey. Perfectly balanced with a touch of vanilla and a tender crumb, these muffins are quick to prepare and ready in just 30 minutes, making them an ideal choice for busy mornings or afternoon snacks. With no compromise on flavor, this recipe features simple pantry staples like all-purpose flour, milk, and baking powder, ensuring easy accessibility while delivering a bakery-quality result. Serve these golden delights warm to enjoy their subtly gooey texture or pair them with your favorite cup of coffee or tea. Whether you're meal prepping or indulging in a heartfelt homemade treat, these muffins are guaranteed to satisfy every craving. Bonus: they freeze beautifully for a make-ahead option.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Creamy peanut butter
- 0.5 cups Honey
- 0.25 cups Granulated sugar
- 0.25 cups Unsalted butter, melted and slightly cooled
- 1 large Egg
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the peanut butter, honey, and granulated sugar. Mix until smooth and creamy using a whisk or a hand mixer.
Add the melted butter, egg, milk, and vanilla extract to the peanut butter mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture together until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds of the way full.
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 muffin tin from the oven and 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. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 321.7 g | 117% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 165.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1279 mg | 27% | |
*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.
