Peanut Butter Muffins
Indulge in the rich, nutty flavor of these irresistibly soft Peanut Butter Muffins! Perfectly moist and fluffy, these muffins combine creamy peanut butter with a hint of sweetness from granulated and brown sugars, creating a delectable treat that’s ideal for breakfast, snacks, or dessert. With just 15 minutes of prep time, this easy recipe features pantry staples like all-purpose flour, milk, and vanilla, making it a convenient go-to option. The subtle buttery undertones and melt-in-your-mouth texture take these homemade delights to the next level. Serve them warm with a glass of milk, or enjoy them on the go—these muffins are guaranteed to become a family favorite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.25 cups Light brown sugar
- 2 pieces Large eggs
- 0.75 cups Milk
- 1 teaspoon Vanilla extract
- 0.25 cups Melted unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick 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, granulated sugar, and light brown sugar. Mix until smooth and creamy using a whisk or an electric hand mixer.
Add the eggs to the peanut butter mixture, one at a time, mixing well after each addition.
Stir in the milk, vanilla extract, and melted unsalted butter until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix; a few small lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 let the muffins cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 14.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 146 mg | 3% | |
*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.
