Peanut Butter Muffins: Soft, Moist & Easy Recipe for Any Occasion

Peanut butter muffins are a quick, flavorful treat packed with rich, nutty goodness.

They’re soft, moist, and easy to make with simple ingredients.

Perfect for breakfast, an afternoon snack, or even dessert, these muffins fit any time of day.

You can enjoy them warm with a pat of butter or grab one on the go.

They’re satisfying, kid-approved, and freezer-friendly for easy meal prep.

Let’s get baking!

Why You’ll Love This Recipe

Soft, Moist, and Tender

These peanut butter muffins have the perfect texture—soft, fluffy, and moist.

The peanut butter adds richness, keeping them tender without being dry or crumbly.

Using the right balance of oil and milk ensures they stay light while still packed with flavor.

Bold Peanut Butter Flavor

Every bite is filled with deep, nutty peanut butter goodness.

Creamy peanut butter blends seamlessly into the batter, creating a smooth and satisfying taste.

If you’re a peanut butter fan, this recipe won’t disappoint.

Quick and Easy to Make

With just 10 minutes of prep time, these muffins come together fast.

There’s no need for special equipment—just a bowl, a whisk, and a muffin tin.

The simple mixing process makes them a great choice for beginner bakers or a quick weekend bake.

Made with Pantry Staples

No hard-to-find ingredients here.

This recipe uses basic kitchen staples like flour, sugar, eggs, baking powder, and vanilla.

If you have peanut butter and milk, you’re already halfway there.

Everything comes together in one bowl with minimal effort.

These muffins are fast, flavorful, and foolproof—perfect for any occasion.

Ingredients Needed

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup brown sugar

Wet Ingredients

• ¾ cup creamy peanut butter
• ⅓ cup vegetable oil or melted butter
• 2 large eggs (room temperature)
• 1 cup milk (whole milk or non-dairy alternative)
• 1 teaspoon vanilla extract

Optional Add-Ins (Choose one or mix and match)

• ½ cup chocolate chips
• ½ cup chopped nuts (such as peanuts or walnuts)
• ½ cup mashed bananas

Step-by-Step Instructions

Step 1: Preparation

Preheat your oven to 375°F (190°C).

This ensures an even baking temperature, so your muffins rise properly.

Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.

This prevents sticking and makes the muffins easier to remove once baked.

Step 2: Mixing Dry Ingredients

In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¾ cup brown sugar.

This evenly distributes the leavening agents and prevents clumps in the batter.

Step 3: Mixing Wet Ingredients

In a separate bowl, beat ¾ cup creamy peanut butter, ⅓ cup vegetable oil (or melted butter), and 2 large eggs until smooth.

The peanut butter should blend evenly with the oil and eggs for a creamy, lump-free mixture.

Add 1 cup milk and 1 teaspoon vanilla extract to the wet ingredients.

Stir until everything is fully combined.

The milk helps create a moist texture, while the vanilla enhances the flavor.

Step 4: Combining Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry ingredients.

Stir gently with a spatula or wooden spoon until just combined.

Avoid overmixing—this keeps the muffins soft and fluffy instead of dense.

If using chocolate chips, chopped nuts, or mashed bananas, fold them in at this stage.

Make sure they’re evenly distributed, but don’t stir too much.

Step 5: Baking

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

This allows room for the muffins to rise without overflowing.

Place the muffin tin in the preheated oven and bake for 15-18 minutes.

The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cooling

Let the muffins cool in the pan for 5 minutes.

This helps them set before transferring to a wire rack.

Move the muffins to a cooling rack and let them cool completely before storing or serving.

If you prefer them warm, enjoy one fresh out of the oven with a little butter on top.

Tips for Best Results

Peanut Butter Selection

For the best texture, use commercial creamy peanut butter like Skippy or Jif.

These brands have a smooth consistency that blends well into the batter, keeping the muffins soft and moist.

Avoid using natural peanut butter, as it tends to separate and lacks the stabilizers found in commercial versions.

This can lead to drier muffins with an uneven texture.

If you only have natural peanut butter, stir it thoroughly before using, and consider adding an extra tablespoon of oil to the batter for better moisture.

Avoid Overmixing

Mixing too much can ruin the texture of your muffins.

Overmixing develops the gluten in the flour, making the muffins dense and tough instead of light and fluffy.

To prevent this, stir the wet and dry ingredients together until just combined.

A few small lumps in the batter are completely fine.

Once you can no longer see streaks of flour, stop mixing.

Add-Ins for Extra Flavor

Want to customize your muffins?

Try mixing in some chocolate chips, chopped nuts, or mashed bananas.

• Chocolate chips add sweetness and pair perfectly with the peanut butter flavor.
• Chopped nuts (like peanuts or walnuts) create a crunchy texture.
• Mashed bananas add natural sweetness and extra moisture, making the muffins even softer.

If using add-ins, fold them in gently at the end of mixing.

This prevents overworking the batter and keeps the muffins from becoming dense.

Variations

Peanut Butter and Jelly Muffins

For a fun twist, add a spoonful of jam to the center of each muffin before baking.

Use any flavor you like—strawberry, raspberry, or grape all work well.

To do this, fill each muffin cup halfway with batter, add a teaspoon of jam in the middle, then cover it with more batter until the cup is about ¾ full.

As the muffins bake, the jam melts into a gooey center, creating a delicious peanut butter and jelly combo.

Peanut Butter Banana Muffins

Mashed bananas add natural sweetness and extra moisture to the muffins.

This variation is perfect if you want a slightly softer texture and a hint of banana flavor.

To make it, mash ½ cup of ripe bananas and mix it into the wet ingredients before combining with the dry ingredients.

Since bananas naturally add sweetness, you can slightly reduce the sugar if desired.

Flourless Option (Gluten-Free)

If you need a gluten-free version, you can skip the flour entirely.

Instead, use a blend of peanut butter, eggs, and baking soda to create muffins with a rich, nutty texture.

To do this, replace the flour with 1 cup of peanut butter, use 2 eggs, and add 1 teaspoon of baking soda.

The batter will be thicker than traditional muffin batter but will still bake into soft, flavorful muffins.

Serving Suggestions

Peanut butter muffins are best enjoyed warm, straight from the oven or lightly reheated.

A pat of butter melts into the muffin, adding richness, while a drizzle of honey enhances the nutty sweetness.

For a more indulgent option, spread a little extra peanut butter on top for a double dose of flavor.

These muffins also pair well with a glass of milk, making them a satisfying breakfast or snack.

If you prefer a bolder contrast, enjoy them alongside a hot cup of coffee for a classic combination of nutty and roasted flavors.

Storage and Freezing

Storage

To keep your peanut butter muffins fresh, store them in an airtight container at room temperature for up to three days.

This prevents them from drying out while maintaining their soft texture.

If you need them to last longer, refrigerate for up to a week.

When storing in the fridge, place a paper towel inside the container to absorb excess moisture and prevent sogginess.

Before eating, let the muffins come to room temperature or warm them slightly for the best taste.

Freezing

For long-term storage, peanut butter muffins freeze well.

Wrap each muffin individually in plastic wrap or place them in a sealed freezer bag to prevent freezer burn.

Store them for up to three months.

When you’re ready to enjoy one, thaw it at room temperature or warm it in the microwave for 20-30 seconds.

Conclusion

Peanut butter muffins are easy to make, full of flavor, and perfect for any occasion.

Whether you enjoy them plain, with add-ins, or warm with a topping, they’re a satisfying treat.

Give this recipe a try and see how it turns out!

If you make any variations, share your experience in the comments.

We’d love to hear your feedback and favorite ways to enjoy these muffins.

FAQ’s

Can I use natural peanut butter?

Yes, but it may affect the texture.

Natural peanut butter tends to be thicker and less processed, which can make the muffins drier and more crumbly.

To improve the consistency, stir the peanut butter well before using and consider adding an extra tablespoon of oil or milk to the batter.

How can I make these muffins dairy-free?

It’s simple—just replace regular milk with a dairy-free alternative like almond milk, soy milk, or oat milk.

These options work just as well and keep the muffins soft and moist.

If using unsweetened dairy-free milk, you may want to slightly increase the sugar for a balanced flavor.

Can I add protein powder to the recipe?

Yes, adding peanut butter protein powder is a great way to boost protein content.

To prevent the muffins from becoming too dry, reduce the flour by ¼ cup for every scoop of protein powder you add.

You may also need to increase the milk slightly to maintain a moist texture.