Easy Peanut Butter Muffins
These Easy Peanut Butter Muffins are quick, fluffy, and bursting with rich peanut butter flavor—perfect for breakfast or a snack!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1/2 cup sugar
- 2 tablespoons butter room temperature
- 2 eggs
- 1/2 cup peanut butter
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly.
- Grease your muffin tin with a little butter or line with paper liners to prevent sticking.
- In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy. This should take about 2-3 minutes with a whisk or an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the peanut butter until fully combined.
- Pour in the milk and mix until the batter is smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay!
- Gently fold in the peanut butter chips until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Easy Peanut Butter Muffins warm or at room temperature!
Notes
- Avoid overmixing the batter to keep muffins fluffy and light.
- Check muffins a minute or two before the baking time ends to prevent overbaking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.