These Peanut Butter Muffins with Streusel Topping are basically a hug in muffin form. Soft, fluffy, protein-packed, and full of nutty goodness, they’re crowned with a buttery, peanut-studded crumble that makes them taste straight out of a bakery case. Think peanut butter cookie meets muffin, but fluffier, softer, and way easier to justify for breakfast.
The best part? They’re just as satisfying as they are delicious, perfect for fueling up in the morning or grabbing as a midday snack. And they couldn’t be easier — ready in under 30 minutes, no mixer required, using pantry staples you probably already have. Peanut butter makes them hearty and protein-rich, brown sugar locks in the moisture, and that golden, crunchy streusel is your wow factor. These muffins aren’t just snack-worthy, they’re full-on meal-prep gold.
This peanut butter muffin recipe was inspired by my Cinnamon Apple Oatmeal Muffins and happens to pair like a dream with a swipe of my No Pectin Strawberry Jam — hello PB&J vibes!
Why You'll Love This Recipe
- Moist, fluffy, and protein-packed. These muffins aren’t just soft and delicious. The peanut butter adds a boost of protein to keep you fuller for longer, making them as practical as they are tasty. Each bite is moist, tender, and bursting with peanut butter flavor.
- Bakery-style streusel topping. Sweet, crumbly, and a little crunchy, the peanut butter streusel plus chopped peanuts on top takes these from “homemade” to “you bought these at a fancy café.” Trust me, no one’s skipping the topping on these bakery style muffins.
- Quick and foolproof. No fancy equipment, no weird steps — just whisk, stir, and bake. From craving to muffin tray in under half an hour, which is exactly how fast muffin magic should happen. The perfect quick bake for busy mornings or last-minute cravings.
- Endlessly customizable. Go PB&J with a dollop of jam, stir in chocolate chips for peanut butter cup vibes, or swap the peanut butter for almond butter. This recipe is your playground.
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Ingredients and Substitutions
To make these easy Peanut Butter Streusel Muffins, you will need the following ingredients (see recipe card below for quantities):
- all-purpose flour – The base for both the muffins and the streusel. Whole wheat flour can be used for a heartier muffin.
- brown sugar – Adds sweetness and moisture. It’s used in both the muffins and the streusel. White sugar can be substituted, but brown sugar gives better flavor.
- baking soda + baking powder – These two are the dynamic duo that make your muffins rise tall and fluffy. Don’t skip them, or you’ll end up with flat little hockey pucks instead of pillowy muffins.
- salt – Just a pinch makes all the flavors pop.
- milk – Whole milk works best, but non dairy such as almond milk, oat, or soy milk are good alternatives.
- eggs – Holds everything together and gives these muffins lift. Use large eggs at room temperature.
- creamy peanut butter – The star ingredient! Peanut butter goes into the batter and the streusel, making every bite nutty and rich. Use no-stir peanut butter for the best texture.
- vegetable oil – Keeps the muffins moist. Melted butter can also be used.
- vanilla extract – Adds flavor.
- butter – Used in the streusel topping for richness and crumbly texture. Cold butter works best for creating a crisp crumble. When it melts in the oven, magic happens.
- cinnamon – Adds a warm and cozy spice to the streusel.
- peanuts – Chopped and sprinkled on top for crunch. Swap with almonds or walnuts if you prefer.
Equipment
You’ll also need measuring cups and spoons, two mixing bowls, a whisk, a rubber spatula, a standard 12-cup muffin pan, muffin liners, and a small bowl for making the streusel. No stand mixer, no stress.
Instructions
- Combine dry ingredients. In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Set aside.
- Combine wet ingredients. In a medium bowl, stir together milk, eggs, peanut butter, oil, and vanilla until smooth.
- Add wet to dry. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined (do not overmix).
- Scoop batter. Line a standard 12-cup muffin pan with paper liners. Use a medium cookie scoop to divide the batter evenly into the prepared muffin pan, filling each of the muffin cups about ¾ full.
- Make the streusel. In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and peanut butter, then use your fingers, a pastry cutter, or a fork to work it into coarse crumbs.
- Top with streusel and peanuts. Sprinkle the streusel evenly over the muffin batter. Then , gently press chopped peanuts into the topping so they stick while baking.
- Bake. Bake in a 375°F preheated oven for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool. Cool in the pan for 5 minutes, then transfer muffins to a wire cooling rack to cool completely.
Expert Tip: Use Room Temperature Ingredients
For the fluffiest peanut butter muffins, make sure your eggs and milk are at room temperature before mixing. This helps the batter come together smoothly without overmixing, ensuring light and tender muffins every time.
More Tips and Tricks
- Don’t overmix the batter. Stir until just combined to avoid tough, dense muffins. A few streaks of flour in the batter are fine.
- Use a cookie scoop. Use a cookie scoop or measuring cup to make portioning the batter quick and guarantees all your muffins bake evenly.
- Chill the streusel. A few minutes in the fridge firms up the butter and helps it crumble beautifully over the muffins.
- Line your tin. Paper liners not only keep things neat but also lock in moisture. Bonus: easier cleanup.
- Cool before removing. Let the muffins sit in the pan for 5–10 minutes to set before transferring to a wire rack. This prevents breaking or sticking.
Recipe Variations
- PB&J muffins. Add a teaspoon of jam into the center of each muffin before baking for a nostalgic peanut butter and jelly twist.
- Add chocolate chips. Fold in ½ to 1 cup of chocolate chips for delicious chocolate chip peanut butter cupcakes for the ultimate peanut butter cup vibe.
- Add banana. Swap half the milk with mashed ripe bananas for extra moisture and sweetness.
- Nut butter swap. Almond butter or cashew butter work well in place of peanut butter.
- Add oats. Stir in ½ to 1 cup of rolled oats to the batter for extra texture and a hearty, wholesome bite. If adding closer to a cup then decrease the flour by 2-3 tablespoons.
- Frosted muffins. Add a drizzle of peanut butter glaze or cream cheese frosting to turn them into dessert muffins.
- Make muffin tops. Skip the liners and bake the batter on a greased muffin top pan or a lined baking sheet with muffin top molds. They bake up faster, with extra surface area for that golden, crunchy streusel. Perfect if you’re one of those people who secretly only eats the muffin tops anyway (no judgment, we get it).
Storage
How to Store
Keep cooled muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week.
How to Reheat
Warm muffins in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes to refresh their softness.
How to Freeze
Wrap muffins individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
How to Serve
Muffins are versatile. You can keep it simple with coffee or fruit, or build them into a full breakfast or brunch spread.
These peanut butter muffins are perfect as a grab-and-go breakfast, a lunchbox snack, or an afternoon pick-me-up with coffee or tea. Their soft, nutty crumb pairs well with both sweet and savory sides. Try them with:
Breakfast Recipes
Our collection of breakfast sides pairs perfectly with sweet or savory muffins, making your morning meal complete. From fresh fruit and yogurt parfaits to creamy spreads, nut butters, and simple egg dishes, these easy additions add flavor, texture, and variety to your meal.
FAQ
It’s as easy as whisk, stir, and bake. Mix your dry ingredients in one bowl, your wet (plus peanut butter) in another, then combine. Scoop into muffin tins, sprinkle with streusel and peanuts, and bake until golden. The key is not to overmix as that’s how you keep them fluffy and tender.
Craving one muffin right now? Mix flour, sugar, baking powder, milk, an egg, oil, and peanut butter in a microwave-safe mug. Microwave for 1–2 minutes until set. It won’t be as lofty as oven muffins, but it’ll scratch that peanut butter itch in record time.
Peanut butter works best when blended with the wet ingredients so it mixes evenly (without clumps). To add peanut butter to a muffin recipe, simply replace part of the fat (oil or butter) with creamy peanut butter. This not only infuses flavor but also adds richness and moisture. Want extra fun? Swirl a spoonful into the batter before baking for ribbons of peanut buttery goodness.
Mash ripe bananas (about 1 cup) and swap them for half the milk in this recipe. Bananas add natural sweetness and extra moisture, while peanut butter brings depth and richness. It’s like banana bread met peanut butter heaven. The perfect breakfast muffin.
Yes, but stir it well first. Natural peanut butter with oil separation can make muffins greasy or inconsistent. For the most reliable texture, stick with creamy no-stir peanut butter. If you do use natural, reduce added oil slightly.
Usually it’s from overbaking, too much flour, or overmixing. Use the spoon-and-level method to measure flour, bake until a toothpick comes out with moist crumbs (not bone-dry), and mix the batter gently. A splash more milk or oil can also help keep them moist
More Muffin Recipes
Looking for other recipes like this? Try these:
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Recipe
Peanut Butter Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, stir together milk, eggs, peanut butter, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined (do not overmix).
- Use a medium cookie scoop to divide the batter evenly into the prepared muffin pan, filling each cup about ¾ full.
- Make the streusel in a medium bowl by combining flour, brown sugar, and cinnamon. Add cold butter cubes and peanut butter, then use your fingers, a pastry cutter, or a fork to work it into coarse crumbs.
- Sprinkle the streusel evenly over the muffin batter.
- Gently press chopped peanuts into the topping so they stick while baking.
- Bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
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