u003cstrongu003eHow to make peanut butter muffins?u003c/strongu003e

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.

How to make peanut butter muffin in microwave?

Craving one muffin u003cemu003eright nowu003c/emu003e? 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.

How to add peanut butter to muffin recipe?

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.

How to make peanut butter banana muffins?

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.

Can I use natural peanut butter for muffins?

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.

Why are my peanut butter muffins dry?

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

Peanut Butter Muffins with Streusel Topping

Description

Delicious, protein-packed peanut butter muffins with a crunchy streusel topping are perfect for breakfast or as a midday snack. Soft, fluffy, and tasty!

Ingredients

Scale

For the muffins:

1 ½ cup all-purpose flour
⅔ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
2 large eggs
1/2 cup creamy peanut butter
1/3 cup vegetable oil
1 teaspoon vanilla extract

For the streusel:

1/2 cup all-purpose flour
¼ cup brown sugar, packed
¼ cup unsalted butter, cold and cut into small cubes
2 tablespoons creamy peanut butter
¼ teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert, Snack
Method: Bake
Cuisine: American