Peanut Butter Muffins
Soft, fluffy, and moist Peanut Butter Muffins made with simple pantry ingredients. These easy homemade muffins are packed with rich peanut butter flavor and optional chocolate chips, making them perfect for breakfast, snacks, or dessert.
Ingredients
- 1¾ cups 219g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 120ml vegetable or canola oil
- ¾ cup 158g light brown sugar
- ¾ cup creamy peanut butter
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup 240ml buttermilk, room temperature
- 1 cup 180g chocolate chips (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk the oil, brown sugar, peanut butter, eggs, vanilla, and buttermilk until smooth.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the chocolate chips if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for 13–17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use regular creamy peanut butter like Jif or Skippy for the best texture.
- Spoon and level the flour instead of scooping it directly from the bag.
- Avoid overmixing to keep the muffins soft and fluffy.
- Top with extra chocolate chips before baking for a bakery-style look.