Favorite Peanut Butter Muffins, 6 Ways

peanut butter muffins on cooling rack with bowl of peanut butter

Tender, flavorful, and packed with protein, these Peanut Butter Muffins can have any add-in your family likes and they store well for days (or longer in the freezer). They’re great to prep ahead and enjoy all week.

peanut butter muffins on cooling rack with bowl of peanut butter

Peanut Butter Muffins

I started making muffins with a dose of peanut butter when my middle kiddo was a baby. She struggled with bread-y textures—they were just difficult for her to eat for months and months—and the muffins turned out to be the perfect amount of moisture for her.

Since then, I’ve tweaked and rested the recipe for one that is as versatile as it is delish.

These muffins are great on their own or topped with butter and/or honey. You can choose one add-in for the whole batch or do a mixed batch to please everyone. And they work as full size or mini muffins.

So many options so you can make them exactly with your family in mind.

Ingredients You Need

Here’s a look at what you’ll need to make this muffin recipe.

Ingredients for peanut butter muffins on countertop
  • Whole-wheat flour: I use a base of whole wheat flour, but there’s an option of using all-purpose. See the Notes at the end of the recipe for specifics.
  • Baking powder and baking soda: These help the muffins rise nicely.
  • Smooth peanut butter: I use natural style peanut butter, usually a store-brand or Smucker’s Natural.
  • Milk: I typically cook and bake with whole milk, but any nondairy milk would work here. too.
  • Applesauce: This adds flavor, some sweetness, and moisture. I use store bought unsweetened applesauce or homemade applesauce.
  • Sugar: I add a little sugar, which when paired with the optional add-ins, provides nice flavor. (or maple syrup)
  • Eggs 
  • Vanilla extract
  • Optional Add-ins (choose one or do a mixed batch): Chocolate chips, finely diced strawberries, finely diced apple, white chocolate chips, blueberries, or diced banana. 

Step-by-Step Instructions

Here’s a look at how to make these muffins. Scroll down to the end of the post for the full information and amounts.

how to make peanut butter muffins in grid of 4 images
  1. Stir the wet ingredients together in a medium bowl.
  2. Add the dry ingredients. Gently stir together. Stir in your desired add-in. (Or you can plan to add it on top of each if doing a mixed batch.)
  3. Divide the batter among a greased muffin pan.
  4. Bake until firm to the touch and lightly golden brown around the edges.

TIP: To make these as mini muffins, reduce the baking time by about 4 minutes.

peanut butter muffins on cooling rack

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.

peanut butter muffin cut in quarters with banana on pink plate

Best Tips for Success

  • Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
  • Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
  • Dice up as needed for younger eaters.
  • Top with butter, nut butter, or jam as desired.

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I’d love to hear your feedback on this recipe, so please comment below to share and rate!

peanut butter muffins on cooling rack with bowl of peanut butter

Optional Add-ins (choose one)

  • Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

  • In a medium bowl, stir together the flour, sugar, baking powder, and baking soda.

  • In another bowl, stir together the peanut butter, eggs, and vanilla.

  • Gently stir the flour mixture into the peanut butter mixture.

  • Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using ¼ cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.

  • Divide batter among the prepared muffin tin, using a little over ¼ cup batter in each cup.

  • Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • Use one add-in per batch of muffin, or use 1 tablespoon of each per muffin to make a mixed batch.
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
  • Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe.
  • Dice up as needed for younger eaters.
  • Use mashed ripe banana in place of the applesauce if desired.
  • Top with butter, nut butter, or jam as desired.

Serving: 1muffin, Calories: 134kcal, Carbohydrates: 18g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 147mg, Potassium: 92mg, Fiber: 1g, Sugar: 6g, Vitamin A: 159IU, Calcium: 57mg, Iron: 1mg


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