These peanut butter muffins are a delicious and easy-to-make treat perfect any time, any day. Packed with nutty flavor and wholesome oats, they are sure to satisfy.
Peanut Butter Muffins
These peanut butter muffins are the perfect blend of nutty flavor and soft, fluffy texture. Ideal for breakfast, a quick snack or even dessert, they offer a delightful twist on traditional muffins. The combination of oats, brown sugar and creamy peanut butter makes these muffins as delicious as they are packed with wholesome goodness.Â
The rich, nutty taste of peanut butter is balanced by the sweetness of brown sugar and the warmth of ground cinnamon. Easy to make and ready in just 30 minutes, this recipe is a great way to satisfy your peanut butter cravings at home.
Ingredients for Peanut Butter Muffins
- Flour: You’ll need all-purpose flour to provide the structure for the muffins.
- Oats: The quick-cooking oats add a chewy texture and a touch of heartiness to these peanut butter oatmeal muffins.
- Brown sugar: Packed brown sugar sweetens the muffins while adding a hint of molasses flavor.
- Baking powder: Baking powder helps the muffins rise and become fluffy.
- Cinnamon: Ground cinnamon adds a warm, aromatic spice note.
- Egg: One egg is needed to bind the ingredients together and help with the rise.
- Peanut butter: The star ingredient, peanut butter gives the muffins their rich, nutty flavor.
- Milk: Milk moistens the batter, making the muffins tender.
- Peanuts: Chopped peanuts add crunch and extra peanut flavor.
- Whipped topping and additional peanuts (optional): The whipped topping and peanuts are optional but make a delightful garnish and add extra texture.
Directions
Step 1: Mix the dry ingredients
In a large bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. Â
Step 2: Combine the wet ingredients
In another bowl, beat the egg, peanut butter and milk until smooth. This creates a uniform mixture that will blend well with the dry ingredients.
Step 3: Combine the wet and dry
Stir the wet ingredients into the dry ingredients until just moistened. Be careful not to overmix the batter to keep the muffins light and fluffy. Then gently fold in the chopped peanuts.
Step 4: Fill the muffin tin and bake
Preheat the oven to 375°F. Fill the cups of a greased or paper-lined muffin pan three-fourths full with batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for five minutes in the pan before removing them to a wire rack. Serve with whipped topping and additional peanuts, if desired.
Editor’s Tip: Using muffin liners will reduce the time needed to remove the muffins from the tin and also make for a lovely presentation.Â
Peanut Butter Muffin Variations
- Add chocolate chips: Mix 1/2 cup of chocolate chips into the batter for a sweet, chocolaty twist.
- Include mashed banana: Stir in one mashed ripe banana for added moisture and flavor.
- Swirl in jelly: Add 1/4 cup of your favorite jelly into each muffin cup before baking for the classic PB&J combo.
How to Store Peanut Butter Muffins
Store the muffins in an airtight container at room temperature for up to three days. Place them in the refrigerator for longer storage, up to a week.
Can you freeze peanut butter muffins?
Yes, you can freeze these muffins. Place them in a single layer on a baking sheet to freeze, then transfer the frozen muffins to a freezer-safe bag or container for up to three months. Thaw them at room temperature or reheat them in the microwave.
Can you make peanut butter muffins ahead of time?
Absolutely! You can make the batter and store it in the refrigerator overnight. Bake them fresh in the morning for a quick and easy breakfast.
Peanut Butter Muffin Tips
What type of peanut butter is best for these muffins?
Both creamy and crunchy peanut butter will work well, but creamy peanut butter gives a smoother texture.
How do you make muffins more moist?
When making this peanut butter muffin recipe, ensure you do not overmix the batter or overbake the muffins. Adding an extra tablespoon of milk can also help keep them moist.
Can you add other nuts to the muffins?
Yes, chopped almonds, walnuts or pecans can be added for extra flavor and crunch.
Peanut Butter Oat Muffins
Prep Time
15 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 1-1/4 cups all-purpose flour
- 3/4 cup quick-cooking oats
- 3/4 cup packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- Dash ground cinnamon
- 1 egg
- 1/4 cup peanut butter
- 1-1/4 cups milk
- 1/2 cup chopped peanuts
- Whipped topping and additional peanuts, optional
Directions
- In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.
Nutrition Facts
1 each: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 247mg sodium, 30g carbohydrate (15g sugars, 2g fiber), 6g protein.
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"While teaching a home economics class, I asked students to personalize a basic muffin recipe," says Elaine Searer,McVeytown, Pennsylvania. "Two students created these peanut-packed snacks. The entire class agreed that the recipe was a winner."
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