The Best Easy Peanut Butter Muffins Ever with and without Chocolate Chips!

ByAmber Edwards
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Indulge in a guilt-free treat with these healthy peanut butter muffins that are the perfect breakfast muffins for kids and adults! Both delicious and easy to make. This recipe is protein-packed and perfect for those who want to enjoy a sweet snack without bananas and is customizable with the option to add chocolate chips. If you are on the hunt for easy brunch ideas, these make an excellent addition. They are also the perfect quick breakfast or after-school snack that the entire family will love. Test

3 Peanut Butter Muffins on wooden plate lightly dusted in powdered sugar

If you have picky kids, who love peanut butter, then this muffin recipe is going to be golden! It’s the perfect breakfast muffin for kids! It might surprise you that it is an old-fashioned recipe that actually originated as a baked donut.

But baking donuts took longer and required a lot more standing time. So I converted the donut recipe into a simple peanut butter muffin recipe. Same great flavor, and is still a healthy protein-packed breakfast or brunch dish. And kids still think it is a special treat. Only now it is easier for Mom to bake and get out the door.

Now if Chocolate is more your style, check out our Mini Chocolate Donuts!

❤️ Why it works

  • Quick to prepare. These muffins don’t require a lot of prep work and are quick and easy to prepare.
  • Common Ingredients. You most likely already have all the ingredients needed in your pantry, as we use common pantry staples in this peanut butter muffin recipe. So it’s something you can make without a lot of planning ahead.
  • Completely Oil Free. I found several recipes that require you to add extra oil. But honestly, we found that you really don’t need extra oil to make these muffins have a great texture and flavor.
  • Make ahead of time. You can make a large batch on the weekend and the muffins will be ready to go each school morning.
  • Dairy-Free Option. We’ve tested it out and it is easy to alter these muffins to be dairy free.
  • Full of Peanut Butter Flavor. These moist and fluffy peanut butter muffins are made without bananas, so the peanut butter flavor is the star of the show.
  • Low Sugar. While I was comparing how this recipe compared with others on the web, I discovered that most of them required a lot more sugar in the recipe. But honestly, it’s not needed. These are plenty sweet without a lot of extra sugar.
  • Healthy. I understand that healthy is a very subjective term. But with that being said, I do consider these peanut butter muffins to be healthier than the average muffin because of the amount of protein in the recipe, being low in sugar, and being baked without oil.

🍽️ Pairs With

Ever wondered what to pair with fresh muffins on a morning? We have some great recipes that go great with these Peanut Butter Muffins.

Ingredients on a black slate plate including peanut butter, egg, flour, milk, sugar, vanilla, baking powder and salt

The great thing about this recipe is that it uses simple ingredients you already have around your home. But if you want to elevate the flavor, you can elevate some of the ingredients.

* Peanut Butter: You can use any peanut butter you normally have on hand. Creamy or crunchy, both work great. We prefer using Natural peanut butter as it reduces the amount of sugar and additives. But honestly, any kind of peanut butter works well. I grew up with my mom making this recipe with Jiff and Skippy. We more recently have used Adams Natural peanut butter, Kroger natural peanut butter, and Best Foods natural peanut butter. They have all turned out excellent.

*Baking Powder – make sure your baking powder is fresh and active. To test your baking powder, pour 1/4 cup boiling water over 1/2 tsp baking powder. If it bubbles, it’s still good. If not, it’s no good.

*Sugar – Regular white table sugar works great.

*Milk: Any kind of milk works well in this recipe. We have baked the peanut butter muffins using Fat-Free, 1%, 2%, Lactaid Milk, and even Almond and Coconut Milk. All turned out well.

*Vanilla: For the best flavor you will want to use real vanilla extract and not imitation vanilla.

*Flour: All Purpose flour is fine for this recipe. Although for the best texture, you will want to “fluff” the flour by sifting it. You can use a simple hand sifter or shake the flour through a fine mess strainer like you see the bakers do on The Great British Baking Show.

Hand sifter held above a silver bowl with sifted dry ingredients falling from below

*Salt – any type of salt works. Currently, we use sea salt and it tastes great and it doesn’t affect the texture at all.

*Egg – a regular large egg at room temperature.

🔪Variations

There are a few different ways you can enjoy these peanut butter muffins in more than muffin shape!

Cooking Method Variations

Waffles! Use your Waffle Maker and cook them up with all the fun ridges and valleys.

Use a sandwich maker! if you have one of those sandwich makers that fold over like a waffle iron…yep you got it! You can cook these up in those fun triangle squares!

Make them into donuts! You can find a baking donut maker machine online. It works just like a waffle iron. Once heated, you fill each donut hole slightly, and cook for about 5 minutes or until they release without sticking.

Muffin liner vs cooking spray. Which method should you use? It depends on the texture you prefer on the outside of your muffin. If you prefer more of a cake and open pore texture on the outside, then use a muffin liner. If you prefer your muffin to have a slightly firm texture with a hint of crispiness on the outside to make it less crumbly and more old-fashioned, then use cooking spray.

3 muffins on wood platter showing the difference in texture when using a muffin liner vs cooking spray

Ingredient Variations

Add Chocolate Chips! What is better than peanut butter and chocolate? You can easily add in about 1/2 cup milk chocolate or semi-sweet chocolate chips to the batter before baking for an extra sweet treat.

2 hands pulling apart a peanut butter muffin to show the chocolate chips inside

Dairy Free! We spent a few years as a dairy-free family because of an allergy my son had as a baby. We found that you can change out the Milk for Lactaid, Almond milk, Coconut milk, and even Rice milk. We would not recommend using Soy milk as it does alter the flavor more than is enjoyable.

⏲️ Instructions

Begin by combining all the wet ingredients together and mixing until smooth.

Sift all the dry ingredients together.

Gently combine the wet and dry ingredients, stirring until they’re just mixed. Over-mixing will result in dense muffins.

If you are using the original version, the batter will be thicker.

A blue rubber spatula with thick peanut butter batter dripping into a silver bowl below

If you are going for the fluffier cake-like texture, and adding the extra 1/4 cup of milk to the recipe then the batter will be runnier.

A silver rubber spatula with thin peanut butter batter dripping from the end into a silver bowl below

Spray the muffin tin with a non-stick spray, or line the tin with muffin liners.

Spoon the batter into each cup. Muffin cups should be 2/3 to 3/4 full of batter. In the image below, the muffins in the first row of the tin are using the original batter, and in the next row are the muffins using the fluffier runnier batter.

A silver 12 count muffin tin filled 3/4 full with muffin batter

Bake the peanut butter muffins at 350 Degrees for 25 minutes. Check them with a toothpick to ensure they are fully cooked. If the toothpick comes out clean then remove the muffins from the oven. If it comes out wet, then continue to cook them for another 5-10 minutes until the toothpick comes out clean.

Remove the muffins from the oven to a rack to cool. Allow muffins to sit in the pan for a few minutes before transferring them to a wire cooling rack.

12 muffins cooling on a black cooling rack

Once cool to the touch, you can sprinkle the muffins with a light dusting of powdered sugar before serving them for a nice decorative touch.

3 muffins on a wood platter with a sugar shaker above and powdered sugar in motion falling onto the muffins

🗓️ Storage

If they are properly stored, fully cooled muffins will keep fresh for 3-4 days at room temperature. Or you can store them in the refrigerator for up to 7 days. 

To store muffins, they can be placed into an airtight plastic bag or an airtight container. To prevent condensation on the muffin tops, make sure they are fully cooled before storing.

The cooled muffins can also be frozen in an airtight container for up to 3 months. If you’re freezing muffins in layers in a deep container, add a layer of parchment paper between the layers to prevent them from sticking to each other.

💭 Tips & FAQs

Can I use Chunky Peanut Butter?

YES! Chunky Peanut Butter works great. It will allow for a fun chunky texture to the Muffin

Is it better to use a Muffin liner or cooking spray?

Either work. It will depend on the texture you prefer on the outside of your muffin. If you prefer more of a cake and open pore texture on the outside, then use a muffin liner. If you prefer your muffin to have a slightly firm texture with a hint of crispiness on the outside to make it less crumbly and more old-fashioned, then use cooking spray.

How do I get the muffins fluffy?

The trick to getting muffins light and fluffy is usually up to three tricks. One, make sure your baking powder is fresh. The second is to use room-temperature ingredients (including egg and milk). And third, don’t overmix the batter. You should mix just until all the dry ingredients are wet. Over-mixing will create a dense batter resulting in dense muffins.

3 muffins on wooden platter, one is ripped open to show the fluffy muffin texture inside.

👩🏻‍🍳 Cooking with Kids

If you know about Busy Creating Memories, you know we are passionate about making memories with our kids. Having them involved in the kitchen is one of the best ways to create cherished memories. So we always like to include ideas on how you can include the kids in our recipes.

This recipe is simple enough that kids can be involved in several areas. Another reason why it is one of the best breakfast muffins for kids! Not only do they get to enjoy eating them, but they can help bake them!

Here are several ways that kids ages 2+ can be involved in making these peanut butter Muffins!

  • Gather the ingredients
  • Press the buttons to preheat the oven (under parental supervision of course)
  • Measure out the ingredients
  • Sift the dry ingredients
  • Pour ingredients into the bowl
  • Begin mixing by hand (parent may need to follow up to ensure all ingredients are well combined)
  • Line the muffin tray or spray the muffin tray with cooking spray
  • Scoop the batter into the muffin tins
  • Remove the muffins from the muffin tin after they have cooled.

Older kids from about 10 and up can put the muffin tins into the oven and remove them from the oven with adult supervision.

*DISCLAIMER: Every kid is different. Only you as the parent know fully exactly what your individual child is capable of. These are suggestions, but you will need to make the ultimate decision if your child is ready and capable of doing each task safely. And remember the younger the child, the more direct supervision they will require.

📝 Similar Recipes

Do you like cinnamon? Try our Spice Crumble Cinnamon Muffins.

Spice Crumble Cinnamon Muffins Recipe + Moist Muffin Tips

The perfect blend of cinnamon and spices for a moist muffin (because who likes a dry muffin?) with a sweet streusel on top!

Or do you prefer fruit? Give our Currant Muffins Recipe a try!

Currant Muffins Recipe; a Family Favorite Breakfast Recipe

While traditionally our favorite is red currants, you can substitute all kinds of frozen berries in its place (pssst even chocolate chips..but shhh don’t let the kids know!) and it turns out amazing! Moist on the inside with the perfect amount of crispiness on the outside! The perfect universal muffin recipe.

Or maybe you are looking for something a little less crumbly and easier to eat on the go. Try these wholesome fruit-filled breakfast cereal bars recipes!

Wholesome Fruit Filled Breakfast Cereal Bars Recipe

Perfect for mornings when you are running late. Or for an easy after-school snack or for a quick snack before the big game.

Remember to pin this recipe to Pinterest! 
Use the button on the recipe card or the share buttons on the side or bottom of this page.

Yield: 8 muffins

Peanut Butter Muffins Recipe

8 Peanut butter muffins displayed on a cake tower

These Easy Peanut Butter Muffins are delicious, moist, and a quick breakfast or after-school snack the entire family will love. Add chocolate chips if you’d like!  They are packed full of flavor with natural peanut butter and simple pantry staples you already have on hand.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/3 Cup Natural Peanut Butter
  • 3/4 Teaspoon Baking Powder
  • 1/2 Cup Sugar
  • 1/2-3/4 Cup Milk
  • 1/2 tsp Vanilla
  • 3/4 Cup all-purpose Flour
  • 1/4 Teaspoon Salt
  • 1 egg
  • Powdered Sugar (to sprinkle on top - optional)

Instructions

  1. Preheat the oven to 350 Degrees
  2. Measure out wet ingredients into a bowl.
  3. Mix wet ingredients together until smooth.
  4. Sift dry ingredients together.
  5. Gently combine wet and dry ingredients together until dry ingredients are wet. Do not over-mix.
  6. Spray the muffin tin with non-stick spray or fill it with muffin tin liners
  7. Fill each muffin tin 2/3 up to 3/4 full
  8. Bake at 350 degrees for 25-30 minutes or until golden. When you insert a toothpick, if it comes out clean, it is done.
  9. Remove from oven to cooling rack
  10. Allow muffins to rest for 5 minutes before removing them from the muffin tin to cool on a cooling rack.
  11. Sprinkle lightly with powdered sugar and serve

Notes

  • If you want a fluffier muffin that has more of a cupcake texture, use 3/4 cup of milk. If you prefer more of a muffin texture, use 1/2 cup of milk.
  • This Peanut Butter Muffin recipe makes about 6-8 muffins depending on the size of your muffin tin. I always triple this recipe to make enough for our family of 6.
  • It is easy to double or triple the recipe. Doing it all in a single batch doesn't harm this recipe.
  • A favorite variation is adding Chocolate chips. You can add 1/2 cup of chocolate chips to the batter right before baking.
  • We usually use creamy peanut butter because we have a kid that doesn't like chunky. But for a little more nutty fun, you can also use chunky peanut butter for more texture.
  • For fluffy muffins, make sure the ingredients are at room temperature and do not over-mix the batter.
  • Once fully cooled, Muffins can be stored in an air-tight container at room temperature for 3-4 days, or up to 7 days in the refrigerator.
  • Fully cooled muffins and properly stored muffins can be frozen for up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1 muffin
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 171mgCarbohydrates: 40gFiber: 1gSugar: 29gProtein: 5g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

© Amber
Cuisine: baking / Category: breakfast

I have a quirky obsession with BBC comedy and classics, Dr. Pepper, and chocolate.
I am passionate about photography, crafting, baking, and helping families make cherished memories from everyday, ordinary moments

She is dedicated to helping you leave a legacy of moments and celebrated milestones for your family to treasure generation after generation.

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65 Comments

  2. Ok – I am a peanut butter addict and these are making my mouth water. I have already printed out your recipe!

    Thank you for visiting my blog. I would love to follow you – especially if you are publishing recipes like these, but I'm not sure where to follow or subscribe.

    Reply

  3. Oh, I'm so glad I'm not the Only Peanut Butter Addict! lol.

    Teachermum, Sometimes Google Friend Connect is fickle and doesn't always show up, but if you just refresh the page is should be on the Right side, just before the Networked Blogs connect and just after the "Follow by Email" option. Which you can always subscribe to our emails too and get an email each day we post something new. 🙂

    Reply

  4. YAY! I love this and can't wait to try it! I wonder… if you add chocolate chips to it… hmmm. 🙂 Thanks for your visit to my blog and your comment!

    Reply

  6. Looking for something to make on Christmas morning for breakfast and VIOLA! Found this! Thank you so much! And I pinned!

    Reply

  7. I have a friend that loves peanut butter more than any person I have ever met, he will love this recipe, I bet waffles will make his day! I love easy good recipes

    Reply

  8. Oh My these look awesome!! I could eat peanut butter all day. I’m going to make these today. You have a lot of great recipes on this blog. I love it! Thanks for all you do for your fans!

    Reply

  9. I am ALL FOR anything with peanut butter in it, but I have never tried a muffin with PB before, so I think I need to try these STAT!!!

    Reply

  10. Your mom and my mom must of had the same antique donut maker. What a gem and what an amazing array of deliciousness our moms created. I loved your recipe and cannot wait to try it. Thank you for sharing 🙂

    Reply

  12. Firstly, I’ve never heard of Adam’s peanut butter before but I’m always on the lookout for more natural products so it’s something I’m definitely going to look in to! Second, what an awesome and healthier treat 🙂

    Reply

  21. I vote for the peanut butter muffins. I love peanut butter anything. This recipe will give me a welcome addition to my breakfast choices.

    Reply

  25. Those look great! I would love to wake up to those in the morning! Your kids are lucky! Its too bad that they don’t make donut makers like your mom used to have, I hope you find one that comes close!

    Reply

  28. My dad used to make homemade donuts when I was a kid. So delicious! I bet the peanut butter donuts your mom made were good!!!!

    Reply

  29. Wow, those sound and look amazing… These would be the perfect pick-me-up for a mid-afternoon snack! Love it

    Reply

  30. I’m drooling right now. I want to make these immediately but it’s after midnight!! They look so good, and I’d love to try it in our waffle maker!!

    Reply

  32. What about add-ins like banana or chocolate chips!? 🙂 They sound delicious as is too and I need to try them. I also want a donut maker. And one of those mini pie makers! LOL

    Reply

    1. I actually just discussed adding in Chocolate chips the last time I made these! But Totally spaced adding them in. But the next time; the chocolate chips are going in! I’m not sure about banana..it might make it a little more mushy. But IDK; I haven’t baked a lot with bananas before. I have a picky eater in the house who doesn’t like them. 🙁

      Reply
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  44. Your peanut butter muffin recipe has become a favorite in our house!! Thank you so much for sharing it!

    Reply
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    1. It makes about 6-8 muffins depending on the size of your muffin tin.

      I will double or triple the recipe to feed my family of 6. But if it is just the husband and me, I make it exactly as is.

      Reply

    1. My Mom always tripled the recipe for our family, but she had 9 kids. So I thought making a regular basic recipe would be enough for my family. Oh Boy, was I wrong! I still have to triple the recipe to have enough for my kids. They devour them!

      But in case someone has a very small family or just single cooking, I wanted to make sure they had the original recipe in the right portions. But YES, I always have to double or triple the recipe to appease my family.

      Reply

    1. It’s hard to tell, because I can never get my family to leave leftovers for more than 1 day. But if I can remember correctly from when I made them when the kids weren’t around, I believe they stayed good for about 4-5 days. We usually store them in an airtight Tupperware type container or a ziplock bag.

      Reply

  50. Thank you for sharing this great recipe! Because I couldn’t find a good peanut butter recipe written in Japanese, I finally googled it in English and reached your recipe:) My family and I love this muffins!! I’ll bake it repeatedly.

    Reply

  51. yay I made them twice the second time I added extra peanut butter & peanut butter chips!! excellent

    Reply

  53. Made these to take to my Dad who’s in the hospital and not liking their food. I got 16 out of the recipe using my “Xpress Redi set Go” with the little muffin insert. So… bite sized, they turned out really well. I use “Kodiak Power Flour”, and Earth Balance creamy peanut butter+coconut oil spread. (Both I got on sale for really cheap!)

    Reply

  54. Thank you for this delicious and easy-to-make recipe! I substituted Sunbutter for the peanut butter and gluten free flour for all-purpose flour (due to food allergies). I added a handful of Craisins and chocolate chips for fun. I doubled the recipe to make twelve 1/3 cup muffins in my silicone cupcake “tins.” I had to bake them for 35 minutes. Perfect!

    Reply

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