Ingredients
- 1 cup peanut butter
- 1/2 cup neutral cooking oil (vegetable, canola, avocado, etc.)
- 1 cup light brown sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375ºF (190ºC). Line 15 muffin cups with paper liners or spray with nonstick cooking spray.
- In a large bowl, beat together the peanut butter, oil, and brown sugar for about 2 minutes until well combined.
- Add the eggs and mix until fully incorporated. Stir in the milk and vanilla extract.
- Add the flour, baking powder, and salt. Mix just until all ingredients are combined—do not overmix.
- Divide the batter evenly among the 15 prepared muffin cups, filling each almost to the top.
- Bake for 20–23 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Let the muffins cool slightly before serving. Enjoy!
Notes
- Use smooth or crunchy peanut butter based on preference—both work well.
- Do not overmix the batter to ensure light, tender muffins.
- These muffins freeze well. Let them cool completely before storing in an airtight container in the freezer for up to 2 months.
- Add chocolate chips or chopped nuts for a fun variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 287
- Sugar: 2g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
