Tender, flavorful, and packed with protein, these fluffy 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 tested 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 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, as an alternative, you can use 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.vAdd the dry ingredients. Gently stir together.
  2. Stir in your desired add-in. (Or you can plan to add it on top of each if doing a mixed batch.) Divide the batter among a greased muffin pan.
  3. Press the add-ins into the batter if adding a mix to the batch.
  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 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

Favorite Peanut Butter Muffins

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.
5 from 35 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 293kcal
Servings 12

Ingredients

  • cup whole wheat flour
  • cup sugar (or maple syrup)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup smooth peanut butter (I use natural-style peanut butter)
  • cup milk
  • ¼ cup applesauce
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract

Optional Add-ins (choose one)

  • 1 cup chocolate chips
  • 2 cups finely diced strawberries
  • 2 cups blueberries (add 1 teaspoon cinnamon if desired)
  • 2 cups diced banana (add 1 teaspoon cinnamon if desired)

Instructions

  • 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, milk, applesauce, eggs, and vanilla.
  • Gently stir the flour mixture into the peanut butter mixture to make a uniform batter.
  • Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, 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 clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

Notes

  • 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, or use 1 tablespoon per muffin to make a mixed batch.
  • To make mini muffins, reduce the baking time to about 10-12 minutes.
  • 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.
  • Nut-free: Use sunflower seed butter.
  • You can make these with all-purpose flour. You may need to bake for an additional 2-4 minutes.
  • Use mashed ripe banana in place of the applesauce if desired.
  • Top with butter, nut butter, or jam as desired.

Nutrition

Serving: 1muffin, Calories: 293kcal, Carbohydrates: 33g, Protein: 9g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 175mg, Potassium: 276mg, Fiber: 3g, Sugar: 19g, Vitamin A: 100IU, Vitamin C: 17mg, Calcium: 75mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Delicious! Followed the recipe exactly with no subs, added in the chocolate chips, and they are perfect! Another great one from the Muffin Queen 🙂

  2. 5 stars
    Turned out great! Love these and love that they have whole wheat flour, aren’t high in sugar, and have protein. Perfect recipe. I think I liked them even more than my daughter!

  3. Hi Amy,
    I tried this recipe for the first time. As my kid is allergic to both dairy and egg, I used oatmilk and an egg replacer (works with sparkling water), also agave syrup instead of the sugar. Also spelt flour, so I put the muffins back for 3 minutes as they didn’t seem yet done in 15. They are tender and taste really good, but they are sunken and sad looking. Does this ever happen to you? Any idea why? I just got myself an oven thermometer to make sure the temperature I set is actually reached (I did use the fan setting though and adjusted the temperature in the recipe to a bit less). Wouldn’t the baking soda need an acid to react to? Sorry for the long message, I want to make these for my kid’s birthday and they’re so delicious, I really hope they turn out well next time.

    1. Hi- I haven’t made them with the adjustments that you used, so I can’t say for sure. I would start by checking that your baking soda is fresh though, as that’s key to how they rise. It’s possible your batter was wetter than mine and may need 1/4 tsp more baking soda. I hope that helps.

      1. Thank you for your answer! I tested the baking soda and it works, so I’ll try to add a bit more as you suggested. I did have the feeling the batter is wetter, yes, there’s syrup, but also because of the sparkling water in the “egg” mixture. Perhaps I should just leave that out entirely, I guess the only risk is that they would be a bit less fluffy?

  4. 5 stars
    I made these with the maple syrup and chocolate chips. My kids and I loved them! Will be making them again! Also my muffin tins must be a little smaller because I got quite a few more muffins than I expected- will be freezing them for another day.

  5. 5 stars
    Made these today – only substitution was mashed banana as I didn’t have applesauce. Added chopped strawberries to the top of each before baking. They’re so yum and my almost 3yo devoured his immediately! Great recipe, thank you

  6. 5 stars
    These are crazy delicious and so easy to make. Love all of the suggestions for substitutions. I’ve already eaten 2 to myself! ❤️

  7. 5 stars
    I LOVE THIS PB recipe!! Made it with no egg, almond milk (my 1yo has egg and cow’s milk allergy) and followed the instructions for substitutions – it’s SOOOOOOO GOOOOOD!!! Milk chocolate add ins for my 4yo and blueberries for my 1 yo) Going to put some in my 4yo’s lunchbox this week! Thank you!😍🥜🍫🫐

  8. 5 stars
    I made these GF with a cup for cup blend and they came out awesome!
    I sprinkled cocoa nibs on some and did banana and cinnamon sugar on the others! Both my boys and I LOVE! Sent one with my hubs for a work snack today too-family hit! Thanks so much as always Amy!

    1. There is 3 grams of fiber per muffin already. You could use the berry option and stir them into the batter for more.

    1. It usually has directions on the package to turn it back into regular peanut butter by mixing with water, so I would do that to make 1 cup of peanut butter and then use it in the recipe. (Or add the amounts of the powder and water to the batter.) My best guess is that it will work fine. It may be a little less moist since powdered peanut butter sometimes has some of the fat taken out. Let mek now if you try it!

  9. What would you do if the muffins need to be GF, DF, and Egg free? Would you just sub 1/2 c more milk alternative?

    1. I would use a cup for cup style of gluten free flour blend, use non dairy milk and yes, that egg replacer option listed in the Notes or your favorite store-bought egg replacer like the one from Bobs Red Mill.

    1. Hi- You add it in Step 3: In another bowl, stir together the peanut butter, milk, applesauce, eggs, and vanilla. (I updated it last night and it’s showing on desktop but not mobile for everyone, so maybe try to clear your cache. Sorry about that!)

      1. 5 stars
        Thank you so much! That’s what I ended up doing and they were SO yummy! I thought I was going crazy because the directions weren’t there (when I commented), then they were, and then later they were gone again. 😅 Thank you for your response and for this great recipe!

  10. 5 stars
    I added some extra sugar and subbed banana for apple sauce, and it came out great!! Thanks for the new recipe- likely will be in our rotation 😀