Name: Peanut Butter Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: muffins
Ingredients: 2/3 cup natural peanut butter; 1/3 cup agave nectar; 2 eggs; 1 teaspoon vanilla extract; 1 cup blanched almond flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup peanut butter chips

This is an overhead image of a peanut butter muffin with peanut butter chips on top. The muffin sits on a white counter with more muffins to the bottom left and right of the image. Peanut butter chips are scattered on the white counter. — Peanut Butter Muffins are loaded with sweet peanut butter flavor and are so fluffy and moist! So simple to make in 25 minutes or less!

Peanut butter muffins are for all my peanut butter lovers!! If you love fluffy baked goods that require minimal effort these muffins are for you!

These are absolutely perfect for make ahead treats and snacks for your week! If you need a weekend baking project, these deliciously moist and fluffy muffins are for you!

If you love peanut butter baked goods, you have got to try these Peanut Butter Chocolate Chip Vegan Blondies, No Bake Peanut Butter Cheerio Bars, or these Peanut Butter Millionaire Bars! There are so m

Ingredients and substitutions for peanut butter muffins

Peanut Butter. I use natural peanut butter and since they are peanut butter muffins after all, I highly suggest you use your favorite peanut butter! But, if you absolutely have to, yes you can use another nut or seed butter.

Agave Nectar. I use this to sweeten up the muffins, but you can use honey or maple syrup if you prefer!

Eggs. Just two! I haven’t tested this with vegan eggs or flax eggs, so if you do any experimenting, let me know how it goes!!

Vanilla Extract. For some warm, vanilla, baked good flavors.

Almond Four. This is going to give the muffins some structure and fluff!

Baking Powder. We need this to give the muffins some lift and fluff. Both peanut butter and almond flour can be heavy and dense, so the baking powder if going to help counteract that.

Salt. Brings out the peanut butter flavor! But! Look at your peanut butter jar. If you are using salted peanut butter (I don’t recommend) then I’d leave the salt out. You don’t want these muffins to be too salty! But if you’re using unsalted peanut butter, you can add some to the batter.

Peanut Butter Chips. Mmm what is it about peanut butter chips that are just sooo good? I am pretty generous topping these muffins with peanut butter chips and definitely recommend snacking on a few while you bake 🙂 I love using peanut butter chips, but if you want to switch it up, try some semi-sweet or white chocolate chips!

This is a side view of two peanut butter muffins stacked on top of each other. The muffins sit on a white counter with more muffins blurred in the background and peanut butter chips scattered around.

This is an overhead image of a muffin broke in half. Half of the muffin you can see the top of with peanut butter chips and the other half of the muffin is laying on its side so you can see the fluffy middle. The muffin lays on a white counter with peanut butter chips scattered around it.

How to make peanut butter muffins

Wet ingredients. Whisk together the peanut butter, agave, eggs, and vanilla. Don’t over-mix, but whisk until combined.

Dry ingredients. Add the almond flour, baking powder and salt to the bowl. Mix again until combined. Then, fold in most of the peanut butter chips, saving some to sprinkle on top.

Scoop. Use an ice cream scooper to scoop the batter into lined muffin tins. You want to fill the muffin tins about 1/2 to 3/4 full.

Top. Add those peanut butter chips on top of the muffins.

Bake. Pop them in the oven for 15 minutes and then allow to cool for a few minutes.

Enjoy! Transfer to a cooling rack and enjoy!

How to store and freeze these muffins

Once cooled, you can store the muffins in an airtight container on the counter at room temperature for about three days.

You can store them in an airtight container in the fridge for about a week or wrap them in plastic wrap and foil and freeze them for three months.

To defrost, allow the muffins to come to room temperature and warm in the microwave or oven to heat through.

This is an overhead side angle view of a peanut butter muffin with peanut butter chips on top. The muffin sits on a white counter with more muffins blurred in the background. Peanut butter chips are scattered around the muffins.

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Recipe

GF Gluten-Free DF Dairy-Free VG Vegetarian