There’s something about the smell of warm peanut butter that instantly transports you to a cozy kitchen, maybe somewhere between a hectic morning and that quiet moment when you finally sit down with your coffee. I remember one morning last week, I was juggling emails and breakfast and somehow managed to burn my toast while thinking about these muffins. The peanut butter aroma was stronger than ever, filling the house and making me forget the burnt edges for a moment. As I bit into one, the soft crumb gave way to the familiar, comforting flavor of a peanut butter cookie—only fluffier, easier to hold, and perfect for quick bites on the go. It wasn’t perfect; I spilled a little milk trying to balance everything, but that’s part of the charm. These muffins feel like a small celebration of the everyday, a little indulgence without fuss.
- The texture is delightfully soft but still holds the rich peanut butter cookie flavor you crave.
- They’re simple — and that’s kind of the point. No complicated steps or rare ingredients.
- Great for breakfast or a sweet snack, so you’re not limited to just one time of day.
- They keep well for a few days, but honestly, they tend to disappear quickly.
- Not overly sweet, so they don’t overwhelm your palate first thing in the morning.
If you’re worried about the peanut butter flavor being too strong or too subtle, these muffins strike a nice balance. And if you’re not normally a muffin person, give these a chance—they just might change your mind.
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Peanut Butter Cookie Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Delicious peanut butter cookie muffins that combine the classic flavor of peanut butter cookies with the soft, fluffy texture of muffins. Perfect for breakfast or a sweet snack.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and the whole milk to the peanut butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
These muffins bake up beautifully in any standard muffin tin you have on hand—no fancy equipment needed. I usually like to enjoy them with a spread of cream cheese or a drizzle of honey, which adds a little something extra without stealing the show. Sometimes I toss in a handful of chocolate chips or swap half the peanut butter for almond butter just to see how it changes the flavor, but I haven’t tested all the variations thoroughly. You might find a twist you love, or you might prefer the classic simplicity here.
They also pair surprisingly well with a cup of strong black coffee or a cold glass of milk. I once tried them with a hot chai latte, and that was a cozy combo for a chilly afternoon.
FAQ
Can I make these gluten-free? I haven’t tried it myself, but substituting a gluten-free flour blend might work—just keep an eye on the texture.
How long do they stay fresh? At room temperature, about three days in an airtight container. Refrigerate if you want to keep them longer.
Can I freeze them? Yes, they freeze well for up to three months. Just thaw before serving.
Are they very sweet? They have a gentle sweetness that’s not overpowering, perfect for a treat that feels indulgent without being too much.
If you’re feeling the urge for something that hits the comfort food spot without a ton of fuss, these Peanut Butter Cookie Muffins might just be the answer. Give them a try, save or print the recipe, and let yourself enjoy that moment with every bite.