Favorite 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 have the perfect amount of moisture for her. Since then, I’ve tweaked and tested this recipe for Peanut Butter Muffins that is as versatile as it is delish. These muffins for kids (or adults) are great on their own for breakfast or snack, or you can top them 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. There are so many options so you can make them with your family in mind. They are a satisfying toddler breakfast, an easy Meal Prep Breakfast option, and an easy Summer Lunch for Kids to pack on the go. (You may also like my Protein Banana Muffins, Banana Yogurt Muffins, Chocolate Banana Muffins, and Peanut Butter Rice Crispy Treats.)

Ingredients You Need

Here’s a look at what you’ll need to make these Peanut Butter Muffins so you know what to have on hand or pick up from the store. Sign up for our email updates to get tips and ideas sent to your inbox.

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 creamy unsweetened 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. If you are out of applesauce or don’t have access to it, you can use mashed banana or Banana Puree. 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: Large eggs help the batter to hold together nicely and bake up with a tender crumb. Vanilla extract: Vanilla enhances the flavor of the peanut butter, making the flavors even more delicious. 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 Peanut Butter Muffins so you know what to expect from the process. Scroll down to the end of the post for the full information and amounts. TIP: To make these as mini muffins, reduce the baking time by about 4 minutes.

How to Store

Once cooled, store Peanut Butter Muffins 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. This muffin pan bakes evenly and makes clean up a breeze. 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) if you prefer. 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.

Best Tips for Success

Use one add-in per batch of Peanut Butter Muffins, or use 1 tablespoon of each to make a mixed batch. Gluten-free: Substitute cup-for-cup all purpose gluten-free flour in place of the wheat flour. Egg-free: Omit the egg. Add ½ cup milk. Proceed with the recipe. Dice up muffins as needed for younger eaters. Top with butter, nut butter, or jam as desired, or serve with diced fruit, a toddler smoothie, or another easy food. Sub almond butter or sunflower seed butter if desired to make peanut-free muffins. Find more kid-friendly recipes to try, too and my Peanut Butter Granola Bars.

I’d love to hear your feedback on this recipe, so please comment below to share and rate!