These peanut butter muffins are delicious.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts

152 calories; protein 4.7g; carbohydrates 24.8g; fat 4.1g; cholesterol 17.5mg; sodium 262.8mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2013
I have made this recipe twice since getting it. The first time, I forgot the baking powder, and they were like hockey pucks, but the taste was wonderful! The next time, I added cocoa powder for a chocolate peanut butter muffin---super!!! I used spelt flour as the only flour when making just the peanut butter muffins, and a combination of spelt and rice flours for the other ones. Both times, I used only 1/4 cup honey in place of the brown sugar. These were gobbled up right away both times! Thanks for the recipe! Read More
(22)

Most helpful critical review

Rating: 3 stars
02/24/2019
The recipe as is made 7 regular size muffins. Great texture light and airy. Not strong on peanutbutter flavor. Using 1/4 less sugar they had just the right amount of sweetness for my taste. Buttered and floured tins for easy removal without using paper cups. Baked at 400 for 20 minutes Read More
61 Ratings
  • 5 star values: 32
  • 4 star values: 16
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/01/2013
I have made this recipe twice since getting it. The first time, I forgot the baking powder, and they were like hockey pucks, but the taste was wonderful! The next time, I added cocoa powder for a chocolate peanut butter muffin---super!!! I used spelt flour as the only flour when making just the peanut butter muffins, and a combination of spelt and rice flours for the other ones. Both times, I used only 1/4 cup honey in place of the brown sugar. These were gobbled up right away both times! Thanks for the recipe! Read More
(22)
Rating: 5 stars
04/27/2013
WOW. These are soooooo good. If you follow the recipe exactly, you'll end up with a dessert. I used only 2/3 cup of sugar, and added a bit more peanut butter. Also, don't worry about the lumps of peanut butter, sugar and flour in your batter. These muffins are just delicious!!! Read More
(18)
Rating: 4 stars
05/14/2013
I used less sugar - half cup and only 2 tsp of baking powder. 1tbsp seemed a tad too much and I didnt want to have a strong baking powder taste. Good light muffins but a kind of bland. I would want a stronger peanut butter taste. Next time I will probably double the amount of peanut butter. Read More
(11)
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Rating: 4 stars
06/09/2015
These were a hit at home and the office. I made a few changes though, based on my experience. I halved the baking powder (1 tablespoon is way too much), doubled the peanut butter, added 1/3 cup chocolate chips, and used 1/4 brown sugar and 1/2 cup honey. They came out moist and delicious! Read More
(8)
Rating: 4 stars
07/19/2014
These were very easy to put together and were quite good. I reduced the brown sugar slightly because I added 1/4 cup of mini semi-sweet chocolate chips and a 1/4 cup peanut butter chips. This was a nice addition to the assorted muffin basket. Thank you for sharing. Read More
(8)
Rating: 5 stars
08/31/2014
I liked this recipe just for the simplicity alone. It was made with cabinet staples. The muffins are moist and have a nice lite peanut butter flavor to them. I sprayed my muffin tins with a mist of pan spray which worked fine and they took 23 minutes to bake. Like another reviewer said great calorie count for a homemade muffin. Read More
(7)
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Rating: 4 stars
03/05/2014
Really yummy recipe I added chocolate chips and more peanut butter. Got rave reviews. Thank you! Read More
(3)
Rating: 4 stars
12/01/2014
Great versatile recipe this batter can be made into pancakes too! I found it to be the perfect amount of peanut butter I used all natural peanut butter which I feel ups the peanut taste. Chocolate chips would make this five stars for sure! Update I also made this egg free for a friend and subbed a 1/4 cup of sour cream for the egg Perfect! I think the by mixing the sour cream with the peanut butter it helped incorporate it more and boosts the flavour. The egg seems to be just for binding but I did add a 1/2 tsp. of baking soda because of the acidity of the sour cream all in all a great substitution if you want it to be egg free!:) Read More
(3)
Rating: 5 stars
10/06/2013
I added 1/2 cup milk chocolate chips and WOW my family really LOVED this! Only wish I found this recipe sooner! Read More
(3)
Rating: 3 stars
02/24/2019
The recipe as is made 7 regular size muffins. Great texture light and airy. Not strong on peanutbutter flavor. Using 1/4 less sugar they had just the right amount of sweetness for my taste. Buttered and floured tins for easy removal without using paper cups. Baked at 400 for 20 minutes Read More
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