Home > Recipes > Afternoon tea recipes > Peanut butter muffins

Peanut butter muffins

By: Tom Shingler
Head of food, delicious.

Published: 3 Oct 22
Updated: 18 Jul 24

In just over half an hour you can have a tray of still-warm, fluffy and delicious peanut butter muffins packed with goodness. Great for feeding a crowd or filling lunchboxes.

Our top tip: split them open and spread with butter and jam for a seriously indulgent treat. Discover more recipes with peanut butter here.

Easy
September 2022

Test kitchen approved

Makes 12
Hands-on time 15 min, oven time 20 min

In just over half an hour you can have a tray of still-warm, fluffy and delicious peanut butter muffins packed with goodness. Great for feeding a crowd or filling lunchboxes.

Our top tip: split them open and spread with butter and jam for a seriously indulgent treat. Discover more recipes with peanut butter here.

Nutrition: per serving

Calories: 377kcals
Fat: 21.3g (10.1g saturated)
Protein: 8.5g
Carbohydrates: 36.8g (14.1g sugars)
Fibre: 2.1g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

340g plain flour
150g caster sugar
2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp sea salt
175g unsalted butter, chilled and diced, plus extra to grease
110g whole milk
200g smooth peanut butter
2 large free-range eggs
Blanched peanuts to decorate

You’ll also need

12-hole nonstick muffin tin

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 160°C fan/gas 4. Grease a muffin tin with butter or line with muffin cases.
In the bowl of a stand mixer or using electric beaters, combine the flour, sugar, baking powder, bicarb, salt and butter for 3 minutes until smooth. Mix in the milk, followed by the peanut butter and then the eggs, ensuring each egg is incorporated before adding the next.
Use a tablespoon to divide the mixture between each muffin tin hole, then sprinkle peanuts on top of each mound of batter. Bake for 20-25 minutes, or until golden and puffed up.