Super Moist Peanut Butter Muffins

I love peanut butter. A lot. There was a period in my life when my sole snack was to lick a teaspoon dipped in a jar of Skippy’s chunky peanut butter.

Peanut Butter Muffins

Fortunately I’m past that phase now, but I still have a soft spot in my heart for peanut butter. So when I can, I try to plan bakes with it, such as these super moist muffins.

I implore you to try out this recipe, especially if you share my love of peanut butter. It doesn’t deviate too far from my Basic Muffins recipe, but the addition of peanut butter makes these muffins so incredibly spongy and dense. The texture of these muffins reminds me of a bite of good peanut butter sandwich in your mouth after you’ve chewed on it a little.

I’ve also lowered the oven temperature and increased the baking time so that these muffins are even more moist.



Dry Ingredients:

225g all-purpose flour
2 tsp baking powder
200g choice of filling (e.g., roasted peanuts, chocolate chips, etc.)

Wet Ingredients:

70g unsalted butter, melted
1 cup yoghurt
1 egg
100g sugar
100g peanut butter

Makes a dozen muffins.


Step 1: Preheat your oven to 190°C (375°F). Line a 12-muffin tin with liners.

Step 2: Mix all the dry ingredients and wet ingredients in separate bowls. Add the wet ingredients to the dry and fold to combine.

Step 3: With a spoon or disher, evenly distribute the batter among the 12 cases. Bake the muffins for 30 minutes. Best served while warm.


You can choose between chunky or smooth peanut butter. I like chunky for the crunchy bits of peanut, but it’s up to you really.

You can choose any filling you’d like as well. Crushed roasted peanuts are an obvious choice, but don’t limit yourself too much. I had some chocolate-vanilla granola that was going stale, so I used that instead. Chocolate chips would also work incredibly well in this muffin. Or just leave out any filling – that works great too!

2 thoughts on “Super Moist Peanut Butter Muffins”

  • Hi siutin! All-purpose flour is also sold as “plain flour”. Cake flour is different from all-purpose/plain as it has less protein in it. Less protein means you get a lighter cake. You can certainly use cake flour in place of all-purpose/plain flour in muffins, just expect your muffins to have a lighter texture and be much softer. I’m not 100% sure if it will affect the dome-shape on top but I don’t expect much difference. Hope that helps! 🙂

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