Ingredients

1 cup dark brown sugar, packed

⅔ cup creamy peanut butter (do not use all-natural variety)

½ cup unsalted butter, melted and cooled slightly

1 ¼ cups buttermilk, room temperature

2 large eggs, room temperature

1 tablespoon vanilla extract

1 ½ cups all-purpose flour

½ cup powdered peanut butter (such as PB2)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup peanut butter chips, plus more for topping

Raw sugar for topping (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and grease a standard 12-slot non-stick muffin tin with cooking spray. Set aside.

Step 2: In a large bowl, whisk together the brown sugar, peanut butter, and melted butter until smooth. Then whisk in the buttermilk, eggs, and vanilla extract until fully combined.

Step 3: Add the flour, powdered peanut butter, baking powder, baking soda, and salt to the wet ingredients. Fold gently with a rubber spatula until just combined—be careful not to overmix.

Step 4: Stir in the peanut butter chips gently to distribute evenly throughout the batter.

Step 5: Divide the batter evenly among the prepared muffin slots. Top each muffin with additional peanut butter chips and a sprinkle of raw sugar if desired.

Step 6: Bake in the preheated oven for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out mostly clean.

Step 7: Allow the muffins to cool slightly in the tin, then remove and enjoy warm or at room temperature.

Tips & Variations

Use creamy peanut butter for the best texture; natural peanut butter with oil separation can affect the muffin’s consistency.

For extra peanut butter flavor, sprinkle chopped peanuts on top before baking.

If you prefer less sweetness, reduce the brown sugar by 2 tablespoons.

Try adding a handful of chocolate chips for a peanut butter-chocolate twist.

Make sure all your wet ingredients are at room temperature to ensure even mixing and a tender crumb.

FAQs

Can I use natural peanut butter instead of creamy?

It’s best to use creamy peanut butter as natural varieties with separated oil can alter the texture and moisture of the muffins.

Do I need to use powdered peanut butter?

Powdered peanut butter adds extra peanut flavor without extra fat, but you can omit it if unavailable. The muffins will still be delicious, just slightly less intense in peanut butter taste.