Total Time
42mins
Prep 20 mins
Cook 22 mins

These are good for breakfast or as an after-school snack.

Ingredients Nutrition

Directions

  1. Prepare 12 muffin cups with nonstick cooking spray.
  2. In a large mixing bowl, using an electric mixer, beat the peanut butter and brown sugar together until blended.
  3. Beat in the eggs, one at a time; beat well after each addition.
  4. Beat in the vanilla extract.
  5. In another large mixing bowl, add the flour, baking soda, and salt; stir to combine.
  6. Add the dry ingredients alternately with the buttermilk into the peanut butter mixture, beginning and ending with the dry ingredients; stir just until blended after each addition (do not over mix).
  7. Pour the batter evenly into the muffin cups.
  8. Sprinkle each muffin with 1 heaping teaspoon of chopped peanuts.
  9. Bake at 400 degrees for 20-22 minutes or until a pick comes out clean.
  10. Cool on a wire rack before removing from the pan.
Most Helpful

3 5

I got 18 muffins out of the batter, filling the cups 2/3 full. My muffins were a bit dry, but very tasty with butter and strawberry jam on them.

2 5

In our family opinion it needs more sugar to add sweetness and enhance the flavour.

4 5

These were better than my usual peanut butter muffin recipe - much moister. I used chunky peanut butter and left out the chopped peanuts - and of course added about a cup of chocolate mini-chips. They were great warm from the oven...