Moist One-Bowl Peanut Butter Muffins
Servings 12
Calories 285kcal
Ingredients
- 1/2 cup creamy peanut butter
- 1/3 cup vegetable oil
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peanut butter chips or mini chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- In a large bowl, whisk together the peanut butter, oil, and brown sugar until smooth and well combined.
- Add the eggs, buttermilk, and vanilla extract. Whisk until fully incorporated.
- Add the flour, baking powder, baking soda, and salt directly to the same bowl. Gently fold with a spatula until just combined. Do not overmix.
- Fold in peanut butter chips or chocolate chips if using.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Let the filled tin rest for 5 minutes.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For extra moisture, brush the tops lightly with melted butter right out of the oven.