Go Back

Peanut Butter Protein Muffins - Soft, Satisfying, and Easy to Make

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup creamy peanut butter (natural or no-stir; see notes in Pitfalls)
  • 2 large eggs
  • 3/4 cup milk (dairy or unsweetened almond/oat milk)
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (quick oats also work)
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Optional add-ins: 1/3 cup mini chocolate chips, chopped peanuts, or blueberries
  • Optional topping: a sprinkle of oats or a few chocolate chips per muffin

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil spray.
  2. Blend the dry ingredients: In a medium bowl, whisk oats, protein powder, baking powder, baking soda, and salt. This prevents clumps and ensures even rise.
  3. Mix the wet ingredients: In a large bowl, whisk peanut butter, eggs, milk, honey (or maple), and vanilla until smooth. If your peanut butter is very thick, microwave it for 15–20 seconds to loosen.
  4. Combine: Add the dry mixture to the wet bowl. Stir gently until just combined. The batter will be thick but scoopable. Fold in any add-ins.
  5. Fill the pan: Divide the batter evenly among the 12 muffin cups. For tidy tops, use a scoop. Add a few oats or chocolate chips on top if you like.
  6. Bake: Bake for 14–18 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake—these dry out quickly if left too long.
  7. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. They firm up as they cool.
  8. Serve: Enjoy warm or at room temperature. For extra peanut flavor, drizzle with a little melted peanut butter.