By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 12
212 cal · 50 min
Peanut Butter Muffins
Recipe GLPRca10de1e10d2dd
Golden, tender muffins made with chunky peanut butter, cornmeal, and a touch of honey. These simple, wholesome treats are perfect for breakfast or a light snack. With a hearty texture and rich peanut flavor, they're sure to become a favorite.
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Ingredients
3/4 cup chunky peanut butter
1/2 tablespoon honey
2 large eggs
1 cup skim milk
1 1/2 cups all-purpose flour
1/2 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Directions
Preheat your oven to 375°F. Prepare a standard 12-cup muffin tin by lining each cup with a paper baking cup or lightly greasing the bottom with butter.
In a large mixing bowl, combine the chunky peanut butter and honey. Mix them together until the honey is evenly distributed throughout the peanut butter.
Add the eggs one at a time to the peanut butter mixture, beating well after each addition to ensure they are fully incorporated.
Pour in the skim milk and stir until the mixture is smooth and combined.
In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Gently fold this dry mixture into the wet ingredients, stirring just until the ingredients are moistened. Do not overmix; some small lumps are okay and will result in more tender muffins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and carefully turn them out onto a wire cooling rack. Allow them to cool for at least 10 minutes before serving.
Comments
Peanut butter muffins hit the Carolina comfort-food mark well: peanuts are a regional staple, and every ingredient is a shelf staple at any of the six major chains in Charlotte with zero special trips. At roughly $0.85–$1.10 per muffin (peanut butter and eggs dominate the cost), this is solidly economical for a grab-and-go breakfast. The stated 50 minutes is honest if you assume 15 minutes mixing and portioning, though home bakers often underestimate cooling time. These reheat beautifully in a microwave or toaster oven for 3–4 days, making them a genuine weeknight win for families who want breakfast sorted in advance.
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