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My son LOVED these!! This recipe makes roughly two dozen mini muffins. Love it! So easy and delicious.
Kendra
Temperature Controlled Apartment vs. Freshly Baked Muffins?
No contest. And I’m happy to report that fluffy, nutty, honey muffins just came out of my oven. Which has an actual fire inside it. Be impressed.
Bonus: I’m pretty sure about one third of me melted during this entire baking/photographing process so I think that means I’m good for another 6 muffins.
Ok, wait, stop.
I need to tell you a little story about why I have this amazing table.
I am a dork about finding old, textured, worn pieces to use as backdrops for my food photos.
Bjork would not let me take my old wooden board on the plane (and yes I seriously considered it for about 2 minutes) so here I am in the Philippines shopping for a piece of old wood that is not going to bring a termite infestation into our apartment.
At the market this weekend, I saw that table. Scratched, graffitied, at least 6,000 years old and so wonderful. It was piled high with colorful cloths and it was clearly not for sale.
I went over and asked the man if I could please buy this table. Wait, ma’am, he said. He ran around the corner and came back carrying a brand new, completely polished and totally spotless table. After several minutes of confusing translation between father, son, and ridiculous American girl explaining that yes, I actually wanted the OLD one, they agreed to let me buy it.
And now I can’t wait to set up my food photos on it. End of story.
Now please go make peanut butter and honey muffins and cover them with melted butter.
{Vegan} Peanut Butter & Honey Muffins
- Total Time: 27 minutes
- Yield: 6 1x
Description
These peanut butter and honey muffins are easy to make and so delicious for breakfast or a snack. Fluffy, light, and perfect peanut butter honey flavor!
Ingredients
- 1 cup flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 3 tablespoons peanut butter (crunchy or smooth)
- 2 tablespoons oil
- 3 tablespoons honey (agave nectar if vegan)
- 3/4 cup milk (almond, soy, etc. if vegan)
Instructions
- Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
- Add the peanut butter and oil and mix with a fork until crumbs form.
- Add the milk and honey and mix until just combined. Do not beat.
- Pour into muffin tins (about 3/4 full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.
Notes
I don’t have temperature controls on my oven (eek!) so I am guessing about the exact temperature. It was medium-hot. 🙂 Muffins are easy – just keep an eye on them.
This recipe makes 6 muffins.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Snack
- Cuisine: American
Keywords: peanut butter muffins, honey muffins, peanut butter and honey muffins
Hey
What is the consistency of the batter look like?
Thank you
Made them and they were good! I am not vegan but they worked with what was in the pantry and produced beautiful tasty and actually very filling muffins! Now we like our sweets around here, so I whipped up a quick peanut butter frosting and put a small dollop on each muffin, served them with iced coffee for breakfast and it was clean plates all around, thank you!I have a gas oven and mine took 15 min at 350. 😋
My muffins were golden brown on the outside but a little doughy in the inside idk what happened 🙁 . But flavor was good
The muffin did not turn out very well for me…The cooking was fine but the sweetness was almost negligible
Did you use all purpose flour?
Yep!
Hi! Do you think brown sugar instead of honey would work here? Thanks!
We haven’t tried that sub yet, but it’s worth a shot. Let us know how this goes for you!
Hi can I replace the flour with coconut flour?
This is a great base recipe. I added 4oz of lowfat vanilla yogurt with just a bit of unsweetened vanilla almond milk, almond extract, and sprinkled a pinch of coconut sugar on each muffin with a small apple slice. I used 2 tablespoons of butter instead of oil. I searched a while for a healthy muffin recipe that I thought would work. Thanks 🙂
So glad you enjoyed the muffins, Angelica!
I’ve tried two of your recipes. So disappointed. I wasted my beautiful honey on this recipe. The first recipe (I can’t remember which one) didn’t work either. Won’t be trying your recipes again. I’ve wasted too many ingredients. I love baking and have never had such disasters.
So sorry to hear this, Lia. 😕 Thanks for sharing this feedback with us!
These were delicious with a glaze of honey and butter on top while warm! I do have to say that the amount of peanut butter that is called for isn’t enough to give a strong flavor of peanut butter. I could taste honey mostly when I bit into the muffin. It kind of tricks you too because the smell of peanut butter is VERY strong when it comes out of the oven. Probably just needs to have more peanut butter, overall a great muffin with a beautiful color!
Glad you enjoyed the muffins, Alexis!
I have a question, if I were to use soy milk but use honey still, would that mess up the recipe?
We haven’t tried that substitution yet, but it’s worth a shot. Let us know how this goes for you!
Thanks for sharing. I put a teaspoon of jelly in two, just to see how they would come out, and it was a great addition.
AMAZING recipe!!
I do have a question though; I would like to substitute buttermilk for oil and I was wondering if it would affect the cupcake, for instance the texture/structure?
Also would additional baking soda/powder be needed?
Thank you, in advance, for responding to my questions.
AMAZING recipe!!
I do have a question though; I would like to substitute buttermilk for oil and I was wondering if it would affect the cupcake, for instance the texture/structure?
Thank you, in advance, for responding to my question.
I baked these bad boys right up and in fact this is the third time I’ve used this recipe.
These simple honey muffin recipe is a great share.
This is your day everyone and I hope it’s the best one ever.
🍯