These Peanut Butter Oatmeal Muffins are perfectly tall and fluffy muffins with the best texture! They are full of hearty oats and peanut butter flavour in every bite. They are great for breakfast, dessert, or an on-the-go snack.
The creamy peanut butter mixed with hints of cinnamon make for the perfect flavour in these muffins. I am the biggest peanut butter fan and am obsessed!
These muffins aren't on the sweet side, so they're perfect for breakfast or a snack.
I love the crunchy top that these muffins have too. Before baking, they're sprinkled with a bit of white sugar. It caramelizes as it bakes and is sooo yummy.
Step by step instructions
Here is how to make and bake these Peanut Butter Oatmeal Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Stir together and set aside.
Step 3 – Mix oil and sugar. In a large bowl add the oil and brown sugar. Whisk for 2-3 minutes.
Step 4 - Add in peanut butter. Whisk in the peanut butter until smooth.
Step 5 - Add eggs and vanilla. Whisk in the eggs and vanilla for another 1-2 minutes until well combined.
Step 6 - Add sour cream and milk. Whisk in the sour cream and milk, scraping the sides of the bowl when needed.
Step 7 - Mix dry ingredients. Combine the wet and dry ingredients until a soft muffin batter forms. Do not over-mix!
Step 8 - Scoop into liners. Evenly divide the batter between the liners, filling them all the way to the top. Sprinkle a dash of white sugar on top (optional).
Step 9 - Bake. The muffins will bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy.
FAQ
How do I store these muffins?
These muffins stay good on the counter for 2 days, and in the refrigerator in an airtight container for up to 1 week.
Can I freeze these muffins?
Yes. Once baked and brought back to room temperature, place in a freezer-safe Ziplock bag. Freeze for up to 2 months. When ready to eat, allow to thaw on the counter.
Can I use quick oats?
I have not tried this recipe with quick oats so I can't say. Quick oats are smaller and absorb differently. You can use large flake or rolled oats.
Can I use crunchy peanut butter?
Yes. Crunchy and smooth peanut butter both work. Do not use natural peanut butter, it is to runny.
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Peanut Butter Oatmeal Muffins
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups light brown sugar or dark brown
- 1/2 cup oil
- 1 cup smooth peanut butter or crunchy
- 1 tsp vanilla
- 2 large eggs room temperature
- 3/4 cup sour cream room temperature
- 1/4 cup milk room temperature
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners. Set aside.
- In a large bowl, add the flour, baking soda, baking powder, oats, cinnamon, and salt. Stir to combine and set aside.1 1/3 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In another large bowl, add the oil and brown sugar. Whisk for 2 minutes until smooth.3/4 cups light brown sugar, 1/2 cup oil
- Add in the peanut butter and whisk for another minute until well incorporated, scraping the bowl as necessary.1 cup smooth peanut butter
- Add the eggs and vanilla. Continue whisking for another minute.1 tsp vanilla, 2 large eggs
- Mix in the milk and sour cream, scraping the bowl when needed.3/4 cup sour cream, 1/4 cup milk
- Add the dry ingredients in and gently stir with a spatula until a soft muffin batter forms. Do not over-mix. As soon as there are no more dry streaks, stop mixing.
- Scoop evenly between the liners, the muffin tins should be full. Sprinkle white sugar on top (this adds a crunchy muffin top, but it's optional).
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Mine took 23 minutes exactly.
- These muffins are delicious! Allow to cool and enjoy.
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