Peanut Butter Muffins with Peanut Butter Streusel

This past weekend I was browsing my Better Homes and Gardens New Cookbook in hopes of finding a sweet treat to make.  A recipe for a peanut butter cake jumped out at me so I decided to give it a try. However, I didn’t want to make a huge 9×13 cake for only two people so I reduced the size of the recipe and made muffins instead.

Peanut Butter Muffins with Peanut Butter Chocolate Streusel from

You could consider this a cupcake recipe as the original recipe is for a sheet cake but with a streusel topping, I felt that these were more along the lines of a muffin rather than a cupcake.  If you like peanut butter, you will love these muffins. You can definitely taste the peanut butter in these little gems. I kind of wish I made more than 6 of these but at the same time, I’m happy I didn’t. They are so good that they are hard to resist. I hope you enjoy this recipe!

Peanut Butter Muffins 2 wmPeanut Butter Muffins with Peanut Butter Chocolate Streusel

Recipe: Peanut Butter Muffins with Peanut Butter Chocolate Streusel
Prep time
Cook time
Total time
Adapted from Better Homes and Gardens New Cookbook
Serves: 6 muffins
  • ¼ C all-purpose flour
  • ¼ C brown sugar
  • 2 tbsp peanut butter
  • 1½ tbsp butter, cubed
  • 2 tbsp chopped semi sweet chocolate chips
  • 1 C all-purpose flour
  • ½ C packed brown sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ C milk
  • ¼ C peanut butter
  • 1 egg
  • 2 tbsp butter, softened
  1. Line a cupcake pan with 6 cupcake liners
  2. To make the batter: In the bowl of a stand up mixer, stir together 1 C all-purpose flour, ½ C brown sugar, the baking powder, baking soda and salt. Add the milk, ¼ C peanut butter, egg and 2 tbsp butter. Beat on low for 1 minute and then beat on speed 4 for 2-3 minutes or until smooth.
  3. To make the topping: In a mixing bowl, combine ¼ C all-purpose flour and ¼ C brown sugar. Cut in the peanut butter and 1½ tbsp butter until the mixture resembles crumbs. Stir in the chopped chocolate chips.
  4. Pour the batter into the cupcake pan and sprinkle with the topping.
  5. Bake at 375 for 15-20 minutes or until a toothpick inserted into one of the muffins comes out clean.
  6. Cool on a wire rack before serving.
Nutrition Information
Serving size: 1 muffin

More fabulous muffin recipes that you may enjoy:

Butterscotch Pumpkin Muffins



Nutella Banana Mini Muffins

nutella banana muffins2wm




  1. says

    These look delicious Julie! I just made some muffins too but these sound like they’re tasty! Will have to try.

  2. says

    These look and sound incredible! I give you some serious props for not just making the whole 9×13 cake – I would have! LOL! Seriously though, I’m pinning this to make soon! Looks amazing!

    Jen @ Yummy. Healthy. Easy.
    P.S. – your blog is awesome and I’m following you now!! :)


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