To get into the spirit of fall, whip up a batch of peanut butter apple muffins, and let the delicious aromas fill your house and your senses. They are a savior for those busy days when you need a delicious pick-me-up
From packed lunches to on-the-go breakfasts, these muffins will never fail you. Added bonus – they’re easy to make. And they truly are what muffin dreams are made of!
Tender, moist, bursting with fresh apples, and with the perfect amount of sweetness. Flavored with smooth peanut buttery-ness in the batter, in the amazingly crunchy streusel, and in the drizzle.
How to make peanut butter apple muffins?
Snacking on apple slices with peanut butter has been a go-to snack of mine for years. From my childhood days to now enjoying it with my kids, it always hits the mark.
In fact, a dollop of good peanut butter can elevate anything! Sandwiches, smoothies, salad dressings, wraps, and, of course, my baked goodies. So, this peanut butter muffin recipe is one of my kitchen experiments –combining as many of my favorite flavors in the easiest way possible.
Start with the streusel
- Mix the rolled oats with coconut oil, coconut sugar, peanut butter, and cinnamon. Once the mixture feels crumbly, place it aside.
Next, make the muffin batter
- Combine vinegar with coconut milk and leave it for 5 minutes.
- Meanwhile, sift whole wheat flour with cinnamon, salt, baking powder, baking soda, and add in coconut sugar.
- Separately, whisk the milk-vinegar mixture with coconut oil, peanut butter, and vanilla extract.
- Pouring the wet ingredients over the dry, mix well. Then softly fold in the peeled and diced apple chunks (lots and lots of them!)
Last, bake the super-easy muffins
- Spoon the batter into a greased (or lined) muffin tray. I had some left-over batter, so that went into two additional ramekins.
- Fill each cup only three-quarters of the way and then top with the streusel.
- Bake for about 25 minutes until a skewer inserted in the center comes out clean or with a few moist crumbs. (There should be no wet batter.)
- Cool in the pan for 5 minutes, and then turn them out on a rack.
Muffin topping idea
- Mix peanut butter with maple syrup (or honey ) and then add warm water a tablespoon at a time till you have a consistency thick enough to pour.
- Drizzle on top and then serve.
Are these muffins healthy?
These peanut butter apple muffins are already healthy for a lot of reasons. One, they use whole wheat flour, which is packed with fiber and proteins. Two, it is free of processed and refined sugar. Three, the streusel has oats.
And four, I used organic peanut butter from a local business. These are the healthier versions as they don’t have any preservatives or additives. I highly recommend finding one near you, or better yet, making the peanut butter at home, if you can.
More muffin recipe questions readers ask
Is the peanut butter topping necessary?
No, the peanut butter drizzle is completely optional, but a very fun element of the recipe. As it settles in, it almost takes on a caramel-like taste, which is absolutely smashing with the apple bits.
Are the peanut butter apple muffins vegan?
Yes, they are; just remember to use maple syrup in the peanut butter drizzle (if, in case, you are opting for it).
Can you add eggs to the peanut butter muffin recipe?
A hundred percent, yes! If you do add one egg, please reduce the amount of coconut milk by 1/4th cup.
What other ingredients can you use in peanut butter apple muffins?
Peanut butter: I used smooth peanut butter, but crunchy peanut butter would be excellent here to lend texture. You can even add walnuts or peanuts to the batter to give it more character.
Flour: Sub all-purpose flour for whole wheat flour, or use half-and-half of both. The choice is yours. For those who switch to all-purpose, please adjust the quantity of liquid ingredients because it absorbs more than whole wheat.
I’ve made muffins with a blend of whole wheat and all-purpose before. But I’ve never tried gluten-free peanut butter apple muffins. If you do, say hello in the comments and share how it went.
Sugar: Coconut sugar is my preference, but you can use what you have in the pantry – regular white sugar, cane sugar, or raw sugar.
Oil: Don’t have coconut oil? Melted butter works like a charm, or any oil with a neutral taste.
Milk: I tend to opt for non-dairy milk, but you can pander to your taste. Pick any milk you prefer.
Oats: Regular instant oats can very much be added to these muffins if you can’t find rolled oats.
Vinegar: Both white vinegar and apple cider are great options for this muffin recipe.
Why should you try the peanut butter muffins? They are:
To die for
Filled with juicy apples
Super quick, moist muffins
Vegan, healthy, and so hearty
Looking for easy, healthy muffin recipes?
Recipes that use peanut butter:
Peanut Butter Apple Muffins
- 2 1/4 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 3/4 cup Coconut sugar You can use regular white sugar, cane sugar, or raw sugar
- 1/3 cup Coconut oil You can use any neutral tasting oil you prefer or melted butter
- 3 tbsp Peanut butter
- 2 tsp Vanilla extract
- 1 1/4 cup Coconut milk You can use any milk you prefer
- 1.5 tbsp Vinegar White vinegar or apple cider vinegar
- 2 large apples Peeled and diced into small pieces
For the streusel
- 1 tbsp Coconut oil
- 1 tbsp Peanut butter
- 1/4 cup Rolled oats
- 1/4 cup Coconut sugar
- 1/2 tsp cinnamon powder
For the drizzle (optional)
- 1.5 tbsp Peanut butter heaped
- 2-3 tbsp Warm water
- 1 tbsp Maple syrup/Honey
- Preheat oven to 180C. Grease and flour a muffin tray or line it with paper baking cups.
- Combine the oats, coconut oil, peanut butter, sugar, and cinnamon powder in a small bowl with your fingers until you have a crumbly texture. Keep aside.
- Combine coconut milk and vinegar in a small bowl. Keep aside for 5 minutes.
- In a large bowl, mix together wholewheat flour, salt, baking powder, baking soda, cinnamon, and sugar.
- In another bowl, whisk together milk-vinegar mixture, oil, peanut butter, and vanilla.
- Pour over the dry ingredients and mix well. Gently fold in the apples. Spoon the batter into the prepared muffin cups dividing the batter evenly and filling about ¾ full.Divide the streusel topping equally among the muffins.
- Bake for about 20-25 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs, not wet batter.Let cool in the pan for 5 minutes before turning them out on a cooling rack.
- Combine peanut butter and maple syrup in a small bowl. Add water, 1 Tbsp at a time to make a thick pouring consistency. Drizzle with peanut butter and enjoy!