Peanut Butter M&Ms stuffed into muffins – so pretty for spring! A simple recipe for moist peanut butter muffins that are loaded with M&Ms. No mixer required – just a spoon!

three muffins filled with pastel colored M&Ms on a teal plate.

Peanut butter muffins that are filled with Greek yogurt to make them soft and moist, and then filled with pastel M&Ms make a fun springtime treat.

I used peanut butter M&Ms to keep with the theme, but there are many different varieties you could try, or use Cadbury Mini Eggs (and use the rest for these mini egg cookie bars).

These easy muffins come together all in one bowl, using just a wooden spoon. You don’t even need a mixer!

Using a wooden spoon makes me feel official. Like I’m a real baker. It’s always been my favorite spoon. Is that weird?

overhead shot of muffins filled with pastel colored M&Ms on a teal plate.

Peanut Butter Muffin Ingredients

Below is a list of ingredients you’ll need to gather to make these muffins. Scroll all the way down for the full recipe card.

  • Vegetable oil
  • Greek yogurt 
  • Peanut butter
  • Brown sugar
  • White sugar
  • Eggs
  • Vanilla
  • Baking soda
  • Baking powder
  • Milk 
  • All purpose flour
  • M&M’s

Tools found on Amazon to help you

Muffin Pan
Mixing Bowls
Wooden Spoon
Large Cookie Scoop

a muffin filled with colorful M&Ms and surrounded by additional M&Ms on a teal plate.

How to make Peanut Butter Muffins

STEP ONE: First, to a large mixing bowl, add the oil, yogurt, and peanut butter and stir until combined. Then, stir in the white and brown sugars. Add in the eggs, vanilla, baking soda, and baking powder and stir until combined. Finally, add half the flour and half the milk and stir until just combined. Then add the rest of the flour and milk. The batter will be thick.

STEP TWO: Stir in the M&Ms and chopped M&Ms and stir to distribute. Use a cookie scoop to scoop the batter into a muffin tin lined with wrappers, they should be approximately 3/4 full. Press a few additional M&Ms into the tops of the muffins before baking for 15-20 minutes in a 350° preheated oven.

Cool and enjoy!

a pile of peanut butter muffins filled with pastel M&Ms.

Need more muffins? Try these:

Blueberry Muffins
Nutella Swirl Muffins
Chocolate Banana Muffins

Need more ways to bake with M&Ms? Try these:

Double Chocolate M&M Cookies
Brown Sugar M&M Cookies
Chewy Brownie M&M Cookies
Peanut Butter M&M Pudding Cookies

Click here for my entire collection of dessert recipes.

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5 from 1 vote

Peanut Butter M&M Muffins

Servings: 17 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Peanut Butter M&Ms stuffed into muffins – so pretty for spring! A simple recipe for moist peanut butter muffins that are loaded with M&Ms. No mixer required – just a spoon!

Ingredients
 

  • ¼ cup vegetable oil
  • ½ cup Greek yogurt
  • ¾ cup peanut butter
  • ¼ cup packed brown sugar
  • ½ cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup milk + 1 Tablespoon. I used 2%
  • 2 cups all purpose flour
  • ¼ cup M&M’s
  • ¼ cup coarsely chopped Peanut Butter M&M’s plus more for topping

Instructions

  • Preheat oven to 350 degrees and line muffin pans with cupcake wrappers. Set aside.
  • In a large bowl, add the oil, yogurt, and peanut butter and stir with a wooden spoon.
    ¼ cup vegetable oil, ½ cup Greek yogurt, ¾ cup peanut butter
  • Stir in the white and brown sugars.
    ¼ cup packed brown sugar, ½ cup granulated white sugar
  • Add the eggs, vanilla, baking soda, and baking powder and stir until combined.
    2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 2 teaspoons baking powder
  • Add half the flour and half the milk and stir until just combined.
    2 cups all purpose flour, ½ cup milk
  • Add the rest of the flour and milk and stir until the batter just comes together. It will be thick.
  • Stir in the M&M’s and chopped peanut butter M&M’s (or your mix-ins of choice).
    ¼ cup M&M’s, ¼ cup coarsely chopped Peanut Butter M&M’s
  • Scoop the batter into the liners, about 3/4 of the way full.
  • Press 1-2 M&M’s into the tops of the muffins then bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool & enjoy!

Notes

Makes approximately 17 muffins.
Store leftovers at room temperature in an airtight container for up to 5 days.
Use a cookie scoop to easily scoop the batter into the liners.
Switch up the mix-ins to whichever you like (Cadbury Mini Eggs, different flavored M&Ms, chocolate chips, etc.)

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 134mg | Potassium: 168mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Slightly adapted from Crazy for Crust

peanut butter m&m muffins on a teal plate in front of a serving platter of more muffins.


5 from 1 vote (1 rating without comment)

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