Peanut Butter M&M Muffins

5 from 1 vote

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!

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Author Melissa Williams

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.
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.)
Store leftovers at room temperature in an airtight container for up to 5 days.

Nutrition