Snickers and Peanut Butter Muffins


Do you drool over peanut butter? Do you love Snickers? then you are going to love these muffins too.

How can the combination of Snickers and Peanut Butter not taste good anyways? The salty taste of peanut butter along with the sweet taste of melted Snickers tastes just yum! I was a teeny bit worried though, that since Snicker bars do contain peanuts, the muffins might have an overwhelming taste of peanut butter. But thankfully, I was wrong.

There's such joy in baking muffins and eating them. Partly because they are so easy and quick to make and the other reason being that you don't have to wait for hours to eat them. Muffins taste best when eaten warm after all.

These Snickers and Peanut Butter muffins have the perfect balance of sweet and salty flavors with a kick of peanut butter, of course. Please feel free to substitute any other chocolate for Snickers if you wish to. Also, the recipe calls for crunchy peanut butter but you can use creamy peanut butter if you would like to.

Recipe Source: How to be a Domestic Goddess by Nigella Lawson

Makes 12 Muffins

250 grams / 8.8 ounces plain flour
85 grams / 3 ounces caster or superfine sugar
1 + 1/2 tablespoons baking powder
pinch of salt
160 grams / 5.6 ounces crunchy peanut butter
60 grams / 2.1 ounces unsalted butter, melted and lukewarm.
1 large egg at room temperature and beaten
175 ml / 6.9 ounces milk at room temperature
200 grams / 7 ounces Snicker bars, chopped

Preheat the oven to 220 degrees C / 430 degrees F. Line a muffin tray with paper liners.

In a large bowl, sieve together flour, baking powder, salt and sugar and mix thoroughly. Add the peanut butter and using either your fingertips or a pastry blender, mix until you have coarse crumbs.

In a separate measuring jug or a bowl, beat in all the wet ingredients until thoroughly combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold in with a rubber spatula until the ingredients are about halfway mixed. Add in the Snicker pieces and mix until just mixed.

Spoon the batter into the paper liners.

Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until a cake tester or a wooden skewer inserted in the muffins comes out with a few crumbs attached to it.

Place the muffin tray on a wire rack to cool for 5 minutes. Remove the muffins from the tray and keep them on the wire rack to cool completely.

Enjoy your freshly baked Snickers and Peanut Butter Muffins with a cup of hot coffee.

Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.

Happy Baking!!!


  1. Where are your cupcake cases from? Love them!



    1. Hi Charlotte,
      I bought these cupcake cases from Cake with Love on Etsy.

  2. These look SO yummy! Love the combo of peanut butter and snickers. Count me in!

  3. Wow these sound so good, thanks for posting this up.



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