Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until well combined. This creates an even dry mixture that will help your muffins rise evenly.
In a separate bowl, crack in the eggs and whisk until the yolks and whites are fully blended. This adds moisture and helps create a tender crumb.
Add honey or maple syrup, melted butter, and peanut butter to the eggs, whisking until smooth and creamy. You’ll notice the mixture becoming slightly glossy and well blended.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spoon or spatula until just combined; avoid overmixing to keep the muffins light and airy.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. The batter should be thick but scoopable, with a slightly sticky texture.
Bake the muffins in the preheated oven for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The kitchen will fill with a warm, nutty aroma as they bake.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them onto a cooling rack to cool completely or enjoy slightly warm.
Enjoy these moist, tender muffins as a cozy breakfast or snack, perhaps with a glass of milk or a dollop of extra peanut butter on top.