Fluffernutter Muffins
August 17, 2026
Peanut butter muffins filled with marshmallow fluff and finished with a perfectly toasted topping!
Fluffernutter Muffins take the classic peanut butter and marshmallow combination and turn it into a soft, fluff-filled muffin. The peanut butter base isn’t overly sweet, so it pairs perfectly with the creamy marshmallow center and toasted topping.
Flavor Profile
These muffins have a rich peanut butter flavor with plenty of brown sugar sweetness. Sour cream keeps the muffins soft and moist, while the marshmallow center adds a creamy center. Toasting the fluff on top gives it a light caramelized flavor that makes the whole thing taste a little like a fluffernutter sandwich and toasted marshmallow combo.
Why You’ll Love This Recipe
- The peanut butter muffins are soft, moist, and packed with classic fluffernutter flavor.
- The marshmallow filling adds a fun, sweet center.
- The toasted marshmallow topping adds a golden finish.
- These muffins work for breakfast, dessert, or an afternoon treat.
- The recipe uses familiar ingredients and makes 12 generously filled muffins.
The Twist
Instead of baking the marshmallow fluff inside the batter, it is added after the muffins cool. This keeps the filling creamy and safely inside the muffins rather than bubbling out of the pan.
Ingredient Highlights
- Peanut butter: Use regular creamy peanut butter for the smoothest batter and the strongest classic peanut butter flavor.
- Brown sugar: Brown sugar adds sweetness, moisture, and a light caramel flavor to the muffins.
- Sour cream: This keeps the muffins soft and prevents the peanut butter batter from becoming too dry or dense.
- Marshmallow fluff: The fluff is piped into the cooled muffins and spooned onto the center just before torching.
- Milk: Whole milk adds richness, but 2% milk will also work.
Fluffernutter Muffins
Ingredients
Peanut butter muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, melted and slightly cooled
- ¾ cup brown sugar
- ½ cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- ½ cup sour cream
Filling and topping
- 1¼ cups marshmallow fluff, divided
- Kitchen torch
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk the melted butter, brown sugar, peanut butter, eggs, vanilla, milk, and sour cream until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Use a cupcake corer like this one or this one, or small knife to remove a small section from the center of each muffin. Spoon or pipe approximately 1 tablespoon of marshmallow fluff into each opening. Replace a small piece of muffin over the filling, if desired.
- Spoon approximately 2 teaspoons of marshmallow fluff onto the center of each muffin. Immediately toast it with a kitchen torch before the fluff begins to soften and run down the sides.
- Carefully toast the fluff with a kitchen torch until lightly golden.
FAQ
Can I bake the marshmallow fluff inside the muffins?
It is best to fill the muffins after baking. Marshmallow fluff can expand, leak out, or disappear into the batter when baked.
How do I fill the muffins?
Use a cupcake corer or a small knife to remove a section from the center. Pipe or spoon in the marshmallow fluff, then replace a small piece of the muffin if you want to cover the opening.
Do I need a kitchen torch?
A kitchen torch gives you the most control and quickly creates a golden finish. Keep the flame moving so the fluff toasts evenly without burning.
How do I keep the topping from running down the muffins?
Place the fluff directly in the center and torch it immediately. The heat softens the fluff quickly, so have the kitchen torch ready before adding the topping.
How should I store Fluffernutter Muffins?
Store the muffins in a covered container at room temperature for up to two days or in the refrigerator for up to four days. Let refrigerated muffins sit at room temperature briefly before serving for the softest texture.
Sprinkle of Fun
Have these for a weekday breakfast when you want something a little more fun than the usual routine. They’re especially good with coffee or a cold glass of milk.
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