Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the creamy peanut butter and honey, then whisk until smooth and fragrant—this mixture should be glossy and slightly thick.
Add the beaten eggs to the peanut butter mixture and whisk again until well incorporated, creating a creamy, slightly airy batter.
In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, mixing just until combined—be careful not to overmix, as this keeps the muffins tender.
Pour in the milk and gently stir until the batter is thick but pourable, with no streaks of dry flour remaining—this helps keep the muffins moist and soft.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake the muffins in the preheated oven for 15-18 minutes, until the tops turn golden and crack slightly—your kitchen will fill with a warm, nutty aroma.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes—this helps them set and makes handling easier.
Transfer the muffins to a wire rack and allow them to cool slightly further, or serve warm for the best melting butter experience.
Enjoy your warm, fragrant peanut butter muffins—perfect with a dab of extra honey or butter if desired.