Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well. Gather all your ingredients so everything is ready to go.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, stir the melted butter and honey together until smooth. Then, add the eggs one at a time, whisking well after each addition until the mixture is glossy and slightly thickened.
Fold the peanut butter into the wet mixture, mixing gently until fully incorporated. The batter will become thick and slightly sticky, with a rich peanut aroma filling the air.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; a few lumps are fine and help keep the muffins tender.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle a tiny pinch of sea salt or chopped peanuts on top for extra flavor and texture.
Bake in the oven for 20–25 minutes, or until the tops turn golden brown and a toothpick inserted in the center comes out with moist crumbs. The muffins will smell warm and nutty as they bake.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, which helps develop a slight crisp on the edges.
Once cooled, serve these muffins warm or at room temperature. They taste best within a couple of days but can be stored in an airtight container or frozen for longer enjoyment.
