Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
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, whisk the eggs, milk, and honey until the mixture is smooth and slightly frothy, about 1-2 minutes.
Stir the peanut butter into the wet mixture until it’s fully incorporated and the batter is creamy, with a slightly sticky texture.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or spoon. Do not overmix; a few lumps are okay. The batter should be thick but scoopable.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Smooth the tops with the back of the spoon for even baking.
Bake in the preheated oven for 15–18 minutes, or until the muffins turn a golden brown and a toothpick inserted into the center comes out clean.
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 or enjoy warm.
Once cooled, serve these moist, fluffy muffins as a comforting snack or breakfast treat. They keep well in an airtight container for up to two days or can be frozen for later enjoyment.