Preheat your oven to 180°C (350°F) and prepare a muffin tin with liners or a light coating of butter.
Whisk together the flour, baking powder, and a pinch of salt in a large bowl until evenly combined and airy.
In a separate bowl, stir the peanut butter and honey until smooth, then beat in the eggs one at a time until the mixture is creamy and slightly fluffy.
Pour in the milk and gently fold until the wet ingredients are well incorporated—this helps relax the batter for a tender crumb.
Gradually add the dry mixture into the wet, folding gently with a spatula or spoon just until no streaks remain; avoid overmixing to keep the muffins light.
Using an ice cream scoop or large spoon, evenly divide the batter into the muffin cups, filling each about three-quarters full for a domed top.
Bake in the preheated oven for 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out with moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes—this helps set their shape and makes handling easier.
Transfer the muffins onto a wire cooling rack and allow them to cool slightly for about 10 minutes, until the tops crackle and the aroma is inviting.
Serve warm or at room temperature, perhaps with a smear of extra peanut butter or a drizzle of honey for added indulgence.
