Preheat your oven to 180°C (350°F). Lightly grease the muffin tin or line it with paper liners to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt. This creates a uniform dry base for the batter.
In a separate bowl, combine the peanut butter, eggs, milk, and honey. Mix until smooth, with a creamy, slightly thick texture and a fragrant peanut aroma.
Pour the wet mixture into the dry ingredients, then gently fold together with a spoon or whisk until just combined. The batter should be thick but moist, with a few streaks of flour remaining.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Use an ice cream scoop for even portions, and you'll see the batter settle smoothly into each cup.
Bake in the preheated oven for 20-22 minutes. The muffins will rise slightly, turn golden on top, and emit a warm, nutty aroma. Insert a toothpick into the center — it should come out clean when done.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This helps them set and makes removal easier.
Transfer the muffins to a cooling rack and let them cool completely. The tops will be slightly crackled and the aroma of roasted peanuts will fill the air.
Serve the muffins warm or at room temperature. They are perfect on their own or with a smear of butter or jam for extra indulgence.