Preheat your oven to 180°C (350°F). Lightly grease or line a muffin tin with paper liners to prevent sticking.
In a large mixing bowl, combine the peanut butter and honey, stirring until smooth and creamy. The mixture should be fragrant and slightly glossy.
Add the eggs one at a time, whisking well after each addition until the batter is uniform and slightly fluffy.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt to ensure even distribution of leavening.
Gradually fold the dry ingredients into the wet mixture using a spatula or whisk, mixing just until combined. The batter will be thick but moist, with no streaks of flour.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. You should have enough for 12 muffins.
Bake in the preheated oven for 20 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. The muffins will smell nutty and sweet 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 cooling rack to cool completely or enjoy warm.
Serve the muffins warm or at room temperature, perhaps with a smear of butter or a drizzle of honey for extra richness. They’re perfect for breakfast, snack time, or whenever you need a comforting treat.