Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners, ready for the batter.
In a large mixing bowl, whisk together the flour, brown sugar, and baking powder until well combined. This creates the dry base for your muffins.
In a separate bowl, mix the peanut butter, milk, egg, and vanilla extract until smooth. Use a whisk to blend until the mixture is slightly frothy and well incorporated.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined—don’t overmix, as this keeps the muffins tender.
Stir in the crushed pretzels to add a crunchy texture throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Gently tap the muffin tin on the counter to settle the batter and remove air bubbles.
Once filled, drizzle a little honey on top of each muffin to add a touch of sweetness and flavor.
Bake in the preheated oven for 18-20 minutes, until the muffins turn a golden brown and a toothpick inserted into the center comes out clean. The sweet aroma of baked peanut butter will fill your kitchen.
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 slightly and set the crumb.
Enjoy these warm or at room temperature—perhaps with an extra drizzle of honey or a smear of peanut butter for an extra indulgence.