How to Make the Perfect Peanut Butter Mug Cake
American · Easy · 5 min · 1 servings
This rich peanut butter mug cake is whipped up in a single mug and cooked to perfection in the microwave in just about 2 minutes. Creamy peanut butter gives it a dense, satisfying texture with a nutty flavor throughout.
Why this recipe works
This Peanut Butter Mug Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 5 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 400 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 tbsp creamy peanut butter
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp whole milk
- 0.25 tsp baking powder
- 1 tbsp chocolate chips
Step by step instructions
Step 1: Mix the Batter
Add peanut butter, flour, sugar, milk, and baking powder to a large microwave-safe mug and stir until a smooth and uniform batter forms.
Step 2: Add Chocolate Chips
Fold the chocolate chips into the batter, reserving a few to press onto the top before cooking.
Step 3: Microwave the Cake
Place the mug in the microwave and cook on high for 75 to 90 seconds until the surface is set and the cake has risen slightly.
Step 4: Cool and Serve
Allow the mug cake to rest for 30 seconds before eating, as the inside will continue to cook from the residual heat.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- creamy peanut butter → almond butter or sunflower seed butter for a nut-free version
- chocolate chips → peanut butter chips or chopped peanuts
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using natural peanut butter with separated oil can make the batter greasy and uneven
- Skipping the resting time leads to a gummy center that has not finished cooking
Nutrition facts
Per serving: 400 calories, 12g protein, 42g carbs, 22g fat, 2g fiber.
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