Preheat your oven to 180°C (350°F) and prepare your muffin tin by greasing it or lining with paper liners.
In a large bowl, combine the peanut butter and sugar, then whisk or stir until the mixture is smooth and fragrant, about 1-2 minutes.
Add the eggs one at a time, whisking well after each addition. The batter should become glossy and slightly thickened.
Stir in the yogurt until everything is evenly combined, creating a creamy, sticky batter.
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, just until combined. The batter will be thick but moist.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. For an extra gooey touch, add a small dollop of peanut butter on top of each.
Bake in the preheated oven for 20 to 25 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. The tops will be slightly cracked and fragrant.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool slightly further.
Enjoy these warm or at room temperature, perhaps with a glass of milk or your favorite hot beverage. The aroma of roasted peanuts will fill your kitchen and bring back cozy memories.