Every time I make a batch of these peanut butter chocolate chip muffins, I can’t get enough of them! The aroma of peanut butter and chocolate wafting through my kitchen as these beauties bake is pure bliss.
Plus, the combination of the moist muffin, gooey chocolate chips, and rich peanut butter is to die for.
These muffins are dangerous, and I can never stop at just one.
But hey, peanut butter has protein so they’re basically health food, right? I know what I’ll be having for breakfast all week.
Why You’ll Love These Peanut Butter Chocolate Chip Muffins
Irresistible Flavor: The classic combination of rich peanut butter and decadent chocolate chips creates an irresistible flavor.
Crowd-Pleaser: These muffins are sure to be a hit with family and friends of all ages.
Bakery-Worthy Treat: With their fluffy texture, these homemade muffins rival those from your favorite bakery.
Easy to Customize: This recipe serves as a fantastic base for experimentation. Add chopped nuts or sprinkle sea salt on top.
Ingredients
- Creamy Peanut Butter: The star of the show! It infuses every bite with nutty flavor.
- All-Purpose Flour: The foundation of the muffin, providing structure and tender crumb.
- Baking Powder: The leavening powerhouse helps the muffins rise sky-high.
- Salt: Don’t skip it! Salt enhances the peanut butter flavor and balances the sweetness.
- Granulated Sugar and Light Brown Sugar: They’re a dynamic duo of sweetness.
- Large Eggs: For binding, richness, and a fluffy texture. Farm fresh is best!
- Buttermilk: The secret ingredient for ultra-tender muffins.
- Vegetable Oil: It keeps the muffins moist for days.
- Vanilla Extract: It rounds out the flavor with sweet, fragrant notes. Use pure extract for the best taste.
- Semisweet or Milk Chocolate Chips: You get decadent pools of chocolate in every bite!
How to Make Peanut Butter Chocolate Chip Muffins
Making these muffins couldn’t be easier.
1. Prep the oven and pan. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Beat the wet ingredients. In a large bowl, beat the peanut butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the buttermilk, oil, and vanilla extract until smooth.
4. Combine the wet and dry. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Fold in the chocolate chips. The batter will be thick.
5. Fill the muffin cups. Divide the batter evenly between the prepared muffin cups, filling each one almost to the top.
6. Bake in stages. Bake for 7 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F, and continue baking for an additional 12-14 minutes, until a toothpick inserted into the center comes out clean.
7. Cool Muffins. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Peanut Butter Chocolate Chip Muffins
These easy tips will give you bakery-style muffins at home.
- Room temperature is key. Ensure all refrigerated ingredients are at room temperature before mixing for better incorporation.
- Ditch the natural stuff. Use creamy peanut butter for the best texture and flavor in the muffins. Avoid natural peanut butter, as it’ll separate.
- Don’t overmix! The muffin batter will be quite thick, which helps create tall muffin tops. Avoid overmixing.
- Fill them to the brim. Fill the muffin cups almost to the top to get nice domed tops on your muffins.
- Experiment and have fun. Try different-sized muffins, like mini or jumbo, and adjust bake times accordingly. You can also use different types of chocolate chips.
- Throw in some mix-ins. Customize the muffins with mix-ins like chopped peanuts, peanut butter chips, banana slices, or a swirl of jam.
How to Store
Follow these tips to store your muffins and enjoy them all week.
To Store: Store leftover muffins in an air-tight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
To Freeze: Wrap muffins tightly in plastic wrap or foil and store in an air-tight freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat muffins in the microwave for 10-15 seconds to warm them up and make the chocolate chips melty again. You can also reheat in a 300°F oven for 5-10 minutes.
Peanut Butter Chocolate Chip Muffins
12
servings10
minutes20
minutes524
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Ingredients
2 cups all-purpose flour (250g)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups creamy peanut butter (310g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar, packed (100g)
2 large eggs
1 cup buttermilk (236ml)
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups semisweet or milk chocolate chips (340g)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the peanut butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the buttermilk, oil, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Fold in the chocolate chips. The batter will be thick.
- Divide the batter evenly between the prepared muffin cups, filling each one almost to the top.
- Bake for 7 minutes at 425°F, then keeping the muffins in the oven, reduce the oven temperature to 350°F, and continue baking for an additional 12-14 minutes, until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a bakery-style domed top, let the batter rest for 15 minutes before scooping into the muffin pan. The rest allows the starch molecules in the flour to absorb the liquid and swell.
- Fill muffin cups almost to the top for tall, domed muffins.
- Use a combination of peanut butter, oil, and buttermilk for the most moist, tender muffins.
- Milk chocolate chips pair especially well with the peanut butter flavor.
