Soft and fluffy, these Peanut Butter Chocolate Chip Muffins are delicious warm from the oven with their melty chocolate chips and crispy edges.
Peanut butter and chocolate are a tasty combination in any baking recipe whether it's Peanut Butter Blossom Cookies, or Oatmeal Chocolate Chip Peanut Butter Bars, the two flavours are made for each other. I hope you will enjoy these Peanut Butter Chocolate Chip Muffins as much as we do!
Let's get to making this recipe! Below you will find ingredients, step-by-step photos and tips to make this a great recipe.
WHY YOU WILL LOVE THIS RECIPE
- an easy recipe with basic ingredients
- no fancy equipment needed and can be mixed by hand
- a tested recipe with great results!
INGREDIENTS & SUBSTITUTIONS
- Butter and egg should both be at room temperature.
- Smooth or crunchy peanut butter can be used, however all-natural peanut butter is not recommended in this recipe
- I use regular-sized chocolate chips. You could also use the mini chocolate chips or peanut butter flavoured chips for extra peanut butter flavour.
- you could sprinkle some granulated sugar or coarse sugar on the muffin tops before baking for additional sweetness and crunch with every bite.
- Note: I like to make these muffins without vanilla extract which I rarely exclude from baking recipes. You may optionally add in 1 tsp. vanilla. This is a muffin and not a cupcake. The sweetness of the sugars and peanut butter is enough for me but you may want to enhance the flavours more by using vanilla.
INSTRUCTIONS
Start by preheating the oven to 350F and greasing a regular-sized muffin tin.
- I like to make this recipe by hand, using a wooden spoon. Alternatively, you can use a stand mixer or hand mixer.
- The peanut butter, both sugars, and egg are creamed together at the same time in a large mixing bowl. It does take a bit of elbow grease to do it by hand, but it's pretty quick and easy.
- Next, you combine the flour, baking powder and soda and add it to the batter alternately with the milk, mixing just until combined after each addition. (I usually do three to four - back and forth between the milk and the flour mixture).
- Add in the chocolate chips and your batter is ready to go into the greased muffin tin.
- Bake for 20-25 minutes in a 375F oven, watching carefully to not over bake as that will dry out the muffins.
FAQ's and Expert Tips
Natural peanut butter is not recommended in this recipe. The texture would be completely different.
In this particular recipe, you can substitute half of the all-purpose flour with oatmeal.
As in most baking recipes, unless directed, do not over mix the batter as this can cause it to be excessively dry when baked.
Baking the muffins for too long can also result in dryness. Test the muffins with a cake tester and remove from the oven as soon as they are done.
STORAGE & FREEZING INSTRUCTIONS
Muffins can be stored in an airtight container on the counter for up to two days and in the refrigerator for three days.
Freeze muffins for up to one month by placing in an airtight container in the freezer. Thaw at room temperature before eating.
Variations
This is a recipe where you can pretty much add in any type of chocolate chip and have a great result. Butterscotch chips, milk chocolate or dark chocolate chips and chocolate chunks would all be delicious in this recipe.
YOU MIGHT ALSO ENJOY THESE RECIPES!
Peanut Butter Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12
Description
Moist, soft and fluffy describes this easy and delicious muffin. A slight crunch on the outside with a delicate crumb on the inside.
Ingredients
⅓ cup butter, softened at room temperature
¼ cup brown sugar
¼ cup granulated sugar
1 cup peanut butter (smooth or crunchy)
1 egg
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 cup milk
½ cup chocolate chips
1 tsp. vanilla (optional)
Instructions
- In a large mixing bowl, by hand using a wooden spoon (or with hand mixer or stand mixer fitted with paddle attachment ), beat together butter, peanut butter, granulated sugar, brown sugar and egg. (If using vanilla, add it in as well)
- In a small mixing bowl, combine all-purpose flour, baking powder and baking soda.
- Add the flour mixture to the batter, alternating back and forth with the milk in three additions. Mix just until blended being careful not to over mix.
- Fold in chocolate chips.
- Divide evenly in 12 greased or paper-lined regular muffin tins.
- Bake in 375F oven for 20-25 minutes until cake tester inserted in centre comes out clean.
- Let cool for one minute then transfer to wire rack to cool.
Notes
Storage:
Muffins can be stored in airtight container for up to two days or three days in the refrigerator.
Freezing Instructions:
Muffins should be place in an airtight container for up to one month in the freezer. Thaw at room temperature before eating.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 344
- Sugar: 16.9 g
- Sodium: 214.8 mg
- Fat: 19.4 g
- Saturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 36.8 g
- Fiber: 2.3 g
- Protein: 8.9 g
- Cholesterol: 29.5 mg
Keywords: Muffins, Breakfast, Peanut Butter