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Close up image of Peanut Butter Chocolate Chip Muffins on wire rack.

Peanut Butter Chocolate Chip Muffins


Moist, soft and fluffy describes this easy and delicious muffin. A slight crunch on the outside with a delicate crumb on the inside.


1/3 cup butter, softened at room temperature

1/4 cup brown sugar

1/4 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

1/2 cup chocolate chips

1 tsp. vanilla (optional)


  1. 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)
  2. In a small mixing bowl, combine all-purpose flour, baking powder and baking soda.
  3. 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.
  4. Fold in chocolate chips.
  5. Divide evenly in 12 greased or paper-lined regular muffin tins.
  6. Bake in 375F oven for 20-25 minutes until cake tester inserted in centre comes out clean.
  7. Let cool for one minute then transfer to wire rack to cool.




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


  • 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