• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Pastries
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Breakfast / Muffins / Peanut Butter Muffins

    Peanut Butter Muffins

    April 20, 2020 By Sam 87 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Peanut butter chocolate chip muffin on parchment paper

    A simple recipe for moist, soft peanut butter muffins (loaded with chocolate chips!). These muffins are simple to make, no mixer required. 

    peanut butter muffin with chocolate chips on brown parchment paper

    Hey peanut butter/chocolate addicts, this one’s for you.

    For those of you who love soft and fluffy baked goods infused with peanut butter flavor, punctuated with melty pops of milk chocolate (or semisweet, I don’t discriminate). For those of you who have obsessed with me over classics like my peanut butter blossoms or peanut butter bars, and those of you who won’t even think about making my flourless peanut butter cookies without a healthy scoop of chocolate chips tossed into the mix. You’re going to love these peanut butter muffins. 

    And while technically they may be better categorized with desserts rather than with breakfast, I’ve definitely been enjoying these for breakfast recently. Muffins are breakfast food, right? No matter how much peanut butter and chocolate they contain?

    Right.

    Ingredients for peanut butter chocolate chip muffins

    What You Need and Notes on Substitutes:

    • Flour. I have only tested this recipe with all-purpose flour.
    • Sugar. I use a blend of granulated and light brown sugar for the best flavor.
    • Peanut butter. I recommend using a traditional peanut butter and not a natural variety (where the oil separates on top).
    • Oil. Any neutral cooking oil will work, canola and vegetable are my preference.
    • Buttermilk. Even though we’re not using baking soda (which, if you remember from my buttermilk substitute, is often paired with buttermilk), I still like to use buttermilk for added moisture and a richer flavor. If you don’t have it you may substitute regular whole milk.
    • Vanilla extract. For flavor.
    • Eggs. Two large or extra large.
    • Baking powder. To help the muffins rise nicely.
    • Salt. For flavor.
    • Chocolate chips. I used semisweet chips here, but when I have them I prefer milk chocolate. While I’m typically a dark-chocolate fan, milk chocolate and peanut butter are one of my favorite flavor combos.

    This recipe makes 18 peanut butter muffins. I tried to scale the ingredients down to make an even dozen, but the muffins didn’t work out too well and a lot of awkward measurements were needed. If you don’t want to make 18, you can cut the recipe in half.

    If you only have one muffin tin, bake one batch of muffins and cover the remaining batter while the first batch bakes. Let the first batch cool for at least 20 minutes before baking your remaining batter.

    muffin batter in glass bowl with blue spatula

    Tips:

    • I didn’t have any muffin liners on hand when I made these peanut butter muffins, so I made my own using parchment paper. Here is my tutorial I recently shared on how to make your own muffin liners. Alternatively you can grease and flour the cavities of your muffin tin.
    • Don’t over-mix the muffin batter, or your muffins will be dense and dry. Mix gently by hand, using a spoon or spatula.
    • Add the chocolate chips once the flour mixture is halfway incorporated. This helps keep the batter from becoming over-mixed, which might happen if you stir the chips in once the batter is already combined completely.
    • Take care to not over-bake your muffins or they will be dense, dry, and crumbly.  

    peanut butter muffin with a bite out of it on a white plate, showing off soft fluffy interior

    Enjoy!

    More Recipes You Might Like:

    • Coffee Cake Muffins
    • Chocolate Chip Muffins
    • Chocolate Muffins
    • Banana Muffins
    peanut butter muffin with chocolate chips on parchment paper

    Peanut Butter Muffins

    Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they're so easy to make!
    5 from 26 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 18 muffins
    Calories: 370kcal
    Author: Sam Merritt

    Ingredients

    • 1 ¼ cups creamy peanut butter (250g)
    • ½ cup granulated sugar (100g)
    • ½ cup light brown sugar firmly packed (100g)
    • ½ cup vegetable or canola oil (118ml)
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup buttermilk (236ml¹)
    • 2 cups all-purpose flour (250g)
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups semisweet or milk chocolate chips (340g), I used semisweet because that’s what I had on hand, but milk chocolate goes best with peanut butter!
    • Additional granulated sugar for sprinkling on top optional

    Recommended Equipment

    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
    • Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
    • In a separate bowl, whisk together flour, baking powder, and salt.
    • Gently combine wet and dry ingredients with spatula.
    • Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
    • Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
    • Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.

    Notes

    ¹You may substitute whole milk for the buttermilk in this recipe without making any other changes. I prefer the buttermilk because it makes the muffins slightly more moist and more flavorful.
    Store muffins in an airtight container at room temperature for up to 2 days.

    Nutrition

    Serving: 1muffin | Calories: 370kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 23mg | Sodium: 249mg | Potassium: 231mg | Fiber: 2g | Sugar: 26g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    muffins in muffin tin

    This recipe was originally published in June of 2014, has since been updated to include new photos, an improved recipe, and a video.

    Previous Post: « No-Yeast Bread (Soda Bread)
    Next Post: Strawberry Cake »

    Reader Interactions

    Comments

    1. Ash

      March 31, 2021 at 9:24 am

      5 stars
      Hi Sam!
      Great recipe my family loved them! Would you be able to make them using chunky peanut butter instead of smooth?

      Reply
      • Sam

        March 31, 2021 at 10:03 am

        Hi Ash! I haven’t tried it myself, but I know others have done so with success. 🙂

        Reply
    2. Melanie

      March 22, 2021 at 4:42 pm

      Hi Sam. I am wondering if you think that all natural peanut butter would work in this recipe?

      Reply
      • Sam

        March 22, 2021 at 6:22 pm

        Hi Melanie! I would be worried about using all natural as most of the ones I have encountered separate. 🙁

        Reply
    3. Stephanie

      March 19, 2021 at 4:03 pm

      Can you use almond milk if your lactose intolerant?

      Reply
      • Sam

        March 22, 2021 at 10:16 pm

        Hi Stephanie! I haven’t tried it. I think they will turn out, but may not be quite as moist. 🙂

        Reply
    4. Debbie

      March 11, 2021 at 5:45 pm

      I cannot wait to try this recipe. Instructions from other recipes for “big” muffin tops say to bake at 425 for 5 mins then decrease heat to 375 and bake another 12 to 15 mins. Could I use this technique on this recipe for bigger muffin tops or would it be too dry?

      Reply
      • Sam

        March 15, 2021 at 4:13 pm

        Hi Debbie! That should work for these but since I haven’t tried it I’m not sure what the exact time would be on the lower temp.

        Reply
        • Debbie

          March 17, 2021 at 5:58 pm

          Thanks Sam. I can’t wait to try these. Last week I tried your Bakery Style Chocolate Chip muffin recipe and they were so delicious. Thanks for your great muffin recipes.

    5. Bethany

      January 31, 2021 at 6:06 pm

      5 stars
      After making the recipe the first time my family was disappointed at the lack of peanut butter flavor. They smelled amazing, the texture was great, they even tasted wonderful. We just wanted more peanut butter flavor (and I specifically chose this recipe because it had the highest concentration of peanut butter that I could find in a muffin recipe!)

      So here’s my changes in case anyone else was looking for more peanut butter flavor:
      I replaced 1/3 of the flour with peanut butter powder
      I replaced 1/2 a teaspoon of the vanilla with almond extract
      I replaced 1/3 of the chocolate chips with peanut butter chips

      This gave us the same great texture as the original recipe but with more peanut butter flavor.

      Thank you so much for posting the recipe, I imagine it will remain a family favorite for years!

      Reply
    6. Jen

      January 24, 2021 at 7:37 pm

      5 stars
      Just made these-fabulous!! So much peanut butter flavor. Another Sugar Spun Run hit!

      Reply
      • Sam

        January 24, 2021 at 9:34 pm

        Thank you so much, Jen! I’m so glad you enjoyed them. 🙂

        Reply
    7. Wendy

      January 16, 2021 at 1:50 pm

      5 stars
      These are so light, they could be considered a cupcake. I’m afraid if I make these again I’ll be disappointed since they are so incredibly yummy!

      Reply
      • Sam

        January 16, 2021 at 6:28 pm

        I am so glad you enjoyed, Wendy!! 🙂

        Reply
    8. Linda Boggs

      January 06, 2021 at 2:32 pm

      5 stars
      I have made this for my family several times. My only change is to substitute a cup of oats for one cup of the flour. It’s one of our favorite weekday breakfasts, and the muffins come out perfect every time. I have used both creamy and chunky peanut butter.

      Reply
      • Sam

        January 07, 2021 at 9:48 pm

        I am so glad you enjoy them so much, Linda! 🙂

        Reply
    9. Lia

      January 03, 2021 at 5:03 pm

      5 stars
      Came out very moist and delicious. My family loved it!

      Reply
    10. Patty

      January 03, 2021 at 4:57 pm

      These were a big hit . So yummy .can’t wait to make them again.

      Reply
    11. Joely Kuss

      November 10, 2020 at 7:06 am

      If all I have is the natural peanut butter, will it not turn out well?

      Reply
      • Sam

        November 10, 2020 at 4:36 pm

        Hi Joely! I don’t recommend it due to its tendency to separate.

        Reply
    12. Erin

      October 25, 2020 at 5:33 pm

      5 stars
      Super yummy!! 😋 I did a combo of white chocolate chips, pb chips and chocolate chips 🤤 They seem a tad oily, maybe it was the pb, I used.

      Reply
      • Sam

        October 25, 2020 at 9:35 pm

        I’m glad you enjoyed them, Erin! 🙂

        Reply
    13. Noeiisla

      September 14, 2020 at 11:57 am

      5 stars
      My mama made em muffins and they ain’t not taste gooddddd nice yum yum muffins in my tummy

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of yellow cake with chocolate icing on white plate

    The Best Vanilla Cake Recipe

    stack of 5 chocolate chip cookies

    The WORST Chocolate Chip Cookies

    Spring Recipes!

    Deviled eggs

    Million Dollar Deviled Eggs

    Carrot cake slice

    The Best Carrot Cake Recipe (with Video)

    Carrot cake cupcake with white frosting on a plate

    Carrot Cake Cupcakes

    pink strawberry cake on white plate

    Strawberry Cake

    Slice of hummingbird cake on a plate

    Hummingbird Cake

    Easter egg candy

    Old Fashioned Easter Egg Candy

    NEVER MISS A RECIPE!

    Subscribe and receive a
    FREE E-BOOK

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    © 2020 Sugar Spun Run. All Rights Reserved

    Subscribe To My Newsletter!