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    Home » Recipes » Muffins

    Peanut Butter Muffins

    April 20, 2020 By Sam 140 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    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!
    4.97 from 57 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 18 muffins
    Calories: 370kcal
    Author: Sam Merritt

    Ingredients

    • 1 ¼ cups (250 g) creamy peanut butter
    • ½ cup (100 g) granulated sugar
    • ½ cup (100 g) light brown sugar firmly packed
    • ½ cup (118 ml) Avocado, vegetable or canola oil
    • 2 large eggs
    • 1 cup (236 ml) buttermilk¹
    • 2 teaspoons vanilla extract
    • 2 cups (250 g) all-purpose flour
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups (340 g) milk or semisweet chocolate chips see note
    • Additional granulated sugar for sprinkling on top optional

    Recommended Equipment

    • Mixing bowls

    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, sugars, and oil, and stir well to combine.
      1 ¼ cups (250 g) creamy peanut butter, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, ½ cup (118 ml) Avocado, vegetable or canola oil
    • Add eggs and stir well, then stir in buttermilk and vanilla extract.
      2 large eggs, 2 teaspoons vanilla extract, 1 cup (236 ml) buttermilk¹
    • In a separate bowl, whisk together flour, baking powder, and salt.
      2 cups (250 g) all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
    • Combine wet and dry ingredients and use a spatula to gently fold together. Once batter is about halfway combined, add chocolate chips and continue to stir until better is uniform (don't over-mix or muffins will be dense and dry).
      2 cups (340 g) milk or semisweet chocolate chips
    • 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.
      Additional granulated sugar for sprinkling on top
    • 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

    ¹Buttermilk

    You 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.

    Chocolate chips

    Milk chocolate chips pair best with peanut butter (in my opinion) but this recipe works with whatever variety you have on hand!

    Storing

    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

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    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.

    « No-Yeast Bread (Soda Bread)
    Pineapple Upside Down Cake »

    Reader Interactions

    Comments

    1. Jill

      March 23, 2025 at 4:02 pm

      5 stars
      We love these peanut butter muffins.

      Reply
    2. Donna Vose

      November 13, 2024 at 9:35 pm

      5 stars
      These delicious muffins did not disappoint! The peanut butter flavor definitely came through and they not too sweet. Next time I would use mini chocolate chips so that there would be more chocolate dispersed into each muffin – ha ha! Nothing better than chocolate and peanut butter in every bite!!

      Reply
      • Sam

        November 14, 2024 at 7:16 am

        I’m so glad you enjoyed them so much, Donna! 🙂

        Reply
    3. Amira

      January 17, 2024 at 12:32 am

      4 stars
      Super easy and tasted great, but mine over baked after 21 minutes. I used a lined, dark metal pan. Would you recommend I reduce the cooking time or temp? Thanks in advance!

      Reply
      • Sam

        January 18, 2024 at 9:48 am

        Hi Amira! I’m sorry to hear this happened! I use a pretty dark pan and didn’t need to adjust the bake time. I would just check them a couple of minutes earlier next time. 🙂

        Reply
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    4.97 from 57 votes (18 ratings without comment)

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    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.

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