Sugar Spun Run

Follow Me on Twitter Join My Facebook Page Follow Me on Instagram Subscribe to my YouTube Channel

You are here: Home / Breakfast / Muffins / Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

Updated By 18 Comments

This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe Print Recipe

Chocolate Chip Peanut Butter Muffins

Who has two thumbs, an insatiable appetite for peanut butter chocolate chip muffins and can’t paint a wall right to save her life?

Check, check, and double-check.  And after over an hour of botching the paint job on one of the walls in my future family room, some serious baking therapy was in order.

My preferred therapy includes lots. of. chocolate.  And peanut butter.  And it creates muffin tops that, when removed (because you guys do that too, right?  Devour the base of the muffin and preserve the top, AKA the best part, for last?) taste remarkably like fresh peanut butter cookies.

PB Chocolate Chip Muffins

Bingo.

I think the biggest reason that baking is so good for de-stressing is just that I get to eat a lot of pre-cooked batter in the process.  And who can worry about things like whether or not their family room looks like it was painted by Jackson Pollock when they have a mouthful of peanut buttery batter?

Not me.  Just know that, thanks to the use of heavy cream, this recipe makes a light, silky, peanut butter batter that you are going to have to fight against every fiber of your being to resist shoveling into your mouth.

Just… try to fill up at least 11 muffin cups, OK?

IMG_1064

Peanut Butter Chocolate Chip Muffins

5 from 2 votes
Print Pin Rate
Servings: 12 muffins
Author: Sam Merritt

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick butter softened
  • 2/3 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cups creamy peanut butter
  • 1/2 cup heavy whipping cream
  • 12 oz semisweet chocolate chips

Instructions

  • Preheat oven to 375 degrees.
  • Prepare cupcake pan by spraying lightly with cooking spray.
  • In a medium sized bowl, combine flour, baking powder and salt. Set aside.
  • In mixer, cream together butter and sugar.
  • Add eggs, 1 at a time, and vanilla extract.
  • Add peanut butter and stir until combined.
  • Add heavy cream and beat about 30 seconds. Mixture will be smooth and airy.
  • Gradually, with mixer on medium-low, pour flour mixture into batter. Stir until just combined. Stir in chocolate chips by hand.
  • Spoon batter into prepared cupcake cups, filling each cup completely.
  • Bake 18-20 minutes. Allow muffins to cool in pan before serving.
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

 

Related Posts

None found

Comments

  2. Kathleen R. says

    I’ve never put heavy cream in my muffins- sounds like a great idea! And I agree baking is a wonderful type of therapy- especially with pb & chocolate involved 🙂

    Reply

    • Sam says

      Thanks Natalie! It really is the perfect combo… whoever invented Reese’s cups really knew what they were doing.

      Reply

  9. Mary Frances says

    Haha, I use the word botched too! and definitely in context of painting 😉
    Oh my goodness, these muffins have my name written all.over.them. I have a major obsession with peanut butter and chocolate and especially muffin tops! I always save it for last … unless I’m super hungry and then it gets inhaled. Usually in pairs. Ahem.
    I love how there is chocolate chip in every bite! And the whipping cream is so smart; I bet it makes these so soft and tender. Seriously, this recipe rocks! Pinning!

    Reply

Leave a Reply

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

Privacy Policy