Peanut Butter Muffins
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A simple recipe for moist, soft peanut butter muffins (loaded with chocolate chips!). These muffins are simple to make, no mixer required.
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.
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.
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.
Enjoy!
More Recipes You Might Like:
Peanut Butter Muffins
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published in June of 2014, has since been updated to include new photos, an improved recipe, and a video.
Taste like peanut butter cups. Shared with family, big success!
Thanks. 😊
I am so glad that your family loved them, Jerri! Thanks for trying my recipe. 🙂
Excellent. The muffins are moist and full of flavor. I appreciate the weight measurements given. It makes it easier to clean up as I just put the mixing bowl on the food scale and measure ingredients without using measuring cups. Also it makes it impossible to use too much flour.
I am so glad that you enjoyed them, Elaine! Thank you for trying my recipe and for commenting. 🙂
Very good.
I am so glad that you enjoyed them, Jill! Thank you for trying my recipe. 🙂
I made these yesterday afternoon, finally had 1 today after lunch! Delicious! I wanted something peanut butter, and this showed up in my email! Perfect timing!! I’ve been making chocolate chip muffins, this sure is a nice twist! We’re a family that loves Reese peanut butter cups! Thanks for another great recipe! Thank you for including weight measurements for those of us that weigh our ingredients too, I sure appreciate it! 🙂
I am so glad that you enjoyed the muffins and that the timing was perfect, Terry! Thank you so much for trying my recipe and for commenting. 🙂
Hi Sam,
I have tried your Worst Chocolate chip cookie and Double chocolate cookie and they both came out to perfection. Loved it. I hate Peanut Butter taste (sorry to all PB fanatics) so please post some recipes with Almond Butter. Can I try this Muffin with Almond Butter instead?
Thanks!
Thank you so much for trying my recipes, Khushi, I am so glad that you have enjoyed them. I haven’t tried this recipe using almond butter but it is worth a shot. Keep me posted on how it turns out. 🙂
Excellent recipe! when I read this yesterday I knew I have to try and today I did 🙂 we absolutely loooved it!!! We do not have buttermilk over here and did not have whole milk on hand so I tried 2.8% and it also worked well! My 16 months old also wanted to try, but I am worried for allergies so she has to wait…
I am so glad that you enjoyed the muffins, Napi! Thank you so much for trying my recipe and for commenting. 🙂
i love how they are chock full of chips!
It’s the only way to do it 😉
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 🙂
Thanks Kathleen! 🙂
These muffins look so amazing! PB and chocolate is one of my favourite combo’s- definitely got to try the recipe out!
Thank you Jess! Hope you like it! 🙂
Oh my goodness Sam! These look amazing!!! Why have I never thought of making chocolate pb muffins before?!?! Breakfast has never looked so good 🙂
Thanks Chris! Hope you had a great weekend! 🙂
Yummmmm….Peanut butter and chocolate my favourite combination.. Muffins looks awesome… 🙂
Thanks! 🙂
Chocolate and peanut butter…you cannot beat that combo. Serve’m up….
Why thank you! 😉
Look at all the chocolate chips you got in there Sam! Amazing! I just love peanut butter and chocolate together. What a great mix!
Thanks Natalie! It really is the perfect combo… whoever invented Reese’s cups really knew what they were doing.
Peanut Butter Chocolate Chip Muffins are the best!!! I absolutely love them. Yours look amazing – I love all that melty chocolate in them!
Thanks Cate! I can’t get enough of melty chocolate! 🙂
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!
Thanks Mary! Ah yes, usually the muffins get inhaled in pairs here as well. 🙂