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    Home » Recipes » Muffins

    Peanut Butter Muffins

    Updated: Apr 20, 2020 • Published: Apr 20, 2020 by Sam Merritt • 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.

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    • collage of best muffin recipes, top images of double chocolate muffins and peach, bottom images include blueberry, pumpkin and nutella
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    • Rows of sourdough banana muffins on a cooling rack.
      Sourdough Banana Muffins
    • Overhead view of mini muffins in a baking pan lined with a striped tea towel.
      Mini Muffins

    Reader Interactions

    Comments

    1. Bruce

      August 30, 2020 at 6:04 pm

      5 stars
      Are you sure this only makes 18? I made them without the chocolate chips, since the person I made them for doesn’t like peanut butter and chocolate together (the freak!), and it made 20, and mine were even just a little bigger than yours. With 2 cups of chips, I’d expect to get two dozen.

      Anyway, they’re really good. They’re just a little dry, but not nearly as much as other peanut butter muffins – it’s just the nature of the beast. They’re wonderfully light and tasty, and easy, like we expect from your recipes. It was great using my rubber spatula for everything, including getting the peanut butter out of the jar. So easy to mix.

      Reply
      • Sam

        September 04, 2020 at 4:29 pm

        Hi Bruce! I wonder if you cupcake pan is a little smaller than mine is? I’ve made this recipe dozens of times and it always ends at 18. I’m sorry they were a little dry. I just saw your comment over on Facebook and yes the buttermilk would have helped this issue. Overall I’m glad you enjoyed them. Thank you for the feedback. 🙂

        Reply
    2. Dani B

      August 09, 2020 at 8:19 pm

      5 stars
      These turned out SO WELL. I’m just getting in to baking, but this recipe was easy to follow and fun (I used semi-sweet chips, and I thought it gave them the perfect balance). One down side to them tasting so good—the family devoured them and I didn’t get as many as I wanted.

      Reply
      • Sam

        August 09, 2020 at 8:34 pm

        I am so glad everyone enjoyed them so much, Dani! 🙂

        Reply
    3. Carolyn

      June 28, 2020 at 11:58 pm

      5 stars
      This is by fat the best peanut butter muffin recipe I have ever made. It stayed moist. It had great texture. My granddaughter and I made it together, the instructions were easy to follow. We made some for her Daddy.

      Reply
      • Sam

        June 29, 2020 at 10:24 am

        I am so glad everyone enjoyed the muffins so much, Carolyn! 🙂

        Reply
        • Mitzi

          July 14, 2020 at 3:23 pm

          Like to say the same recipe minus the chips add jelly in the muffin tin at half full then cover with batter to three quarters made a wonderful dessert.

        • Sam

          July 16, 2020 at 10:24 am

          That sounds delicious! 🙂

    4. Drew

      June 26, 2020 at 12:13 pm

      5 stars
      OMG!! i dont even like peanut butter, but this recipe its insane!! you barely taste it wich is amazing. BEST RECIPE EVER

      Reply
      • Sam

        June 26, 2020 at 4:16 pm

        I am so glad you enjoyed them so much, Drew! 🙂

        Reply
    5. Andrew

      June 26, 2020 at 11:46 am

      5 stars
      i give 5 stars because they were wonderful delicious! but some of them werent as cooked as others, i dont know what i did wrong !!

      Reply
      • Sam

        June 26, 2020 at 4:22 pm

        I’m glad you were still able to enjoy them! It’s weird that some baked and the others didn’t. I wonder if your oven is baking unevenly.

        Reply
    6. Dana Kroon

      June 18, 2020 at 5:10 pm

      What would the baking time be if wanting to do mini muffins?

      Reply
      • Sam

        June 20, 2020 at 9:38 pm

        Hmm, good question, I haven’t tried them as mini muffins (yet!). I think I’d start checking around 11 minutes.

        Reply
    7. Jennifer Johnson

      June 07, 2020 at 8:14 am

      5 stars
      I’ve tried these a few times and my family has always really enjoyed them, but I thought nothing would ever end the reign of your oatmeal coffee cake like muffins as our favorite. Those never last long!
      This time I decided to try a couple of small changes – half morsels and half minis for the chips – and 1/4 cup of Nutella instead of PB. My picky 3 year old has eaten more of these muffins than I think anything I’ve ever seen him eat! It’s amazing!

      Thanks again for another great recipe!

      Reply
      • Sam

        June 08, 2020 at 1:26 pm

        I am so glad everyone enjoyed it so much, Jennifer! 🙂

        Reply
    8. Sara

      June 02, 2020 at 8:18 pm

      5 stars
      I made this recipe just as the directions said. The only thing I did differently was I had a bag of mixed peanut butter & chocolate chips and used those instead of just chocolate chips. They turned out delicious. The peanut butter chips made them extra peanut buttery. The muffins are very moist.

      Reply
      • Sam

        June 03, 2020 at 9:37 am

        I am so glad you enjoyed them so much Sara! I love the addition of the peanut butter chips. 🙂

        Reply
    9. Christine

      May 16, 2020 at 3:22 pm

      I’ve tried a couple of your recipes. Once again I had a successful attempt and these turned out great! I’m enjoying baking more since I discovered your recipes. Thanks!

      Reply
      • Sam

        May 16, 2020 at 6:55 pm

        Thank you so much, Christine! I am so glad you have been enjoying baking more. I love to hear stories like this! 🙂

        Reply
    10. carol arias

      May 16, 2020 at 11:33 am

      5 stars
      The best muffins ever, the recipe is perfect. I do not really like peanut butter but this muffins are delicious. My kids love them!! And they are an easy and yummy breakfast. Thank you!

      Reply
      • Sam

        May 17, 2020 at 7:30 pm

        I am so glad everyone enjoyed them so much, Carol! 🙂

        Reply
    11. Jan

      May 04, 2020 at 11:24 am

      Made these muffins last week. Substituted sour cream for the buttermilk. Turned out great!

      Reply
      • Sugar Spun Run

        May 04, 2020 at 11:38 am

        I am so glad that it worked well and that you enjoyed the muffins, Jan! Thanks for trying my recipe and for commenting. 🙂

        Reply
    12. Alan

      May 02, 2020 at 6:10 pm

      5 stars
      These were really good, thank you, Sam. I made them as jumbo muffins and they turned our really good at the same cooking time.

      Reply
      • Sugar Spun Run

        May 03, 2020 at 9:44 am

        Thank you for trying my recipe, Alan! I am so glad that you enjoyed the muffins! 🙂

        Reply
    13. Jessica Amin

      May 01, 2020 at 9:47 am

      I swear I always feared trying to bake til I found your cooking blog and social media pages, both yours and The Country Cook! This recipe came out amazing and my family totally LOVED them. I went with buttermilk instead of whole milk and they were just the right amount of moist without being entirely too fluffy. Thank you!

      Reply
      • Sugar Spun Run

        May 01, 2020 at 2:26 pm

        Thank you for trying my recipe, Jessica! I am so glad that you enjoyed it! Thanks for commenting. 🙂

        Reply
        • Sushila

          May 06, 2020 at 12:21 am

          What if we won’t add eggs in cookies??

        • Sugar Spun Run

          May 06, 2020 at 7:14 am

          Hi, Sushila! In most cookie recipes, eggs act as a binder that binds all the other ingredients together and holds the shape of the cookie. It also gives the cookie moisture and without the egg(s) in the cookie, the cookies will turn out to be very dense and chewy. I do have some egg-free cookies you could try: no-bake cookies, chocolate chip snowball cookies, or pecan sandies.

    14. KatieG

      May 01, 2020 at 8:35 am

      I’m confused by the second step. “Combine peanut butter sugar, oil, and peanut butter and stir well to combine.” Should that just be both sugars, PB, and oil?

      Reply
      • Sugar Spun Run

        May 01, 2020 at 8:57 am

        Hi, Katie! Yes, you will combine the sugars, peanut butter, and oil. You will stir them until they are well combined. This recipe also has a video where I walk you through my process that you can use as a reference if needed. Enjoy! 🙂

        Reply
        • Mary

          February 24, 2024 at 5:20 pm

          5 stars
          Another great recipe. Really easy, no-fail. While reading the older comments, I found this one and I understand Katie’s confusion. The instructions read, “Combine peanut butter sugar, oil, and peanut butter and stir well to combine.” It makes the reader wonder, “What’s peanut butter sugar? Did I miss something?” Easy enough to figure out, but it does take a beat.

        • Sam

          February 24, 2024 at 8:54 pm

          I’m so glad you enjoyed it so much, Mary! Thank you for catching that typo. I’ll make sure to update the recipe. 🙂

    15. Sam

      April 29, 2020 at 12:08 pm

      I only have the oil separating at the top kind of peanut butter and I want to use some of it up for baking… if not for this recipe, what recipe would you recommend?

      Reply
      • Sugar Spun Run

        April 29, 2020 at 3:59 pm

        Hi, Sam! You can certainly try it in any of my peanut butter recipes. Someone people have had success and others have not. Natural peanut butter tends to separate and the consistency can change the batter, therefore I do not recommend it. If you try it, let me know how it works for you. 🙂

        Reply
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