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.
I used way less oil than called for and used almond butter b/c I love almond butter in baked goods. (honestly, I searched for peanut butter muffin recipes with the intention of the substitution)
I tried to reduce the sugar a little and add some cinnamon as well. They’re not as flavorful as they could be- a little plain, but I think that was my experimentation. I can report that it was a “natural” almond butter I used that does separate in the jar and the muffins are totally fine- I did reduce the oil somewhat, but I just eyeballed the consistency and it worked well in the baking.
Do you have a recommendation on how to include an over ripe banana or two in these muffins? I’m looking for a riff on banana bread … and peanut butter + chocolate sounded SO good!
Hi Jenifer! Ooh that sounds delicious but honestly I am hesitant to say without having experimented myself. My first thought is to suggest adding a mashed banana to this recipe with the peanut butter/liquid ingredients, but again without having tried it it’s tough to say!
Super yummy! I was a little light on peanut butter + I added one very ripe banana and substituted the vegetable oil for coconut oil. They turned out great!
Hi Sam!
Great recipe my family loved them! Would you be able to make them using chunky peanut butter instead of smooth?
Hi Ash! I haven’t tried it myself, but I know others have done so with success. 🙂
Hi Sam. I am wondering if you think that all natural peanut butter would work in this recipe?
Hi Melanie! I would be worried about using all natural as most of the ones I have encountered separate. 🙁
Can you use almond milk if your lactose intolerant?
Hi Stephanie! I haven’t tried it. I think they will turn out, but may not be quite as moist. 🙂
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?
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.
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.
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!
Just made these-fabulous!! So much peanut butter flavor. Another Sugar Spun Run hit!
Thank you so much, Jen! I’m so glad you enjoyed them. 🙂
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!
I am so glad you enjoyed, Wendy!! 🙂
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.
I am so glad you enjoy them so much, Linda! 🙂
Came out very moist and delicious. My family loved it!
These were a big hit . So yummy .can’t wait to make them again.
If all I have is the natural peanut butter, will it not turn out well?
Hi Joely! I don’t recommend it due to its tendency to separate.
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.
I’m glad you enjoyed them, Erin! 🙂
Made these today, didn’t have buttermilk so substituted with yogurt and added a mix of milk, dark and white chocolate chunks, waiting for them to come out of the oven, smell delicious! Thanks for the recipe.
I hope you love them! 🙂
My mama made em muffins and they ain’t not taste gooddddd nice yum yum muffins in my tummy
Made these today, didn’t have buttermilk so substituted with yogurt and added a mix of milk, dark and white chocolate chunks, waiting for them to come out of the oven, smell delicious! Thanks for the recipe.
I hope you love them, Jen! 🙂