Peanut Butter Chocolate Chip Muffins Recipe
These Peanut Butter Muffins are moist, flavorful, and packed with rich peanut butter and sweet chocolate chips. Perfect for breakfast or a snack, they combine the creamy taste of peanut butter with the sweetness of chocolate chips in a soft, tender muffin base.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Total Time: 31-33 minutes
- Yield: 12-14 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (219 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil (120 ml) or canola oil
- 3/4 cup light brown sugar (158 grams)
- 3/4 cup peanut butter (do not use natural)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup buttermilk (240 ml) (room temperature)
Extras
- 1 cup chocolate chips (180 grams)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a regular-sized muffin pan with muffin papers. This recipe yields 12-14 muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mix.
- Combine Wet Ingredients: In another large bowl, whisk the vegetable oil, light brown sugar, and peanut butter. For easier mixing, warm the peanut butter for about 30 seconds in the microwave on medium power first.
- Add Eggs, Vanilla and Buttermilk: Whisk the eggs, vanilla extract, and buttermilk into the oil mixture until smooth and fully combined.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour the wet ingredients into this well, then gently fold everything together until just combined. To remove any lumps of flour, whisk lightly by hand using a wire whisk.
- Fold in Chocolate Chips: Gently fold about 3/4 cup of the chocolate chips into the batter, reserving 1/4 cup for topping.
- Fill Muffin Cups: Spoon the batter into the muffin pan cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips on top of each muffin.
- Bake: Bake the muffins in the center rack of the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean except for melted chocolate.
- Cool: Allow the muffins to cool in the pan for about 10 minutes before transferring them carefully to a wire rack to cool completely.
Notes
- Warming the peanut butter slightly helps it blend more easily with the sugar and oil.
- Do not overmix the batter; fold gently to keep the muffins tender and fluffy.
- You can substitute canola oil for vegetable oil if desired.
- Use room temperature eggs and buttermilk to avoid curdling the batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Keywords: Peanut Butter Muffins, Chocolate Chip Muffins, Breakfast Muffins, Easy Muffin Recipe, Homemade Muffins
