These Peanut Butter Muffins with chocolate chips are soft, fluffy and super easy to make. Full of peanut butter flavor with hints of chocolate, they're the perfect breakfast, snack or lunchbox item!
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Why We Love These Peanut Butter Muffins
- Easy recipe to make any day of the week.
- They're soft, fluffy and so delicious.
- Perfect for a grab and go quick breakfast or snack.
- Kids love having these muffins packed in their school lunch!
- They are freezer friendly so you can make a double batch and freeze the extras.
- Peanut butter and chocolate... a match made in heaven!
Peanut Butter Muffins Ingredients
- Salted Butter
- Peanut Butter
- Brown Sugar
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Powder
- Unbleached All Purpose Flour
- Mini Chocolate Chips
- Salted Butter: You can use unsalted butter, but I suggest adding an extra ¼ teaspoon of salt to the batter.
- Peanut Butter: I use JIF Natural or Member's Mark Natural creamy peanut butter. You can use whatever kind of peanut butter you like. If you use a natural peanut butter that is separated, make sure you mix it together well before measuring it out.
- Milk: I usually use 2% cows milk because it's what my family drinks and it's always available. You can use skim milk, whole milk, buttermilk, and dairy free milk too. Use what you normally have on hand.
- Pure Vanilla Extract: Please only use the pure extract. The imitation extract will leave an unpleasant taste in the muffins and any other baked goods you use it in.
- All Purpose Flour: You can also use white whole wheat flour, whole wheat flour or a combination of those flours. I like to use half all purpose and half whole wheat sometimes. Gives a little extra nutty flour that is really yummy.
- Mini Chocolate Chips: If you want a different chocolate other than semi-sweet, you can chop a dark chocolate bar or milk chocolate bar into fine chunks.
These peanut butter chocolate chip muffins are a family favorite! An easy recipe for homemade muffins that pleases the whole family!
How to Make Chocolate Chip Peanut Butter Muffins
- First, heat oven to 375°F and line standard muffin tin with paper liners or grease well with nonstick cooking spray.
- In a stand mixer with paddle attachment or with hand beaters and large bowl, cream together the butter, peanut butter, brown sugar and white sugar until light and fluffy.
- Next, add eggs one at a time beating well after each egg.
- Add the vanilla extract and milk and mix on low speed until fully combined.
- Then, add the baking powder, salt and all purpose flour to the wet ingredients. Mix on low until just combined.
- Lastly, fold in the mini chocolate chips.
- Using a large scoop fill muffin cups ¾ full. To make the muffins extra pretty, you can add a few extra chocolate chips on top of each muffin.
- Bake muffins for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean.
- Let muffins cool 5 minutes in pan and then remove to wire rack to cool completely.
Once the muffins have completely cooled store them in an airtight container at room temperature. They will stay fresh for 3-4 days. To keep the muffins longer, simply freeze them.
How to Freeze Muffins
This a great recipe for freezing extra so make a double batch of muffins. Place cooled muffins in a freezer safe air tight container or zip top freezer bag, label and date, then store in freezer up to 4 months. Thaw muffins on counter for a few hours before needing them.
Tips for Peanut Butter Muffins
- Use room temperature ingredients. It helps create a smooth batter more quickly.
- When creaming the butter and sugars make sure it is light and fluffy. Doing that creates air in the batter which helps create tender, moist muffins.
- Always fluff your flour, then spoon it into the measuring cup and level off. That way you won't add too much flour and you'll end up with fluffy muffins rather than dense ones.
- Do NOT over mix the batter, the muffins will be tough instead of tender. Mix just until the flour is incorporated.
- Use a scoop for filling muffin pan cups ¾ full. This helps keep everything even and will ensure even baking throughout.
Other Peanut Butter Recipes:
If your family is full of peanut butter lovers like mine, these other recipes are a must try!
- Peanut Butter and Jelly Waffles
- No Bake Scotcharoos
- Peanut Butter Brownie Bars
- Classic Peanut Butter Cookies
- Peanut Butter Cereal Bars
- No Bake Peanut Butter Bars
- Peanut Butter Banana Brownies
- 4 Ingredient Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Peanut Butter Apple Sandwiches
FAQs About Peanut Butter Muffins
First, start with room temperature ingredients. It helps create a smooth batter more quickly. When creaming the butter and sugars make sure it is light and fluffy. Doing that creates air in the batter which helps create a tender and moist muffin. Also, don't overmix the muffin batter once you've added the flour. Overmixing creates too much gluten and will make the muffins tough.
Chilling muffin batter is not necessary. Some say that it creates taller and more moist muffins, however with this specific recipe it is not needed.
This really is a personal preference. Butter will add more flavor, but can sometimes cause a slightly dry muffin. Oil adds a lot of extra moisture to the muffins making them tender, but can also make them greasy.
Once you add the dry ingredients, you only need to mix until the flour is just incorporated. If the batter is a little lumpy that is good.
More Delicious Muffin Recipes:
- Strawberry Banana Muffins
- Pumpkin Cream Cheese Muffins
- Banana Nut Muffins
- Easy Blueberry Muffins
- Healthy Double Chocolate Zucchini Muffins
- Meyer Lemon Poppy Seed Muffins
- Chocolate Peanut Butter Banana Muffins
- Applesauce Mini Muffins
- Banana Bread Chocolate Chip Muffins
- Chocolate Zucchini Muffins
- Applesauce Carrot Breakfast Muffins
- Cinnamon Sugar Donut Muffins
- Cranberry Orange Muffins
- Pumpkin Zucchini Muffins
Peanut Butter Muffins
- ½ cup salted butter, softened
- 1 cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups unbleached all purpose flour
- 1 cup mini chocolate chips
- Preheat oven to 375°F and line standard muffin pans with paper liners or grease them well with nonstick cooking spray.
- In a stand mixer with paddle attachment or with hand beaters and large mixing bowl, cream together: butter, peanut butter, brown sugar and white sugar until light and fluffy.
- Add the eggs one at a time, beating well after each egg.
- Next, add the vanilla extract and milk, mix on low speed until fully combined.
- Now, add the baking powder, salt and all purpose flour. Mix on low speed just until incorporated.
- Fold in mini chocolate chips.
- Using a large scoop, fill muffin cups ¾ full. Add a few extra chocolate chips on top for a pretty muffin.
- Bake muffins for 18-20 minutes or until toothpick inserted in center comes out clean.
- Let muffins cool in pan for 5 minutes then remove to wire rack and cool completely.
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