Jam-packed with creamy peanut butter and bursting with chocolate, these Peanut Butter Chocolate Chip Muffins are the perfect breakfast or mid-morning snack!
Peanut Butter Chocolate Chip Muffins
Every day should start out with some peanut and chocolate, right? Maybe that’s just me? I could eat peanut butter just about every day, and usually do.
Whether it’s on a sandwich or smeared on some fruit, this spread just calls my name. And my favorite to eat it? With my trusty ‘ole spoon. Yep, I have no shame, guys. I usually take a big spoonful (or two) of peanut butter every day, it’s just so good!
And let’s not talk about how much peanut butter I seem to go through every week. I buy the jumbo sized jars and am lucky if it lasts two weeks! Whether I’m eating with my spoon or baking with it, peanut butter never lasts long in my house.
So I guess it’s easy to see where the inspiration for these Peanut Butter Chocolate Chip Muffins came from, huh? Since I’m crazy about peanut butter and I love muffins, this seemed like one of my best muffin ideas yet! And after three batches, I finally perfected this recipe!
Besides being crammed with peanut butter and chocolate, these muffins are the perfect texture! Slightly crispy on the outside and tender and moist on the inside, these peanut butter muffins are the answer for those peanut butter addicts (like me) out there!
Ingredients in Peanut Butter Chocolate Chip Muffins
These chocolate peanut butter muffins have a short and sweet ingredients list:
- All-purpose flour
- Baking powder
- Unsalted butter
- Creamy peanut butter
- Granulated sugar
- Light brown sugar
- Semi-sweet chocolate chips
How to Make Peanut Butter Chocolate Chip Muffins
Like most of my recipes, these muffins are so easy to make!
- Simply mix together the wet ingredients, followed by the dry ingredients and combine.
- Spoon the batter into a 12 muffin cups.
- Bake! I used my oven trick of baking them at 425F for 5 minutes and then lowering the oven to 375F and baking for the rest of the time. This results in those large and beautiful, bakery-style muffins.
One bite and you’ll fall in love with these decadent and soft muffins. These chocolate peanut butter muffins are the perfect grab ‘n go breakfast, mid-morning snack, or after-dinner treat. So if you’re a peanut butter lover like me, then get in that kitchen and start bakin’!
Can I Use Natural Peanut Butter?
I’ve only tried this peanut butter muffin recipe using a traditional peanut butter like Skippy, so I’m not sure if you can use natural peanut butter.
How to Store These Muffins
These muffins can be kept at room temperature for up to 5 days, or they can be frozen for up to 3 months. To thaw, place on your counter or gently warm in the microwave.
Tips for the Best Chocolate Chip Muffins
- To amp up the peanut butter flavor, use a mixture of chocolate chips and peanut butter chips in this recipe!
- If you only have salted butter on hand, that’s fine! Just omit the salt called for in the recipe card below.
- You can use any milk you’d like in this recipe so long as it’s unsweetened and unflavored.
Looking for more easy muffin recipes? I’ve got you covered!
- Apple Cinnamon Muffins
- Peanut Butter and Jelly Muffins
- Lemon Poppy Seed Muffins
- Pumpkin Blueberry Muffins
- Strawberry Banana Muffins
Peanut Butter Chocolate Chip Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 eggs
- ¾ cup milk (any kind)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 425°F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter, peanut butter, white sugar, and brown sugar with an electric hand mixer or stand mixer with fitted paddle attachment.
- Add in eggs, one at a time, followed by milk. Mix well. Slowly add in flour mixture, mixing just until combined. Gently fold in chocolate chips. Spoon mixture into prepared muffin tins, filling ¾ full.
- Bake for 5 minutes at 425°F and then turn oven down to 375°F (without opening oven door) and bake for 12-14 minutes, or until muffins are lightly browned on top and toothpick inserted in middle comes out mostly clean. **This will help the muffins to rise high and fluffy**
- Let cool in muffin tin for 5 minutes, then remove to a wire rack to cool completely.
Photos updated 1/25/2021