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Peanut Butter Chocolate Chip Muffins

Breads and Muffins Breakfast Desserts

Jam-packed with creamy peanut butter and bursting with chocolate, these Peanut Butter Chocolate Chip Muffins are the perfect breakfast or mid-morning snack!

muffins in tin

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!

muffins stacked on top of each other

Ingredients in Peanut Butter Chocolate Chip Muffins 

These chocolate peanut butter muffins have a short and sweet ingredients list: 

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Creamy peanut butter
  • Granulated sugar
  • Light brown sugar
  • Eggs
  • Milk
  • Semi-sweet chocolate chips 

How to Make Peanut Butter Chocolate Chip Muffins 

Like most of my recipes, these muffins are so easy to make!

  1. Simply mix together the wet ingredients, followed by the dry ingredients and combine.
  2. Spoon the batter into a 12 muffin cups. 
  3. 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’!

muffins in tin

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. 

muffins on counter

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. 

bite out of muffin

Looking for more easy muffin recipes? I’ve got you covered!

muffins on counter
Print Pin

Peanut Butter Chocolate Chip Muffins

Jam-packed with creamy peanut butter and bursting with chocolate, these Peanut Butter Chocolate Chip muffins are the perfect breakfast or mid-morning snack!
Course Breakfast, Dessert
Cuisine American
Keyword chocolate chip recipe, muffin recipe, peanut butter recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 362kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

See my tips and tricks for making these Peanut Butter Chocolate Chip Muffins above the recipe box.

Nutrition

Serving: 1muffin | Calories: 362kcal | Carbohydrates: 45g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 193mg | Potassium: 322mg | Fiber: 3g | Sugar: 25g | Vitamin A: 130IU | Calcium: 77mg | Iron: 2mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

Photos updated 1/25/2021

By Gayle |

Comments

  1. Mir says

    I love that you slathered PB all over your PB muffin! That’s my kind of thinking, Gayle! These look perfectly fluffy. And I get your about going through those jars. I just buy a ton and know it will disappear!

    Reply

  2. Taylor @ Food Faith Fitness says

    HAHA! I totally thought I was the only one who went through jump peanut butters in a week or two (1 week if I am being honest) So clearly, I need these muffins! The texture looks perfect, and everyday DOES need chocolate and peanut butter! Pinned!

    Reply

  4. Kelly - Life Made Sweeter says

    Peanut butter and chocolate is the best way to start any day! These muffins look so delicious and perfect, Gayle! I love that you slathered one with peanut butter and wish that was sitting on my plate instead of the screen! <3

    Reply

  8. Justine | Cooking and Beer says

    I will totally pay for your flight if you would come teach me how to bake properly and without frustration…and bring me a batch of these cuties too please. My muffins never look that gloriously “puffy!” Thank you. 😉

    Reply

  10. Christine@ Apple of My Eye says

    Mhmmm you had my heart at that first “PB and chocolate” ;). I’m definitely an eat-it-everyday kinda girl as well (usually straight out of the jar, #noshame. These look amazing and like they’d be the perfect afternoon snack! Great recipe and photos 🙂

    Reply

    • Gayle says

      Peanut butter straight from the jar is definitely the way to go! Thanks so much for the kind words, Christine!

      Reply

  11. marcie says

    I love making p.butter chocolate chip muffins — they’re always a sure fire hit! These look just scrumptious, and between these and the banana bread granola, you’ve got two of my favorite kind of breakfasts! Pinned.

    Reply

  17. Olivia @ Olivia's Cuisine says

    I’m usually not a peanut butter person… Like, I’m not crazy about it as a spread. But when you bake with it…my, oh my…That’s a whole other department! I seriously could use a few (maybe the whole batch?) of these muffins right now. Is almost as if I can smell them through the screen!

    Reply

  18. Mary Frances says

    PB slathered PB muffins is the only way to do it! This is a classic – a classic I cannot resist! Warm muffins with melty chocolate chips is the best way to do mornings. Pinned!

    Reply

  19. Cyndi - My Kitchen Craze says

    Oh my gosh are you saying I can have chocolate chips and peanut butter together for breakfast. I am so in!! These muffins look perfect with my coffee. Love these and can’t wait to make them Happy Wednesday friend! 😉 Pinned!

    Reply

  24. Mariah @ Mariah's Pleasing Plates says

    I love all things peanut butter! These muffins look dangerously good! Pinned! I want one right now!

    Reply

  28. Blair @ The Seasoned Mom says

    Yep, I’m like you…peanut butter is basically its own food group. We buy ours in the giant packs at Costco and we cruise through it in no time since we all eat it at least once a day! 🙂

    These muffins look PERFECT.

    Reply

  29. Connie says

    That picture of the peanut butter smothered over the muffin just induced the biggest drool response ever. It looks so good! I’d love to start my day off with this!

    Reply

    • Gayle says

      Thanks so much for the kind words and for stopping by, Connie! The peanut butter slathering is my favorite part, too! 🙂

      Reply

  39. Carol at Wild Goose Mama says

    Where’s the butter and my cup of coffee with cream. I see breakfast sitting in front of me. Since I haven’t had dinner yet in actuality I see DINNER and I am hungry. Yum.
    I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee and I am adding new features along the way too.

    Reply

  40. Michele @ Two Raspberries says

    these look so delicious! fun fact, just seen on Dr. Oz today that peanuts are actually good for your heart and you should eat them 3 times per week! so bring on the PB chocolate chip muffins!!! gotta love an excuse to eat PB 😉

    Reply

    • Gayle says

      Yes! Peanut butter is actually good fat, as long as it’s eaten in moderation. Thanks for the kind words, Michele!

      Reply

  45. M Y King says

    This is a versatile recipe as well as a tasty one. I eat weird. I substituted a few things like wheat-free flour for the flour, almond butter for the peanut butter, and honey for the sugar. Everything else I followed by the recipe. I also did the 425 degree to 375 degree trick. I didn’t expect the muffins to be great because of my substitutions (I waste a lot of ingredients that way)…but…they WERE great and crunchy on the outside just like you said. Thanks for a recipe that still tastes great after my substitutions!

    Reply

    • Gayle says

      Thank you so much for letting me know how these turned out! So glad you liked them with those substitutions. Sounds delicious! Hope you have a wonderful day!

      Reply

  46. Suzanne says

    These were very good! I’m going to have to whip up another batch later today! I have several peanut butter chocolate chip muffin recipes but was in search of one that’s not quite as’fussy’. This one is it! Very simple and quick to make. I made a slight change to mine–I mixed in some peanut butter chips along with the chocolate chips. Definitely had a Reese’s vibe to it! YUMMM!!! I store these in the freezer for a quick breakfast on busy mornings. Thanks for a great recipe!

    Reply

    • Gayle says

      I’m so glad you liked these, Suzanne! Adding peanut butter chips is such a great idea! I’ll have to try that next time I make these. Thanks so much for stopping by and letting me know how these turned out!

      Reply

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