Peanut butter muffins studded with mini chocolate chips – what could be better? These muffins are extra soft and moist and couldn’t be easier to whip up!
You don’t have to be a kid to appreciate the allure of these peanut butter muffins. Peanut butter makes them so satisfying, and those little bursts of chocolate chips are everything. Wholesome enough to be breakfast, they also make the perfect lunchbox treat or anytime pick-me-up snack.
If you loved my Double Chocolate Muffins, I know you’re gonna love these too!
ingredient notes for the best peanut butter muffins
- peanut butter
- although I love natural peanut butter I don’t like to bake with it because of the oily separation. Jiff is my baking fave, creamy or crunchy is up to you. You can use no a sugar peanut butter, but don’t use a low fat variety. Note: Jiff and Skippy both have ‘natural’ varieties that are a good compromise and will work well in these muffins.
- vegetable oil
- the oil in the muffins keeps them exceptionally moist. Use a neutral vegetable oil like canola, corn, or safflower.
- mini chocolate chips
- or substitute regular chocolate chips!
- flour
- I use all purpose flour, measured by fluffing the flour first, then scooping it with your measuring cup, and leveling off with the side of a knife. You’ll get accurate, consistent amounts.
- brown sugar
- brown sugar contains molasses that that makes baked goods extra moist and flavorful.
- vanilla extract
- you won’t taste it as vanilla, exactly, but it serves to enhance all the flavors.
the problem with baking with peanut butter – solved!
We’re big fans of the stuff here, but, if you’ve ever tried to bake with peanut butter, you might have found that it can be tricky, and a lot of recipes come out sort of dry and dense. That’s because peanut butter actually has a tendency to soak up liquid in baking recipes, resulting in less than optimum results.
I’ve solved all that here, with extra liquid ingredients for a nice, sweet, moist muffin that even keeps on the counter for a day or so with no problems. (P.S. my Old Fashioned Peanut Butter Cake is another fan favorite recipe that puts peanuts and peanut butter center stage.)
make these peanut butter muffins perfect for you!
- make mini peanut butter muffins
- This recipe can be made as mini muffins. Use a nonstick mini muffin pan and also grease it. Minis cook quickly, so check on them after 10 minutes.
- change up the flour
- You can experiment with using part oat flour or whole wheat flour. White whole wheat flour or whole wheat pastry flour would also be good alternatives.
- use up that leftover buttermilk in your fridge
- I love to bake with buttermilk, and it would work nicely in this recipe.
- add peanut butter powder
- For an extra dose of pb flavor and protein, try subbing 1/3 of the flour with peanut butter powder (Trader Joe’s carries it.)
- try peanut butter chips
- If you’re not a fan of chocolate, double down on the peanut butter flavor with peanut butter chips! For a super decadent version, you could even use mini Reese’s cups.
- lighten these muffins up
- You might experiment with substituting applesauce for the oil. Fair warning: I have not tried this, but it has worked in other recipes.
- make them dairy free
- If you cannot tolerate dairy you can try an alternative milk like almond milk, and use dairy-free chocolate chips. Be aware that the muffins may not be as moist.
- make gluten free peanut butter chocolate chip muffins
- Use a good quality all purpose gluten free baking mix in place of the flour. I like Bob’s Red Mill or King Arthur Flour’s products.
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Peanut Butter Muffins with Chocolate Chips
Peanut Butter Muffins are super moist, full of peanut butter flavor, and stuffed with mini chocolate chips ~ these protein packed energy boosters are a family favorite!
Servings: 12 muffins
Equipment
- muffin pan
Ingredients
- 1/2 cup vegetable oil
- 2/3 cup peanut butter, creamy
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 1 1/4 cups milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 1/4 cup mini chocolate chips (or use regular chocolate chips)
Instructions
- Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
- In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
- Add the milk and the vanilla extract, and whisk together.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
- Finally, fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
- Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.
Notes
how to store and freeze muffins
- The cooled muffins can be stored on the counter under a glass dome, or under foil. I don’t like to use plastic wrap because it can make muffins soggy.
- These muffins will freeze beautifully: let them cool completely, then wrap in plastic, and again in foil.
Nutrition
Calories: 431 kcal · Carbohydrates: 51 g · Protein: 8 g · Fat: 22 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 33 mg · Sodium: 249 mg · Potassium: 252 mg · Fiber: 2 g · Sugar: 32 g · Vitamin A: 123 IU · Vitamin C: 1 mg · Calcium: 108 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Could I make this as a loaf or in an 8 x 8 square pan and how would I adjust the cooking time?
I haven’t tried that but you should be able to, I might recommend a 9×9 pan, though. I’d check it at 35 minutes and go from there.
Oh Sue, you are the best. I have used so many of your recipes that I got a special three ring binder to put them in.
🙂 so nice, thanks Myra!!
OH MY WORD……Delicious Muffins. Thank you for sharing.
Made this recipe for the first time today and the muffins are amazing! Super moist and flavorful. I used the 1/3 c of pb powder as suggested and the flavor is perfect! Will definitely do again.
This was an awesome recipe!!! Although I used extra crunchy peanut butter (cause I wanted to use it up), the muffins are delicious!
I did bake 24 mini muffins for 18 minutes and 12 larger muffins for 22 minutes at 375° F.
I will definitely be making these again, most likely with creamy peanut butter!
Thank you and have a great day!
I love your recipes but need amounts in grams not cups I live in Spain.
Wow! These are awesome!
very easy to follow and the muffins taste great and not too sweet
I just tasted the first one out of oven. Yummy! I cut brown sugar to a bit less than 1/2 cup. Used buttermilk & butter. Also used whole wheat flour and…was out of vanilla (oh no!) so used almond extract. I must say they were very moist and tasty! So for anyone who’s cutting back on sugar and white flour. You’ll love ‘em! Thanks!
I haven’t tried these yet,but the recipe sounds like just what I’m looking for… I’m first wondering if cooling on rack is in pan for a bit, then muffins out of pan on rack , or just in pan? There are different ways, and I’d do it by recipe, so…Thanks
I usually cool muffins briefly in the pan to allow them to firm up before I lift them out onto a rack.
The recipe turned out perfect! I’ll definitely be making these again, they’re delicious!!