Chocolate Chip Peanut Butter Muffins Recipe
If you’re on the hunt for the perfect grab-and-go treat, look no further than Chocolate Chip Peanut Butter Muffins. These fluffy, melt-in-your-mouth delights offer the best of both worlds: the rich, nutty warmth of peanut butter and the irresistible pockets of gooey chocolate in every bite. Easy enough for weekday baking but indulgent enough to stand out at any brunch spread, these muffins will quickly become a household favorite you’ll want to bake again and again.
Ingredients You’ll Need
One of the absolute joys of Chocolate Chip Peanut Butter Muffins is how much flavor you’ll get from such humble pantry staples. Each ingredient brings its own touch—whether it’s adding softness, structure, sweetness, or a burst of chocolate—making every element essential for achieving muffin perfection.
- All-purpose flour: Provides the structure for a light but sturdy crumb.
- Baking powder: Lifts the muffins for a domed, bakery-style rise.
- Baking soda: Adds extra lift and ensures fluffy interiors.
- Salt: Balances the sweetness and sharpens peanut flavor.
- Creamy peanut butter: The star ingredient, lending creaminess and that unmistakable nutty punch.
- Unsalted butter, softened: Makes the muffins rich and tender; room temperature works best for easy mixing.
- Brown sugar: Adds moisture and a hint of caramel flavor.
- Granulated sugar: Keeps everything light with just the right sweetness.
- Large eggs: Bind the batter while adding structure and richness.
- Vanilla extract: Enhances every other flavor and rounds out the sweetness.
- Milk: Keeps the batter loose and bakes up into a soft, moist crumb.
- Semi-sweet chocolate chips (plus extra for topping): Melty chocolate pockets are what make these muffins truly irresistible!
How to Make Chocolate Chip Peanut Butter Muffins
Step 1: Prep Your Muffin Tin and Oven
Begin by heating your oven to 375°F (190°C) and lining a 12-cup muffin tin with baking liners—or, if you prefer, a light coating of oil or butter. This little bit of prep helps guarantee the muffins release easily and bake evenly with sumptuous golden tops.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This step ensures your chemical leaveners and salt are well-distributed, so you get even rise and flavor throughout every Chocolate Chip Peanut Butter Muffin.
Step 3: Cream the Wet Ingredients
Grab a large mixing bowl and beat together the peanut butter, softened unsalted butter, brown sugar, and granulated sugar. You’re looking for a creamy, cohesive mixture—this is the base that gives your muffins their silky, tender texture. Take a moment to savor the aroma; it’s a preview of the treat to come!
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. You want everything smooth and well combined at this stage—no streaks or lumps, just creamy peanut buttery goodness.
Step 5: Mix Dry and Wet Ingredients
Add the flour mixture to your wet ingredients in batches, alternating with the milk. For best results, start and end with the dry mixture, and don’t over-mix! Just fold or stir gently until you don’t see streaks of flour—this keeps your Chocolate Chip Peanut Butter Muffins tender and light.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips, taking care not to overwork the batter. Each scoop should be studded with plenty of chips for pockets of chocolate in every bite. For that “wow” factor, you can reserve some chips for sprinkling on top before baking.
Step 7: Portion and Bake
Divide the batter evenly into your muffin tin, filling each cup about three-quarters full. If you saved extra chips, sprinkle them over the tops. Slide the tray into the oven for 16–18 minutes, until the muffins are golden and a toothpick poked into the center comes out mostly clean. Be sure not to overbake for the moistest results!
Step 8: Cool and Enjoy
Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms and makes sure every Chocolate Chip Peanut Butter Muffin finishes with a perfectly tender crumb and a touch of bakery-style crispness on top.
How to Serve Chocolate Chip Peanut Butter Muffins
Garnishes
Want to dress them up? Try a drizzle of warm peanut butter, a sprinkle of flaky sea salt, or a handful of extra chocolate chips pressed gently into the top while still warm. Each little embellishment makes your Chocolate Chip Peanut Butter Muffins even more inviting.
Side Dishes
Pair your muffins with cold milk, a creamy yogurt parfait, or a bowl of fresh strawberries for a breakfast or snack that’s totally satisfying. They also shine alongside a steaming cup of coffee or a frothy homemade latte for that true café experience.
Creative Ways to Present
For a fun twist, try serving these muffins on a platter with plenty of fresh fruit, or break them in half and spread with a kiss of extra peanut butter. You can even turn them into decadent muffin “sandwiches” by adding a layer of whipped cream cheese or a scoop of ice cream—perfect for birthdays or special afternoons!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Chip Peanut Butter Muffins in an airtight container at room temperature for up to 3 days. They stay deliciously soft, and the chocolate chips maintain their silky melt-in-your-mouth texture.
Freezing
These muffins freeze beautifully! Place cooled muffins in a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months; be sure to label the date so you’ll never miss out on enjoying them at their best.
Reheating
When the muffin craving hits, just pop a frozen muffin in the microwave for about 20 to 30 seconds. Or, warm it in a 300°F (150°C) oven for 5–8 minutes. This brings back that glorious just-baked freshness and soft, gooey chocolate.
FAQs
Can I use natural peanut butter instead of regular?
Absolutely! Just make sure to stir natural peanut butter really well before measuring to incorporate all the oils, and expect a slightly more pronounced peanut flavor in your Chocolate Chip Peanut Butter Muffins.
What’s the secret to bakery-style muffin tops?
Fill your muffin cups nearly to the top and don’t hesitate to sprinkle on a few extra chocolate chips. For an extra touch, a pinch of turbinado sugar before baking gives them that classic crispy finish.
Can I substitute almond or another nut butter?
Yes, you can swap in almond or cashew butter for a different flavor twist, but stick with creamy varieties for the best texture. It’s a fun way to personalize your batch of Chocolate Chip Peanut Butter Muffins!
Can I make these muffins dairy-free?
It’s easy! Substitute plant-based butter for regular and use your favorite non-dairy milk. Just choose semi-sweet chocolate chips that are also dairy-free and you’re all set.
How do I prevent dry or dense muffins?
The best tip is not to over-mix the batter once you add the flour, and avoid overbaking. Both practices guarantee your muffins will be tender, moist, and absolutely bakery worthy.
Final Thoughts
There’s something undeniably joyful about baking and sharing a batch of Chocolate Chip Peanut Butter Muffins. With their rich peanut butter flavor, melty chocolate studs, and cozy, homemade vibe, they’re a real treat to make—whether you’re treating yourself or inviting friends to join. Give them a whirl in your kitchen and let these muffins add a little more sweetness to your day!
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Chocolate Chip Peanut Butter Muffins Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of rich chocolate chips and creamy peanut butter with these delectable Chocolate Chip Peanut Butter Muffins. They are moist, flavorful, and ideal for a quick breakfast or a tasty snack any time of day.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Additional:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a large bowl, beat peanut butter, softened butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Combine and Bake: Add dry ingredients to the wet mixture, alternating with milk. Fold in chocolate chips. Divide batter into muffin cups, top with extra chocolate chips, and bake for 16–18 minutes.
- Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use natural peanut butter if preferred, stirring well before use.
- For a bakery-style top, sprinkle turbinado sugar before baking.
- Muffins can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 16g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
