Let me tell you and imagine if you will, gorgeous peanut butter muffins straight from the oven – the heavenly smell wafting around the kitchen, each one full of oozy, still warm choc chips. If that’s not a reason to make these right now, I don’t know what is.
If you’re looking for a healthier peanut butter treat, try these Peanut Butter Bliss Balls too.
I assume you made it here because you love the thought of chocolate and peanut butter wrapped up in a muffin. Whether for breakfast or just a snack, these Chocolate Chip Peanut Butter Muffins are one of my favourites.
Oh, and feel free to break one open and drop a nice portion of butter on top for pure buttery, peanutty, chocolatey heaven.
How to make them
A wonderful thing about these peanut butter muffins (like most) is they are incredibly easy to throw together. Seriously! Making muffins from scratch takes minutes!
- Mix dry ingredients in one bowl
- Mix wet ingredients in a second bowl
- Combine them thoroughly
- Divide the batter among a 12 hole muffin tin
- Bake for 20 minutes
And then after all that you can eat them warm or let them cool. Options!
Can you freeze muffins?
You can freeze muffins – just make sure they’re in an airtight container and they’ll keep well in the freezer for 2-3 months. Go the extra mile and wrap each one individually in plastic wrap first and they’ll keep even better.
The best bit about a frozen muffin is reheating it makes it all soft and fluffy again and tastes just as good as when it was first baked.
Customise your muffins
- The peanut butter – you could use crunchy peanut butter to add a little crunch
- Peanut butter jelly muffins – add jam in the centre like my Cinnamon Sugar Donut Muffins
- Crunchy top – add some streusel to the top like these Coffee Cake Muffins
- Choc chips – use white chocolate chips for something a bit different
- Other nut butters – you can substitute the peanut butter for almond butter to make or even try cashew butter or others you may like to use.
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Are you planning a treat breakfast or brunch this weekend because these Chocolate Chip Peanut Butter Muffins are just the ticket. Soft, light but filled with flavour, everyone will want one.
More muffin recipes you’ll love
- Pistachio Chocolate Chocolate Chip Muffins
- Coffee Cake Muffins
- Bakery style chocolate chip muffins
- Carrot Cake Muffins
- Blueberry Orange Muffins
- Jam-filled Cinnamon Sugar Donut Muffins
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Chocolate Chip Peanut Butter Muffins
- 260 g plain (all-purp) flour (2 cups / 9.2oz)
- 200 g light brown sugar (1 cup packed / 7oz)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate chips (180g / 6.4oz)
- 2 large eggs
- ¾ cup whole milk
- ⅔ cup smooth natural peanut butter
- 1 teaspoon vanilla
For best results, always weigh ingredients where a weight is provided
- cookie scoop for evenly dividing batter
- Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicone muffin tray and set aside.
- In a large bowl whisk together the flour, sugar, baking powder and salt. Add the choc chips and mix it well.
- In a separate bowl whisk together the eggs, milk, peanut butter and vanilla until well mixed.
- Divide the batter equally among the 12 muffin holes (to about ¾ full)
- Bake for around 20 minutes, turning the tray half way through, until a toothpick inserted comes out clean (you'll have to try to miss the choc chips though)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary - check for doneness 2-3 minutes before the recipe suggests
- I use a medium ice cream scoop to divide the batter evenly
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12 Comments on “Chocolate Chip Peanut Butter Muffins”
These were delicious, will definitely make them again. We baked them in a unicorn silicone mould witch made them ever more delicious for my girls 😊
I’m so happy you loved them and so fun in a unicorn mould! Thanks Naomi.
My peanut butter loving family have asked me to make these on repeat from now on. Delicious and by fav the easiest and tasty muffins I’ve made in a very long time. 5 stars!
Thanks so much for trying my recipe, so happy you all loved them.
I converted to gluten free (200g all purpose gluten free flour, 60g almond meal to replace the wheat flour). Bumped up the milk to a cup and they came out absolutely perfect. Thank you:-)
This is so great to hear. Thanks for your tips Angela.
BF and I had an early golf tee time so I made these muffins the night before. Sooo good! We’re both pb fans (his favorite candy is Reese’s of course) and 2 of these with my coffee kept me full all morning. I like to warm them and add a smear of more pb, yum!
So happy you loved them Jodie 🙂
These muffins are so easy to make and yes you’re right, the PB and chocolate are perfect together!
Thanks Trang 🙂
So fluffy and hearty these muffins look. I need to try these out asap!
You definitely should Neha. They’re so delish