These easy peanut butter muffins have a delicious peanut butter flavor, moist texture, and are filled with chocolate chips. Make them for breakfast or a snack – they’re the perfect way to get your peanut butter fix.
Peanut butter is such a staple breakfast food. But have you ever made peanut butter muffins? These delicious peanut butter morsels have a delicious peanut butter taste, aren’t too sweet, and can be made extra special if you turn them into peanut butter chocolate chip muffins. The chocolate chips are optional, but also necessary (if you ask me).
Because as much as I love peanut butter on toast – sometimes you need to up the ante with your peanut butter 🙂
Peanut Butter Muffin Recipe
To be totally honest – developing this peanut butter muffin recipe was a little tricky. Too often in my recipe testing the muffins either turned out way too dry or slightly oily. Or somehow, some variations managed to be both dry and oily at the same time.
In the end here’s what I settled on:
- First, whisk together the dry ingredients: 2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon salt.
- In a separate bowl, beat together: 1/3 cup oil, 3/4 cup brown sugar, 1/2 cup peanut butter, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup sour cream and 1/2 cup milk.
- Gently fold the flour mixture into the wet ingredients, followed by folding in 1 cup chocolate chips.
- Spoon the batter into the prepared muffin pan.
- Bake for 15-18 minutes, or until an inserted toothpick comes out clean (minus any melted chocolate chips).
Tips for Moist Peanut Butter Muffins
- Measure the flour carefully. Whisk it first, then spoon into a dry measuring cup and level off the top. Too much flour and the muffins get dry quickly.
- We’re using oil instead of butter to keep them tender.
- I do not recommend using natural or homemade peanut butter. Sometimes it’s too oily, other times there’s not enough oil.
- The brown sugar not only adds flavor, but also more moisture. For a sweeter muffin, use 1 cup of brown sugar instead of 3/4 cup.
- Do not over mix the batter. Too much mixing causes muffins to get tough. The batter will be thick.
- Bake times can vary, so watch your oven carefully.
- Muffins are best if enjoyed the same day you bake them (preferably almost right after they come out of the oven).
Love peanut butter? Try these other favorites:
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Frosting
- Peanut Butter Blondies
- Peanut Butter Oatmeal Cookies
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil or canola
- 3/4 cup brown sugar
- 1/2 cup peanut butter , I do not recommend natural
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup chocolate chips
Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin papers (you'll end up with 12-14 muffins total).
In a large bowl whisk together the flour, baking powder and salt.
In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth.
Turn the mixer down to low speed and mix in the milk and sour cream.
Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips.
Spoon the batter into the prepared muffin pan, filling each to the top of the paper (you'll end up with 12-14 muffins total).
Bake for 16-18 minutes, or until an inserted toothpick comes out clean (except for the melted chocolate chips).
*Measuring the flour incorrectly can result in dry muffins. Whisk the flour carefully, then spoon into a dry measuring cup and level off the top. Or weigh using a kitchen scale. 1 cup of flour is 125grams.
**Muffins are best enjoyed the same day that they're made. Store leftovers in an airtight container at room temperature for up to 3 days.