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Half of a chocolate chip peanut butter muffin
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Peanut Butter Muffins

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. 
Course Breakfast, Dessert
Cuisine American
Keyword Peanut Butter Chocolate Chip Muffins, Peanut Butter Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 397kcal

Equipment

  • 12-cavity muffin pan

Ingredients

  • 1 ¾ cups all-purpose flour (219 grams)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup vegetable oil (120 ml) or canola
  • ¾ cup light brown sugar (158 grams)
  • ¾ cup peanut butter do not use natural
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (240 ml) room temperature
  • 1 cup chocolate chips (180 grams)

Instructions

  • Preheat the oven to 375F (190C) 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. Set aside.
  • In a separate large bowl whisk together the oil, brown sugar and peanut butter. I recommend warming up the peanut butter for 30 seconds on medium power in the microwave first.
  • Whisk the eggs, vanilla and buttermilk into the oil mixture until smooth.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the bowl. Gently fold the mixture together. If there are lots of lumps of flour, whisk by hand using a wire whisk to remove the lumps.
  • Gently fold in about ¾ cup chocolate chips (save the remaining ¼ cup for later).
  • Spoon the batter into the prepared muffin pan, filling each about ¾ full (you'll end up with 12-14 muffins total). Add a few extra chocolate chips to the top of each unbaked muffin.
  • Bake for 16-18 minutes in the middle of the preheated oven, or until an inserted toothpick comes out clean (except for the melted chocolate chips). 
  • Cool muffins in the pan for about 10 minutes, then carefully transfer to a wire rack to continue cooling.

Notes

  1. Flour: 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.
  2. Light Brown Sugar: If you only have dark brown sugar, use ½ cup brown sugar and ¼ cup granulated sugar. 
  3. Peanut Butter: Be sure to use commercially prepared, smooth peanut butter. Do not use anything where the oil sits on top - this can lead to inconsistent results because the amount of oil added will differ. Crunchy peanut butter can be used - but I recommend adding 2 extra tablespoons of peanut butter.
  4. Storage: 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. Baked and cooled muffins can be frozen for up to 2 months.
  5. Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 uniform muffins. I typically get a total of 14 muffins with this recipe. 

Nutrition

Calories: 397kcal | Carbohydrates: 43g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 166mg | Potassium: 236mg | Fiber: 2g | Sugar: 26g | Vitamin A: 112IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg