Peanut Butter Muffins! Loaded with peanut butter flavor and gooey morsels of chocolate chips throughout, these muffins are super moist and yummy delish!
It's our favorite go-to easy baking peanut butter muffins for your breakfast and snacking delights for a delicious protein boost to your day!
As we all know, home-made muffins are always a win!! They smell so amazing, no one can resist when muffins are around. Everyone wants to devour them!
They're the perfect snack in the middle of the afternoon! Perfect for breakfast with your cup of coffee when you're ready to start your day and always a BIG WIN when the kids are hungry, which is always!
So easy to make! There's no mixer involved and these can definitely be modified to make them bursting with even more peanut butter!
More Peanut Butter Options!
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Add peanut butter chips with the chocolate chips or just replace with peanut butter chips! And don't forget Mini Reese's Peanut Butter Cups
for a fun option sometime? How easy is that?
- Replace â…“ of the all-purpose flour with any peanut butter powder
for an extra burst of peanut butter flavor! I love this stuff!
- The best peanut butter to use is Jif
in my opinion, but you could use Justin's or anything that is very smooth.
- Peanut butter adds protein! Gotta love that for an energy booster!!
- If you’re looking to make these muffins peanut free, use a drippy almond butter or cashew butter as a replacement.
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If you are looking for healthier peanut butter muffin options, we've got you covered!!
- To make these healthier, use ½ cup whole wheat flour or add in a ½ cup of oats with 1 & ½ cups all purpose flour.
- If you make substitutions to make them vegan healthier, use ½ cup applesauce or 2 mashed bananas for the eggs, use a non-dairy milk like coconut or almond milk and be sure to use dairy free chocolate chips. Reduce the oil to ¼ cup as well.
To store:
Place muffins on the counter in an airtight container for a day, then transfer to the fridge.
To freeze:
Allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More Muffins You'll Wanna Snack On!
- Chocolate Banana Muffins
- Healthy Double Chocolate Muffins
- Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
- Healthy Chocolate Peanut Butter Oatmeal Bars
- Chocolate Chip Yogurt Muffins {Bakery Style}
- Healthy Chocolate Peanut Butter Muffins
- Bakery Style Blueberry & Blackberry Muffins
- Skinny Peanut Butter Banana Chocolate Chip Muffins
- Healthy Pumpkin Oat Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins
Ingredients
- ½ cup oil canola, vegetable or avocado
- ⅔ cup peanut butter creamy
- ¾ cup brown sugar packed, use 1 cup for sweeter
- 2 large eggs
- 1 ¼ cups milk or buttermilk use non-dairy for vegan option
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 ⅓ cup mini chocolate chips or use regular chocolate chips or peanut butter chips
Instructions
- Preheat oven to 375F and line a 12-cup muffin tin with muffin cupcake liners. Make sure you spray the inside of your muffin liners with non-stick cooking spray to prevent muffins from sticking. Can also use silicone or regular muffin tin pan as well using non-stick cooking spray.
- In a mixing bowl, whisk together the oil, peanut butter, brown sugar, and eggs until well combined and 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 gradually add this mixture to the wet ingredients, folding it all together without overmixing the batter.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cups, using a large ice cream scoop or spoon to the top of each of the muffin tins.
- Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.
Notes
- Add peanut butter chips with the chocolate chips or just replace with peanut butter chips! And don't forget Mini Reese's Peanut Butter Cups for a fun option sometime? How easy is that?
- Replace ⅓ of the all-purpose flour with any peanut butter powder for an extra burst of peanut butter flavor! I love this stuff!
- To make these healthier, use ½ cup whole wheat flour with 1 ½ cups all purpose flour.
- If you make substitutions to make them vegan healthier, use ½ cup applesauce for the eggs, use a non-dairy milk like coconut or almond milk and be sure to use dairy free chocolate chips.
- Place muffins on the counter in an airtight container for a day, then transfer to the fridge.
- Allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Catherine says
These muffins look marvelous Kim, SO moist and fluffy! What a great way to start the day!!
Valentina says
I would like these for breakfast. Everyday! Delicious! Pinned to my muffin board. 🙂 ~Valentina
Kim Lange says
Thank you so much Valentina! xo