Peanut Butter Muffins

Ingredients You Need

• canola, vegetable or avocado oil
• peanut butter, creamy - The best peanut butter to use is Jif in my opinion, but you could use Justin's or any nut butter that is very smooth and or healthy, natural or sugar-free
• brown sugar
• eggs
• milk or buttermilk use non-dairy for vegan option
• vanilla extract
• baking powder
• baking soda
• salt
• all purpose flour
• mini chocolate chips or use regular chocolate chips or peanut butter chips or vegan/sugar-free chocolate chips

How to Make Peanut Butter Chocolate Chip Muffins 

1. 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.
2. In a mixing bowl, whisk together the oil, peanut butter, brown sugar, and eggs until well combined and smooth.
3. Add the milk and the vanilla extract, and whisk together.
4. 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.
5. Fold in the chocolate chips.
6. 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.
7. Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.

Peanut Butter Options

• Add peanut butter chips with the chocolate chips or just completely 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!
• If you’re looking to make these muffins peanut free, use a drippy almond butter or cashew butter as a replacement.  

 If You're Looking for Healthy Peanut Butter Muffins Options, We've Got You Covered!!

1. To make these healthier, use ½ cup whole wheat flour with 1 ½ cups all purpose flour instead of using all all-purpose flour.
2. 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.

To Store

Place muffins on the counter in an airtight container for a day, then transfer to the fridge for 3 - 4 days.

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