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    Home » Breakfast & Brunch » Muffins

    Peanut Butter Muffins

    Published: Jun 1, 2021 · by Kim Lange · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe
    Peanut Butter Chocolate Chip Muffins

    Peanut Butter Muffins are loaded with delish peanut butter flavor and gooey morsels of chocolate chips throughout! Give me a baker's dozen please! 

    These muffins are super moist and yummy delish and it's our favorite easy baking go-to peanut butter muffin recipe for your breakfast and snacking delights for a delicious protein boost to your day! 

    As we all know, homemade peanut butter muffins are always a win, especially when peanut butter is involved!!  They smell so amazing, no one can resist when muffins are around.  Everyone wants to devour them!

    Healthy peanut butter muffins are 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!  Peanut butter adds protein!  Gotta love that for an energy booster!!

    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
    Peanut Butter Chocolate Chip Muffins

    Peanut Butter Chocolate Chip Muffins

    Kim Lange
    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! 
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Course Breakfast, Dessert, Snack
    Servings 12 Servings
    Calories

    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

    Peanut Butter Options:
    1. 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?
    2. 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 are looking for healthier peanut butter muffin options, we've got you covered!!
    1. To make these healthier, use ½ cup whole wheat flour with 1 ½ cups 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:
    1. Place muffins on the counter in an airtight container for a day, then transfer to the fridge.
    To freeze:
    1. 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.
    Keyword breakfast, chocolate chip, healthy snack, muffins, peanut butter, peanut butter and chocolate, vegan
    Tried This Recipe?Let us know how it was by commenting below!

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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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      Recipe Rating




    1. Catherine says

      June 07, 2021 at 7:57 pm

      These muffins look marvelous Kim, SO moist and fluffy! What a great way to start the day!!

    2. Kim Lange says

      June 07, 2021 at 5:56 pm

      Thank you so much Valentina! xo

    3. Valentina says

      June 06, 2021 at 5:44 pm

      I would like these for breakfast. Everyday! Delicious! Pinned to my muffin board. 🙂 ~Valentina

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    WELCOME!

    Kim Lange

    Hi, I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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