Peanut Butter Chocolate Chip 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!
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:
- 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.