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Home / Recipes
30 minutes
4.67 from 3 votes
9 Comments

Peanut Butter Chocolate Chip Muffins

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by: Joanna Cismaru
10.26.19
Updated: 10.02.20

This post may contain affiliate links. Please read my disclosure policy.

Still looking for that snack that will satisfy your peanut butter and chocolate cravings anytime of day? These Peanut Butter Chocolate Chip Muffins are super easy to make and serve as a perfect mid-morning snack or after-dinner treat! 

Peanut Butter Chocolate Chip Muffins broken in half on a white plate with a red and white straw for a glass of milk

Who else loves fresh muffins out of the oven? There is just something about the aroma of and taste of homemade muffins. I also love that you can eat cake for breakfast and feel okay about it because it’s disguised as breakfast food. Shout out to the genius that came up with muffins!

Not to toot my own horn or anything, but these muffins are delicious! And while blueberry muffins were my go to for a long time, nothing beats chocolate chips and peanut butter chips – together, warm and gooey!

Ingredients

  • Flour – I used all-purpose flour here, but if you’re looking for a healthier alternative, you can use whole wheat flour!
  • Baking soda and baking powder – we want good leavening ingredients to get a food rise out of these muffins.
  • Butter – unsalted, melted and cooled.
  • Salt – Never forget to use salt, it brings out all the great flavors in your baked goods!
  • Sugar – Granulated white sugar is all you need.
  • Vanilla – Any brand of vanilla extract will do.
  • Eggs – Our binding agent for our muffins!
  • Buttermilk – We want our milk to have some tang to it! If you can’t find any, you can make your own. For every 1 cup of butter milk, use 1 cup of regular milk, 1 tbsp of lemon juice or vinegar. Let it sit for 5 – 10 minutes after mixed and when it’s done, it should look thicker and show signs of curdling.
  • Peanut butter chips – you can find them in the baking section of your grocery store!
  • Chocolate chips – semi-sweet, please!
a bunch of Peanut Butter Chocolate Chip Muffins on a black cutting board with a glass of milk

How To Make Peanut Butter Chocolate Chip Muffins

  1. Preheat oven: To 425 degrees and spray a 12 cup muffin tray with non-stick cooking spray. You can also line the muffin tray with muffin liners if you prefer.
  2. Combine dry ingredients: In a large bowl whisk together flour, baking soda, baking powder, salt, chocolate chips, and peanut butter chips; set aside.
  3. Combine wet ingredients: In a medium bowl whisk together melted butter, sugar, eggs, buttermilk, and vanilla. Gently fold in dry ingredients, and mix until just combined.
  4. Divide the batter: Spoon the bater evenly into the prepped muffin tray –  remember to fill them up!
  5. Bake your muffins: Bake muffins for 5 minutes at 425 degrees. Then turn the heat down to 325 degrees and bake for 13 – 15 minutes. Let cool for 5 – 10 minutes before serving!

Do I Have To Use Peanut Butter Flavored Chips

What do you have against peanut butter? Just kidding, of course you don’t. Some other chip options are:

  • Butterscotch
  • Caramel
  • Cinnamon
  • Sea Salt Caramel
Peanut Butter Chocolate Chip Muffins in a muffin pan fresh out of the oven

How To Make The Perfect Muffin Dome

Ever wonder how bakeries get their muffins to have those big perfect domes? Here are some tips:

  1. Use room temperature ingredients – Think of it this way – you’re using high heat in order to bake your muffins, so if the butter and eggs you use are coming directly from the fridge, this is helping the process!
  2. Make sure your batter is thick – You don’t want a liquidy batter, so if that happens  you may need to make some adjustments; maybe more flour or less butter. The batter should be “spoonable” not “pourable”!
  3. Fill your muffin cups – Fill those muffin cups so they are nearly full! The muffins won’t rise as high if they’re isn’t enough batter!

How Do I Know If My Muffins Are Done Baking

Insert a toothpick into the thickest part of your muffin dome. If when removed, the toothpick is clean, your muffins are done. If the toothpick comes out with batter attached to it, bake your muffins for another 5 – 10 minutes at a time, and test again using a new toothpick each time.

Storage

To store muffins or any quick breads, placing them into a sealable bag to protect them from drying out and at room temperature, will keep them for up to 3 days.

Freezing

Muffins can be stored for up to 3 months in the freezer. Wrap your muffins in plastic wrap, aluminum foil or put in a large freezer bag! To reheat, from frozen, place in the microwave for about a minute or until heated through.

a stack of muffins

Want More Cake For Breakfast? Check Out These Recipes:

  • Pumpkin Zucchini Muffins
  • Pancake Muffins
  • Carrot Cake Muffins
  • Apple Coffee Cake Muffins
  • Cranberry and Banada Muffins
  • Bakery Style Blueberry Muffins
  • Banana Nut Muffins

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a peanut butter chocolate chip muffin cut in half

Peanut Butter and Chocolate Chip Muffins

4.67 from 3 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
Still looking for that snack that will satisfy your peanut butter and chocolate cravings anytime of day? These Peanut Butter Chocolate Chip Muffins are super easy to make and serve as a perfect mid-morning snack or after-dinner treat! 

Equipment

  • 12-Cup Muffin Pan
  • 6-Inch Stainless Steel Whisk
  • Glass Mixing Bowl Set (3 piece)

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup peanut butter chips
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup butter unsalted, melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
US Customary – Metric

Instructions

  • Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray. You can also line the muffin tray with muffin liners if preferred.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt peanut butter chips and chocolate chips. Set aside.
  • In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Gently fold together until just combined.
  • Divide the batter equally into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes before serving.

Recipe Notes

  1. To store muffins or any quick breads, placing them into a sealable bag to protect them from drying out and at room temperature, will keep them for up to 3 days.
  2. Muffins can be stored for up to 3 months in the freezer. Wrap your muffins in plastic wrap, aluminum foil or put in a large freezer bag! To reheat, from frozen, place in the microwave for about a minute or until heated through.

Nutrition Information:

Serving: 1muffinCalories: 360kcal (18%)Carbohydrates: 46g (15%)Protein: 7g (14%)Fat: 17g (26%)Saturated Fat: 10g (63%)Cholesterol: 53mg (18%)Sodium: 258mg (11%)Potassium: 230mg (7%)Fiber: 2g (8%)Sugar: 22g (24%)Vitamin A: 315IU (6%)Calcium: 84mg (8%)Iron: 2mg (11%)
Course:Breakfast, Muffins
Cuisine:American
Keyword:chocolate chip muffins, muffin recipe, peanut butter muffins
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Katalina @ Peas and Peonies says

    July 29, 2015 at 12:10 pm

    The muffins top are definitely perfect on these bad boys, I love the cute cracks as well, that is probably baking from high and after on low, just like you recommended, I love muffins to death, blueberry, banana nut and PB are my faves, and just like you I just didn’t bake enough of them, that must change, soon!

    Reply
    • jo says

      July 29, 2015 at 1:16 pm

      Thanks Katalina! I did my share of baking today, I’m now cooling off in the basement. LOL

      Reply
  2. Deborah says

    July 29, 2015 at 9:57 am

    I have made Banana Chocolate Chip Muffins for years. I love the idea of peanut butter chips! Replacing 1/2 of sugar, and half of the buttermilk and butter with a cup of mashed bananas made the best cross-creation!

    Here in Winnipeg, it’s been in the 30’s for a week, …We had a terrific TStorm and I made these in celebration!

    Reply
    • jo says

      July 29, 2015 at 10:05 am

      LOL, just passed through Winnipeg on Saturday and it was hot! 33 here in La Salle today!

      Reply
  3. mila furman says

    July 29, 2015 at 9:39 am

    Jo they do look incredible! When I was in college I would swing by Starbucks and get a latte and their cream cheese stuffed carrot cake muffins. This post reminds me of that time 🙂 And I do the same trick with the puffed up muffin tops!!! It’s awesome! Gives it that bakery feel doesn’t it?!?

    Reply
    • jo says

      July 29, 2015 at 9:58 am

      It sure does Mila! Oh I know those muffins you’re talking about, they are great, I just never liked Starbucks coffee, found it too strong, so that’s why Tim Horton’s is my choice. 🙂

      Reply
  4. Mike | Chili Pepper Madness says

    July 29, 2015 at 8:22 am

    5 stars
    Yeah, um, THESE look pretty darned delicious. Busting out the muffin tins! =) Seriously, looking forward to trying these out. I’m sure Patty wants some, too.

    Reply
    • jo says

      July 29, 2015 at 10:01 am

      Hey Mike
      Does that mean you’ll make some for Patty? 🙂

      Reply
  5. June @ How to Philosophize with Cake says

    July 28, 2015 at 1:37 pm

    These sound like my kind of muffins! So fluffy and buttery, yum 🙂

    Reply

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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