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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!
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!
- 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!
How To Make Peanut Butter Chocolate Chip Muffins
- 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.
- Combine dry ingredients: In a large bowl whisk together flour, baking soda, baking powder, salt, chocolate chips, and peanut butter chips; set aside.
- 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.
- Divide the batter: Spoon the bater evenly into the prepped muffin tray – remember to fill them up!
- 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:
- Sea Salt Caramel
How To Make The Perfect Muffin Dome
Ever wonder how bakeries get their muffins to have those big perfect domes? Here are some tips:
- 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!
- 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”!
- 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.
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.
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.
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
- Double Chocolate Muffins
- 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.
- 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.