Peanut Butter Chocolate Chip Muffins
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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!
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!
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:
- Butterscotch
- Caramel
- Cinnamon
- 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.
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.
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Peanut Butter and Chocolate Chip Muffins
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup peanut butter chips
- ¾ cup semi-sweet chocolate chips
- ½ cup butter (unsalted, melted and cooled)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Notes
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made these exactly as instructed and they came out perfectly! Soft, flavorful and oh so good! I make muffins for my physical therapy team and they give these a two thumbs up! Thanks for sharing this recipe!
My pleasure, glad you liked them!
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!
Thanks Katalina! I did my share of baking today, I’m now cooling off in the basement. LOL
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!
LOL, just passed through Winnipeg on Saturday and it was hot! 33 here in La Salle today!
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?!?
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. 🙂
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.
Hey Mike
Does that mean you’ll make some for Patty? 🙂
These sound like my kind of muffins! So fluffy and buttery, yum 🙂