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Peanut Butter and Chocolate Chip Muffins
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!
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.
Serving: 1muffin | Calories: 360kcal | Carbohydrates: 46g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 258mg | Potassium: 230mg | Fiber: 2g | Sugar: 22g | Vitamin A: 315IU | Calcium: 84mg | Iron: 2mg