Try these simple and delicious chocolate chip peanut butter muffins if you have extra peanut butter in your pantry! It’ll be a quick & easy snack for you and your family to boost energy for the day.☀️
Calling for peanut butter lovers! This recipe is for you if you want to try peanut butter differently, rather than just a typical peanut butter sandwich.
I have peanut butter almost always at home to make sandwiches for my daughter but hadn't developed any dessert recipe with it. Well, time for a change! I went through 3 large containers of peanut butter to develop this muffin recipe. (kudos to my husband who joined my Kroget trip at night) I struggled to keep it very moist and soft while tasting peanut butter enough, but I think I finally nailed it!
Nothing beats having a freshly made warm muffin in the morning. It is perfect for a quick breakfast, a snack for your kids, or even to bring outside for a picnic. Some of my favorite muffins are blueberry muffins, banana muffins, and apple cinnamon muffins. And this recipe has officially joined the list!
Let's dive in!
📌 Ingredients to make Chocolate Chip Peanut Butter Muffins
The dry ingredients
- All-purpose flour: It is necessary to sustain the body of muffins and create a bouncy texture.
- Granulated sugar: I recommend white sugar to keep the muffin soft and light against the heaviness of peanut butter.
- Baking powder: Baking powder reacts to moisture and heat and helps to create a fluffier texture.
- Baking soda: Baking soda reacts to acid and helps to create a fluffier cake.
- Salt: The salt flavor is almost necessary to enhance the peanut butter flavor. You may feel like adding more, depending on the sodium level in the peanut butter.
The wet ingredients
- Peanut butter: I recommend using non-natural creamy peanut butter for the best texture. Check below to learn the details.
- Oil: I used olive oil as a healthier option. You can also use regular oils, such as vegetable oil and canola oil.
- Egg: It plays a huge role in pushing the cake up in the oven and creating a softer texture along with the baking powder and baking soda.
- Honey: Honey adds richer sweetness than white sugar, which goes well with peanut butter. It also helps to keep the muffins moist.
- Milk: Use whole-fat milk for the best result.
- Chocolate chips: You can omit it if you are not a fan of chocolate. I do not recommend adding more amount than the recipe since too much chocolate overpowers the peanut butter flavor.
The topping
- Salted roasted peanuts (diced)(optional): The topping is my personal favorite. I love the crunchiness and saltiness with the soft muffins! I highly recommend salted roasted peanuts for the best result.
- Sea salt: Some sprinkles (optional): You can also sprinkle a tiny bit of sea salt if you are not adding peanuts on top. The little bit of saltiness goes well with the peanut butter.
- Chocolate chips
What type of peanut butter should I use for this recipe?
Creamy peanut butter
For this recipe, please use creamy peanut butter to get an accurate result. The texture and flavor of the muffins won't be the same using peanut butter with crunch since it contains less paste. I recommend sprinkling the diced toasted peanuts on top of the muffins if you like to add the crunchiness!
Natural peanut butter
Among the creamy peanut butter, there are natural ones and non-natural ones. Natural peanut butter usually contains only peanuts and sometimes a little bit of salt. The peanut oil and paste are often separated in the container. Always mix them well before use.
Non-natural peanut butter
The container doesn't say "non-natural" but rather, just does not say "natural". Non-natural creamy peanut butter is usually thicker and it contains more additional ingredients. I tried the recipe with both natural and non-natural creamy peanut butter and surprisingly, the muffins tasted better with non-natural creamy peanut butter. It felt a little bit more moist and softer.
I used one of the most popular brands (Jif), but you can also use any "non-natural" creamy peanut butter.
📌 Basic tools you'll need to make Chocolate Chip Peanut Butter Muffins
- Muffin tin: I used a regular-size cupcake pan.
- Cupcake/muffin liners
- Bowl
- Whisk
- Spatula
- (Ice cream scoop)
Is a cupcake pan and a muffin pan the same?
In the States, a cupcake pan and a muffin pan are normally the same, but this also depends on the brand. The one I used this time was sold as a "muffin pan" but it is the same size as a regular cupcake pan. I see some muffin pans are bigger than regular cupcake pans when I search online. I recommend always checking the size of the pan in the recipe and seeing if you need to adjust the baking time.
📌 7 Steps to Chocolate Chip Peanut Butter Muffins
- Whisk the dry ingredients together; All-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate large bowl, mix the wet ingredients except milk; Peanut butter, oil, eggs, and honey with a whisk until it looks smooth.
- Add milk: Add ⅓ - ½ of the milk and mix until smooth. Add the remaining milk and mix until it's evenly blended.
- Add the dry ingredients and mix until smooth. Switch to a spatula and clean the bottom and sides of the bowl to ensure it's evenly incorporated.
- Set aside about 3 tablespoon of chocolate chips for topping and add the rest to the cake batter. Mix.
- Divide the cake batter into 18 muffin cups using an ice cream scoop. You can fill it up to the height of the paper liners to create big domes on the muffin tops. Top them with the diced peanuts (optional) and the remaining chocolate chips.
- Bake at 355ºF (180ºC) for about 20 minutes until it bounces back gently when you touch it. Take them out of the pans with a small cake spatula while they are hot and cool them in a wire rack.
Now, enjoy! The muffin is a great match with a cup of milk.
📌 Expert Tips
- The cake batter will look lumpy in the beginning after adding flour. Continue mixing it until it looks smooth so that you won't end up finding the lumps of flour in the finished muffins!
- Be careful not to overbake them to avoid dry muffins. Bake just until the top bounces back very gently. Adjust the baking time and oven temperature accordingly, depending on the oven, the size and amount, etc.
- The melted chocolate is very very hot right after the muffins are baked. Be careful not to touch them directly. (I screamed a couple of times doing it.)
📌 Frequently Asked Questions
Wrap each tightly with plastic wrap and ideally put them in a ziploc or airtight container to prevent them from getting dry. You can store it for a day at room temperature, 3 - 4 days in the fridge, or a few months in the freezer. But! It tastes the best when it's just made - Over time, it's going to feel a little bit drier. I recommend consuming it right away or at least within that day. Heat them in the microwave after storing them in the fridge.
Yes, you can! You can make half or the double amount as you like.
Yes, you can omit it if you like!
Yes. The texture was slightly heavier with light brown sugar, but it still tasted great!
📌 More simple cake recipes
If you loved these delicious muffins, also try other simple cakes!
📌 VIDEO: Watch How To Make It!
Watch the video to learn how to make these homemade muffins visually and get a deeper understanding of all the processes.
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📌 Printable Recipe
💬 If you loved these peanut butter chocolate chip muffins, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Chocolate Chip Peanut Butter Muffins
Equipment
- Cupcake pan Regular size
- Cupcake liners
- Bowl
- Whisk
- Spatula
Ingredients
- 250 g (2 cups) All-purpose flour
- 200 g (1 cup) Granulated sugar - [
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 256 g (1 cup) Peanut butter
- 115 g (½ cup) Oil
- 100 g (2 eggs) Egg
- 40 g (2 Tablespoons) Honey
- 360 g (1 ½ cups) Milk
- 170 g (1 cup) Chocolate chips - Set aside 3 tablespoon for topping
- Some (Some) Salted roasted peanuts (diced) - optional
- Some (Some) Sea salt - optional
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Whisk the dry ingredients together; All-purpose flour, granulated sugar, baking powder, baking soda, and salt.250 g All-purpose flour, 200 g Granulated sugar, 2 teaspoons Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
- In a separate bowl, mix the wet ingredients except milk; Peanut butter, oil, eggs, and honey with a whisk until it looks smooth.256 g Peanut butter, 115 g Oil, 100 g Egg, 40 g Honey
- Add milk: Add ⅓ - ½ of the milk and mix until smooth. Add the remaining milk and mix until it's evenly blended.360 g Milk
- Add the dry ingredients and mix until smooth. Switch to a spatula and clean the bottom and sides of the bowl to ensure it's evenly incorporated.
- Set aside about 3 tablespoon of chocolate chips for topping and add the rest to the cake batter. Mix.170 g Chocolate chips
- Divide the cake batter into 18 cups using an ice cream scoop. You can fill it up to the height of the cupcake liner to create a big dome on top. Top them with the diced peanuts (optional) and the remaining chocolate chips.Some Salted roasted peanuts (diced) , Some Sea salt
- Bake at 355ºF (180ºC) for about 20 minutes until it bounces back gently when you touch it. Take them out of the pans with a small cake spatula while they are hot and cool them in a wire rack.Be careful not to overbake them to avoid dried muffins. Bake just until the top bounces back very gently. Adjust the time and temperature accordingly, depending on the oven, the size and amount, etc.
Video
Notes
How to store it:
Wrap each tightly and ideally put them in a ziploc to prevent them from getting dry. You can store it for a day at room temperature, 3 - 4 days in the fridge, or a few months in the freezer. But! It tastes the best when it's just made - Over time, it's going to feel a little bit drier. I recommend consuming it right away or at least within that day. Heat them in the microwave after storing them in the fridge.Nutrition
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