Peanut Butter and Chocolate Chip Muffins
Indulge in the perfect pairing of sweet and nutty flavors with these Peanut Butter and Chocolate Chip Muffins—a must-try for breakfast, snack time, or dessert! Packed with creamy peanut butter and studded with melty semi-sweet chocolate chips, these muffins are soft, moist, and irresistibly rich. They’re easy to whip up with pantry staples, taking just 15 minutes of prep time before baking to golden perfection. The addition of melted butter, whole milk, and a hint of vanilla creates a tender crumb that melts in your mouth. Perfectly portioned for on-the-go snacking, these bakery-style treats can be enjoyed warm or cooled and stored for later. Perfect your muffin game with this recipe that’s brimming with comfort and decadence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup creamy peanut butter
- 0.25 cup unsalted butter, melted and cooled
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, mix the granulated sugar, light brown sugar, and peanut butter until smooth and creamy.
Add the melted and cooled butter to the peanut butter mixture and mix well. Then add the eggs, one at a time, beating after each addition. Stir in the vanilla extract and milk until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter comes together. Be careful not to overmix.
Fold in the semi-sweet chocolate chips gently using a silicone spatula or wooden spoon.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 549.3 g | 200% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 314.8 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 522 mg | 40% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
