Peanut Butter Chocolate Chip Muffins
Indulge in the perfect harmony of sweet and nutty flavors with these irresistible Peanut Butter Chocolate Chip Muffins! Soft, moist, and packed with the rich creaminess of peanut butter and melty semi-sweet chocolate chips, these muffins are a decadent treat that’s easy to whip up in just 35 minutes. Featuring a classic pantry-friendly base of all-purpose flour, brown sugar, and a hint of vanilla, this recipe balances timeless baking essentials with the bold, comforting taste of peanut butter. With a quick prep time and no-fuss baking process, they’re perfect for busy mornings, after-school snacks, or an indulgent dessert. Serve them warm for gooey chocolate goodness or savor them at room temperature for a delightful and portable treat. With their beautiful domed tops and rich flavor, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Creamy peanut butter
- 0.25 cups Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.
In another medium bowl, combine the peanut butter, melted butter, eggs, milk, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips gently to distribute them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for a nice domed top.
Bake 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 muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Peanut Butter Chocolate Chip Muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 237.9 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 438 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1445 mg | 31% | |
*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.
