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Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

5 from 2 votes
Soft, moist muffins made with creamy peanut butter and semi-sweet chocolate chips.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 Muffins
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • ½ cup neutral vegetable or canola oil
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons extra chocolate chips for topping optional

Equipment

  • 12-cup muffin pan
  • Paper liners
  • 2 Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Prepare the oven: Heat the oven to 350°F (175°C) and line a 12-cup muffin pan.
  2. Mix the wet ingredients: Whisk peanut butter, brown sugar, oil, and eggs until smooth.
  3. Add milk and vanilla: Whisk in the milk and vanilla until evenly combined.
  4. Combine the dry ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  5. Make the batter: Fold the dry mixture into the wet ingredients just until no visible flour remains.
  6. Add chocolate chips: Gently fold in the chocolate chips without overmixing.
  7. Fill the muffin pan: Divide the batter evenly between the liners, filling each about three-quarters full.
  8. Add extra chips: Sprinkle reserved chocolate chips over the tops if desired.
  9. Bake: Bake for 18–22 minutes, checking with a toothpick inserted into the center.
  10. Cool: Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack.

Notes

Storage

Store cooled muffins in an airtight container at room temperature for about 2 days or freeze for longer storag