If you’re looking for a treat that delivers the perfect marriage of nutty richness and decadent chocolate, you have to try these Chocolate Chip Peanut Butter Muffins. Each bite is soft, moist, and bursting with those classic, nostalgic flavors we all crave. Whether you’re baking for a weekend brunch, an after-school snack, or simply need a sweet pick-me-up, this recipe is easy to whip up and impossible to resist. One bowl, a handful of pantry staples, and a few minutes of mixing are all that stand between you and a dozen fluffy muffins that taste like pure comfort!
Ingredients You’ll Need
Here’s the magic: simple, everyday ingredients come together to create Chocolate Chip Peanut Butter Muffins that taste like something straight from your favorite bakery. Each one plays a starring role in giving these muffins their soft crumb, rich flavor, and irresistible chocolate bits.
- All-purpose flour: The backbone of our muffins, providing that classic, tender structure.
- Granulated sugar: Adds sweetness without overshadowing the peanut butter flavor.
- Light brown sugar: Brings a hint of molasses for extra moisture and depth in every bite.
- Baking powder: Gives a gorgeous, tall rise—no flat muffins here!
- Baking soda: Helps the batter brown beautifully and stay light.
- Salt: A small but mighty hero, balancing the sweet and savory notes.
- Creamy peanut butter: The heart of the recipe, adding nutty richness and that melt-in-your-mouth texture.
- Unsalted butter (melted): Creates a luxurious, tender crumb without overpowering the peanut butter.
- Eggs: Help hold everything together while adding richness and structure.
- Vanilla extract: Elevates the flavor with cozy, aromatic warmth.
- Milk: Keeps the muffins moist and fluffy—whole milk works best, but any kind will do.
- Semisweet chocolate chips: Those irresistible bursts of chocolate in every bite take these muffins over the top!
How to Make Chocolate Chip Peanut Butter Muffins
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 375°F (190°C). Either line a standard 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray. This simple step guarantees your muffins will release effortlessly and keeps them looking bakery-gorgeous.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mixing dry ingredients first helps ensure everything distributes evenly, so you don’t end up with pockets of salt or baking powder—just perfectly tender Chocolate Chip Peanut Butter Muffins every time.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the creamy peanut butter, melted butter, eggs, vanilla extract, and milk until smooth. The secret here is to combine everything well so the peanut butter and butter are fully integrated, giving the muffins signature moistness and that subtle, nutty aroma.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir just until combined—the batter should still look a little lumpy. Overmixing will make your muffins dense rather than light and fluffy, so a gentle hand is key.
Step 5: Fold in the Chocolate Chips
Add the semisweet chocolate chips and gently fold them in until just distributed throughout the batter. This ensures little pools of chocolate in every bite without crushing the chips or deflating the batter.
Step 6: Portion and Bake
Divide the muffin batter evenly among your prepared muffin cups, filling each one about three-quarters full. This ensures a lovely crown on each muffin once baked. Pop the tin in your preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean (save for a bit of melted chocolate smudge!).
Step 7: Cool and Enjoy
Let your muffins cool in the pan for five minutes before carefully transferring them to a wire rack to cool completely. If you can’t wait—and honestly, who can?—they’re dreamy while still a little warm, with those chocolate chips deliciously melty.
How to Serve Chocolate Chip Peanut Butter Muffins
Garnishes
These muffins are pretty perfect as they are, but you can make them extra special with a sprinkle of powdered sugar, an extra drizzle of melted peanut butter, or a light scattering of mini chocolate chips on top just before serving for major bakery vibes.
Side Dishes
Round out your snack or breakfast plate by pairing these Chocolate Chip Peanut Butter Muffins with a bowl of fresh berries, a creamy yogurt parfait, or a hot cup of coffee. The fruity and tangy notes from the sides balance the sweet, nutty muffins beautifully.
Creative Ways to Present
For brunch gatherings, arrange the muffins on a tiered cake stand with fresh strawberries. For kid-friendly parties, serve them in colorful liners with a mini chocolate cup on the side. You can even warm one and split it in half, filling the inside with a dollop of extra peanut butter or whipped cream for a delightful twist on tradition.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Chip Peanut Butter Muffins as fresh as possible, store any leftovers in an airtight container at room temperature for up to three days. They hold their moisture and stay soft, making them perfect for easy snacking or a speedy breakfast on the go.
Freezing
These muffins freeze exceptionally well! Simply let them cool completely, then pop them into a freezer-safe bag or airtight container. Freeze for up to three months. When you need a quick treat, just pull one—or a few—out, and they’re ready for a speedy breakfast, dessert, or lunchbox surprise.
Reheating
Warm a frozen or room temperature muffin in the microwave for 20–30 seconds to restore that just-baked freshness. For the ultimate indulgence, serve them while still warm with a little extra peanut butter or a cold glass of milk.
FAQs
Can I substitute the peanut butter with something else?
Absolutely! If you’re not a fan of peanuts or need a nut-free version, try almond butter or sunflower seed butter instead. Both work beautifully in these Chocolate Chip Peanut Butter Muffins and add their own unique flavor twist.
Do I have to use semisweet chocolate chips?
Nope! You can swap in milk chocolate, dark chocolate chunks, or even white chocolate chips if you prefer. Mixing mini and regular-sized chips also makes for a fun texture surprise in every muffin.
Can I make these muffins gluten-free?
Definitely. Substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. Keep an eye on the texture—gluten-free flour can make muffins a bit more delicate, so handle the batter gently.
How can I tell when the muffins are done?
Look for golden, slightly domed tops and test with a toothpick inserted in the center. It should come out clean or with just a touch of melted chocolate. Overbaking will dry them out, so start checking at the 16-minute mark.
Can I add nuts or other mix-ins?
Go for it! Chopped toasted nuts, dried cranberries, or even a swirl of fruit jam in the center can make every batch unique. Just stir your add-ins into the batter with the chocolate chips.
Final Thoughts
With their melt-in-your-mouth crumb and perfect balance of sweet chocolate chips and rich, nutty peanut butter, these Chocolate Chip Peanut Butter Muffins are sure to become a family favorite. They’re as simple to make as they are satisfying, so don’t wait—give them a try, and see just how irresistible homemade muffins can be!
Print
Chocolate Chip Peanut Butter Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these irresistible Chocolate Chip Peanut Butter Muffins that strike the perfect balance between sweet and savory flavors. Moist and tender, these muffins are loaded with creamy peanut butter and gooey chocolate chips, making them a delightful treat for breakfast or snacking.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ⅔ cup creamy peanut butter
- ¼ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Add-ins:
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Mix Dry Ingredients: In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Mix peanut butter, melted butter, eggs, vanilla extract, and milk in a separate bowl until smooth.
- Combine Mixtures: Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 16–18 minutes until a toothpick comes out clean.
- Cool and Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute almond butter or sunflower seed butter for variation.
- Try mini chocolate chips or dark chocolate chunks for a different twist.
- These muffins freeze well and can be reheated in the microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
