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These Peanut Butter Chocolate Chip Muffins are a peanut butter lover’s dream! It’s hard to resist a peanut butter chocolate combo, especially when it’s baked into a soft, muffin. You’ll want to save these for your next weekend breakfast or brunch with friends.
This cozy baked breakfast treat has a super tender crumb, golden crunchy edges and melty chocolate chips in every bite. Each one is topped with chopped peanuts for a but of salty crunch that makes them feel a bit elevated. They’re just as decadent and delicious as your local bakery. Without the trip out the door!
Each muffin is sweet, nutty and quite literally perfection. They’re best if paired with a cup of coffee for the ultimate cozy breakfast vibes. Without further ado, let’s dive into the details and get baking!
Why You’ll Love These Peanut Butter Chocolate Chip Muffins
- Gooey chocolate chips in every bite! In our opinion, mini chocolate chips are the only way to make sure you’re getting a good ratio of batter to chocolate chip. You won’t be overwhelmed by chocolate chips, but it’s enough to give you the chocolatey flavor in every bite.
- The peanut butter-chocolate combo is irresistible! You can never go wrong with pairing peanut butter and chocolate. And it’s guaranteed these peanut butter chocolate chip muffins are going to be a fan-favorite!
- They have a super soft crumb! No one likes a dry muffin! And after years of tweaking our muffin recipe, we created one that checked all those boxes. This muffin recipe makes a thick yet soft muffin every time.
Ingredients You’ll Need for the Peanut Butter Muffins
- Flour
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Milk
- Sour cream
- Vanilla
- Peanut butter spread
- Mini chocolate chips
- Peanuts
How to Make Peanut Butter Chocolate Chip Muffins
Step 1. Prep the muffin tin for baking.
Start by lining muffin tins with muffin liners and preheating the oven to 325ºF.
If you don’t have muffin liners, grease each well with butter or cooking spray. Make sure the bottoms and corners are greased well, so you can remove the muffins easier after baking.
Step 2. Mix dry ingredients.
Whisk together all purpose flour, baking powder and salt. This will be your dry ingredient mixture that you will add to the batter after creaming butter and sugar.
Step 3. Cream butter and sugar. Mix in peanut butter, eggs and vanilla.
Using an electric stand mixer or just a whisk, mix together melted butter and sugar until blended and creamy. Add in peanut butter spread and whisk until fully incorporated.
Next add in one egg at a time, making sure each egg is blended before adding the next one. After you whisk in vanilla extract you’re ready to start mixing in the flour mixture.
Step 4. Mix in flour mixture.
Gently mix flour mixture – flour, baking powder and salt- into your wet mixture. Mix until just combined and no flour clumps are left in the batter.
Step 5. Mix in chocolate chips, fill muffin tins and bake!
Fold mini chocolate chips into the batter until evenly incorporated.
Fill each muffin tin until it’s about 3/4 full. You should have enough batter to bake 12 muffins. Bake in a preheated oven for about 18-22 minutes until the edges are golden brown.
Tips for Perfect Muffins Every Time
- How to get bakery-style muffin top. Start by bake the muffins on a high temperature 425°F for 4 minutes. Then, lower the temperature to 350°F for the remaining 15 minutes. The higher temperature in the begging helps to quickly activate the baking powder in the muffins and create that iconic puffy muffin top.
- Do not over mix the batter! Over mixing the batter will create a tougher, chewier texture.
- Sour cream never disappoints. Sour cream adds some extra fat and moisture to the batter. It’s our secret weapon to getting a deliciously soft crumb every single time!
How to store muffins…
If you do not plan on eating the muffins the same day, they will be good for 3-4 days in an airtight container or ziplock at room temperature.
You can also freeze the muffins. Place them in a single layer in a ziplock bag and freeze for up to 3 months.
How do you reheat frozen muffins?
- Thaw muffins at room temperature: Leave muffins on counter to thaw for 1-2 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each.
- Reheat in the Oven: Preheat oven to a low temperature, 350ºF. Place on baking sheet and heat for 10-15 minutes until warm.
- Reheat in the Microwave: A quick way to reheat muffins is in the microwave. Unwrap and preheat for 30-60 seconds until warm. Timing will vary depending on how your microwave cooks.
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Peanut Butter Chocolate Chip Muffins
Description
These Peanut Butter Chocolate Chip Muffins are soft, fluffy, and packed with melty chocolate chips and chopped peanuts. Made with sour cream for a tender crumb, they’re the best peanut butter muffins for breakfast or snacking.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 cup creamy peanut butter spread
- 3/4 cup mini chocolate chips
- 1/3 cup peanuts, finely chopped
Instructions
- Preheat oven to 350ºF and line muffin tin with cupcake liners.
- In a medium bowl, add flour, baking powder, and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a large bowl, mix eggs, sugar, butter, milk, vanilla, peanut butter and sour cream together.
- Mix dry ingredients into the wet mixture. Then gently fold chocolate chips.
- Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add chopped peanuts to the top of each muffin.
- Bake for 20-25 minutes. Remove the muffins from the oven and let them cool for 10 minutes.
