Peanut Butter Muffins with Chocolate Chips Recipe
Deliciously moist and rich Peanut Butter Muffins with mini chocolate chips, perfect for breakfast or a sweet snack. These muffins combine creamy peanut butter, brown sugar, and a touch of vanilla, baked to golden perfection for a soft, flavorful treat everyone will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup vegetable oil
- 2/3 cup creamy peanut butter
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 1 1/4 cups milk
- 2 tsp vanilla bean paste
Dry Ingredients
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
Add-ins
- 1 1/4 cup mini chocolate chips (or regular chocolate chips)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and make cleanup easier.
- Combine wet ingredients: In a large mixing bowl, whisk together the vegetable oil, creamy peanut butter, brown sugar, and eggs until the mixture is smooth and well combined, ensuring an even texture.
- Add milk and vanilla: Pour in the milk and vanilla bean paste, whisking gently to blend all the wet ingredients thoroughly without overmixing.
- Mix dry ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. This helps to evenly distribute the leavening agents and salt throughout the flour for consistent results.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients and carefully fold them together using a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the batter, distributing them evenly throughout without stirring too vigorously.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each all the way to the top for full-size muffins. Alternatively, fill 14-16 cups about two-thirds full for smaller muffins.
- Bake muffins: Place the muffin tin in the preheated oven and bake for approximately 25 minutes or until the muffins have puffed up and the tops are starting to turn a golden brown.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool slightly before serving to enjoy their full flavor and texture.
Notes
- For a nuttier flavor, you can toast the peanut butter lightly before mixing.
- Use room temperature eggs and milk for best batter consistency.
- Mini chocolate chips distribute more evenly and melt better, but regular chips work fine.
- Do not overmix the batter to avoid tough muffins; fold ingredients gently.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- To keep muffins moist after baking, cover them with a clean kitchen towel while they cool.
