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Just when I thought I couldn’t love peanut butter any more, these Peanut Butter Muffins made me fall in love all over again! We can’t forget about Peanut Butter Rice Krispie Treats or Peanut Butter Blondies either!
They really check all the boxes! Easy to make, super tasty and the mini chocolate chips with peanut butter are a delicious combination. Who can resist chocolate + peanut butter?!
Plus, these Peanut Butter Muffins are a great back-to-school treat, after school snack, an on-the-go breakfast or to enjoy for dessert!
They are moist and flavorful, and the mini chocolate chips and chopped peanuts top off these delicious muffins with just the right amount of crunch.
I am sharing all my tips to get the tall, dome tops and the perfect combination of ingredients for a flavorful, moist crumb. They are totally irresistible!
You just can’t go wrong with this creamy, sweet and salty combo that make these muffins crave-able.
Why this recipe works
- These muffins are easy to make, and freeze really well.
- The perfect snack/treat, or on-the-go breakfast.
- Letting the muffin batter rest helps to create the high domed muffin tops.
- Use my muffin spacing trick for bakery style muffins!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All purpose flour: be sure to spoon and level the flour when measuring so you don’t end up with more flour in the recipe than you need.
- Baking powder & baking soda: Always check the ‘best by’ expiration date on your baking powder and baking soda. Once the container is open, the leavening agent will last for 6 months. After that time, it will lose it’s potency and power.
- White granulated sugar: White sugar adds a more aerated crumb and a more crisp texture.
- Dark brown sugar: Adds moisture and more flavor, and the molasses gives the muffins a richer taste. You can use light brown sugar too, that will be OK!
- Eggs: should always be at room temperature. This will take about 30 minutes.
- Vegetable oil: makes these muffins really tender and delicious.
- Whole milk: The hight fat content in whole milk adds to a richer flavor and softer muffin crumb.
- Creamy peanut butter: I prefer creamy peanut butter over crunchy for the smooth creamy texture in these muffins.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk together the dry ingredients in a mixing bowl.
- Whisk together the wet ingredients in another mixing bowl.
- Pour the wet ingredients into the dry, stir just until combined.
- Add the mini chocolate chips.
- Scoop into prepared muffin tins & bake!
Expert Tips and Variations
- To add more protein to these muffins substitute a ¼ cup of flour with either your favorite protein powder or with powdered peanut butter.
- To conjure up those childhood memories of your favorite PB&J sandwiches, add a schmere of your favorite jam to each bite of your Peanut Butter Muffin.
- For a nut free alternative, substitute sunflower butter for the peanut butter, and top with pumpkin seeds /pepitas for that extra crunch.
- To get those tall muffin tops, let the batter rest for 30 minutes – 1 hour at room temperature and use the muffin spacing trick when filling up the muffin liners.
- Feel free to leave out the chocolate for a more purist peanut butter muffin experience!
How can I make taller, domed muffins?
One secret is to getting a taller muffin is to bake at a high temperature for a few minutes, then drop the oven temperature down for the remaining bake time. In this recipe, we’re baking at 425°F for 5 to 8 minutes then down to 350° for 11-13 minutes and this allows a burst of steam to make your muffins taller to really stand out.
How do I know when eggs have reached room temperature?
When the outside of the egg is not longer cool to the touch, they would be at room temperature which takes about 30 minutes. I like to remove the eggs from the carton, and place them on a towel on the kitchen counter because eggs left in the carton will take longer to get to room temperature.
Can I make these muffins gluten free?
Yes, I would recommend using a gluten free 1-1 flour.
Can I use regular chocolate chips instead of mini chocolate chips?
Sure, but I really like the texture and distribution of chocolate with the mini chips!
How long do these muffins last?
Up to 5 days on the counter, 1 week in the fridge for up to 3 months in the freezer.
Can I freeze peanut butter muffins?
Yes, these muffins freeze well for up to 3 months in an air tight container or baggie. I like to microwave until warm or you can thaw on the counter.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup whole milk
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 Tbsp. pure vanilla extract
- 1/2 cup mini chocolate chips (plus a few extra for garnishing the tops)
- 1/4 cup chopped peanuts
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Line 2, 12 count muffin tins with 6 muffin liners in each, placing a muffin liner in every other cup so they are evenly spaced (this helps create taller muffin tops). See video and photos for guidance if needed.
- Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl.
- In another bowl, whisk together the milk, peanut butter, sugars, vegetable oil, eggs, and vanilla.
- Pour the wet ingredients into the dry, and fold just until no more flour pockets remain.
- Add in the mini chocolate chips and fold a few times, just until combined.
- Cover the batter with plastic wrap and let rest at room temperature for 30 minutes – 1 hour. This helps create taller, domed muffins.
- Preheat the oven to 425°F.
- Using a 2 Tbsp. cookie scoop, scoop the batter into prepared muffin tins, filling about ¾ of the way full.
- Add a sprinkle of crushed peanuts and some mini chocolate chips on top of each muffin.
- Bake at 425°F for 5 minutes, then reduce the oven temperature down to 350°F and bake for another 11-13 minutes or until a toothpick inserted in the center comes out clean. Try not to open the oven door multiple times to check.
- Allow to cool in the muffin pan for 10 minutes then remove to a cooling rack. Serve warm and enjoy!
- Storage: These muffins keep up to 5 days on the counter in an air tight container, 1 week in the fridge for up to 3 months in the freezer.
Photos by Ella from Alpine Ella.