Peanut Butter Muffins

These peanut butter muffins are super soft, moist, and loaded with peanut butter flavor in each bite! You'll love that you just need a couple mixing bowls and some basic baking ingredients to bring these yummy treats together.

Course Snack

Cuisine American

Prep Time 45

Cook Time 16

Total Time 1 1

Servings muffins

Calories 243kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

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.
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
In another bowl, whisk together the milk, peanut butter, sugars, vegetable oil, eggs, and vanilla.
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
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.
1/2 cup mini chocolate chips (plus a few extra for garnishing the tops)
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.
1/4 cup chopped peanuts
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!

Video

Notes

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.

Nutrition