Peanut butter and chocolate are such a classic flavor pairing. Combine this duo for all kinds of tasty desserts and snacks like today’s family favorite recipe for Peanut Butter Chocolate Chip Muffins.
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These muffins have become a staple in our house. Seriously, try baking up a batch and eating one (or several) of these moist muffins warm from the oven while the chocolate is still soft and melty and you will understand why we are constantly making these.
Sometimes the simplest recipes are the best. You know, the recipes with just a few ingredients. For this recipe just use your favorite peanut butter and chocolate chips/chunks to make a simple muffin batter.
It is easy to change up some ingredient,s for instance, I used goat milk, coconut sugar, and coconut oil to accommodate my daughter’s food allergies, so this recipe is very adaptable to changes.
- Peanut butter
- Brown Sugar
- Baking soda
- Chocolate chips
How to make Peanut Butter Muffins with Chocolate Chips
Step 1. Preheat the oven to 425 degrees F and prepare a 12-cup muffin pan with paper liners or spray with cooking spray. For mixing the muffins you can use a Kitchen-Aide, a hand mixer, or can you mix by hand.
Step 2. In a large mixing bowl add the peanut butter and melted butter, beat on medium speed until combined.
Step 3. Add the eggs one at a time, beating on medium speed, then add the brown sugar.
Step 4. Add the milk and mix until just combined
Step 5. Add the flour, baking powder, and salt to the mixing bowl and beat on medium-low speed until the flour is incorporated.
Step 6. Slowly mix in the chocolate chips until just combined.
Step 7. Scoop or spoon the muffin batter into your prepared muffin pan.
Step 8. Bake the muffins at 425 degrees F. for 5 minutes, then reduce the oven temperature to 375 degrees F. for 12-15 minutes, until the muffins are golden brown. Remove from the oven and let the muffin cool before removing from the pan.
Don’t these muffins look amazing? They bake up nice and tall with cracked tops which gives them a rustic look.
There really is nothing better than grabbing one of these muffins right out of the oven and eating it while the chocolate is all warm and gooey.
Muffin baking tips
Tip #1 The key to making muffins is to not mix the heck out of your batter. Once you add the dry ingredients to the wet ingredients just mix until the flour is moistened and incorporated into the batter. Overmixing will result in dense and heavy muffins which honestly are just not super yummy.
Tip #2 Fill your muffin cups 2/3rds full and bake.
Tip #3 Start out baking at a high temperature (425° F) for 5 minutes, then reduce the temperature (375° F) for the rest of the baking time. This technique activates the baking powder making the muffins taller with that beautiful domed top.
Tip #4 You can make muffins in different sizes, large, medium, and small. Bake all the muffins at the higher temperature for 5 minutes then reduce the temperature and bake as follows
- Large muffins – bake for 5 minutes at 425°/20 minutes at 375°
- Medium muffins – bake for 5 minutes at 425°/12 minutes at 375°
- Mini muffins – bake for 5 minutes at 425°/9 minutes at 375°
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More inspiration from One Hot Oven
Maple Syrup Walnut Muffins – have that subtle maple flavor paired with the soft crunch of walnuts.
Tuscan Lemon Muffins – these muffins are moist and delicious.
Peanut Butter Cupcakes – these cupcakes are topped with caramel frosting and caramel corn.
Equipment and ingredients I use
I love using really good chocolate in my recipes and for these muffins, Scharffen Berger dark chocolate chunks are my favorite to use. They are also incredibly good to nibble on.
I like using my vintage muffin pans but they can be tricky to bake with that’s why I also use Calphalon because of their amazing bakeware and this 12-cup muffin pan bake evenly and is nonstick.
The baking cups I use are really amazing. I love how muffins and cupcakes bake in this liner, plus they don’t stick to the liner like regular paper liners, they are easy to fill, and I love how they look. You can get yours here.
Don’t forget the peanut butter.
Peanut Butter Chocolate Chip Muffins
- Using a 12-cup muffin tin either spray the tins with cooking spray or use paper liners. Preheat the oven to 425 degrees.
- In a large mixing bowl, mix on medium speed the butter and peanut butter until combined.
- Add in the brown sugar and the eggs one at a time and mix on medium until combined.
- Add the milk and mix until combined.
- Add the flour, baking powder and salt to the bowl and mix on medium-low until the flour is just incorporated, then slowly mix in the chocolate chips.
- Spoon or scope the muffin batter into the prepared muffin tins. Bake for 5 minutes at 425 degrees then turn the oven to 375 degrees and continue baking for 12-15 minutes, until the center of the muffins are baked.°
- Let cool for 5 minutes then remove from the muffin tin to a wire rack.
This peanut butter muffin recipe is perfect for breakfast or even a snack, these moist and tasty muffins are not too sweet but full of peanutty chocolate flavor.
Tea and a warm muffin, what could be better? If you are a tea drinker try one of our favorite tea companies Plum Deluxe Tea. Check out their site for organic fair trade teas with monthly subscriptions.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.
Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!