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Peanut butter and chocolate are such a classic flavor pairing. Combine this duo for all kinds of tasty desserts and snacks like today’s delicious recipe for Peanut Butter Chocolate Chip Muffins.
These muffins have become a staple in our house. Seriously, try baking up a batch and eating one (or several) of these muffins warm from the oven while the chocolate is still soft and melty and you will understand why we are constantly making these.
Don’t these Peanut Butter Chocolate Chip Muffins look amazing? They bake up nice and tall with cracked tops which gives them a rustic look.
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 with flour, sugar, milk, eggs, and butter; stir to combine, spoon into muffin cups and bake.
For this recipe, I used goat milk, coconut sugar, and coconut oil to accommodate my daughter’s food allergies, so this recipe is very adaptable to changes.
The key to making muffins is to not stir the heck out of your batter. Once you add the dry ingredients to the wet ingredients just stir until the flour is moistened and incorporated into the batter. Fill your muffin cups 2/3rds full and bake.
Here is my second tip for muffin baking. Start out baking at a high temperature for 5 minutes, then reduce the temperature for the rest of the baking time. This technique activates the baking powder making the muffins taller with that beautiful domed top.
The two baking tips for making muffins ~
- Don’t overmix the batter
- Start the oven out on a high temperature for 5 minutes then turn it lower to continue baking.
Peanut Butter Chocolate Chip Muffins
The classic flavor combination of peanut butter and chocolate is what makes these Peanut Butter Chocolate Chip Muffins so flavorful.
- 2 cups AP, flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup peanut butter
- 2 tbls. butter. melted substitute coconut oil
- 2 eggs
- 1 cup milk, whole, 2% or 1% substitute goat milk
- 2/3 cup brown sugar substitute coconut sugar
- 3/4 cup chocolate chips
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 small bowl mix all the dry ingredients together.
In a large mixing bowl, mix on medium speed the butter and peanut butter until combined.
Add in the eggs one at a time and mix on medium until combined.
Add the milk and mix until combined.
Add the dry ingredients to the bowl and stir with a spoon until the flour is just incorporated. Next stir 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.
There really is nothing better than grabbing one of these muffins right out of the oven.
Perfect for breakfast or even a snack, these moist and tasty muffins are not too sweet but full of peanutty chocolate flavor.
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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 good to nibble on.
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.
For more muffin inspiration from the One Hot Oven blog, you might like these two favorites ~
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.
Thank you for coming to the One Hot Oven blog. It’s now time for a cup of tea and a warm muffin.