Peanut butter and chocolate are such a classic flavor pairing and these easy Peanut Butter Chocolate Chip Muffins a packed full of those great flavors. Bake a batch of these wonderfully moist and flavorful muffins for breakfast, a delicious snack, and even dessert.
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These homemade muffins have become a staple in our house. Seriously, try baking up a batch and eating one (or several) of these tasty muffins warm from the oven while the chocolate is still soft and melty and you will understand why we are constantly making them.
My peanut butter lovers say these are the best muffins ever. And then they say these are the best Peanut Butter Cupcakes. Under the decadent caramel frosting and caramel corn is a deliciously tender peanut butter cupcake. We make these for our baseball game snacks. Did you get it? Peanuts and Cracker Jacks.
If you like Peanut butter chocolate chip bars are so easy to make and perfect for curing that chocolate craving. You can indulge in these protein peanut butter cups without feeling guilty.
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Ingredients
Sometimes, the simplest recipes are the best—you know, the ones with just a few ingredients. For this recipe, use your favorite peanut butter and chocolate chips or chunks to make muffin batter that comes together easily.
- Peanut butter
- Butter
- Brown Sugar
- Eggs
- Milk
- All Purpose Flour
- Baking soda
- Salt
- Chocolate chips – dark chocolate or semi-sweet chocolate chips
Let’s bake
Step 1. Heat the oven to 425 degrees F. Then, prepare a 12-cup muffin pan with muffin liners or cooking spray. You can mix the muffins using a Kitchen-Aid or a hand mixer.
Step 2. Add the peanut butter and melted butter to a large mixing bowl and beat on medium speed until combined.
Step 3. Add the eggs one at a time, beating on medium speed, then add the brown sugar and mix to incorporate.
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 at medium to 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, filling the cups two-thirds full.
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 they are golden brown. Remove them from the oven and let them cool before removing them from the pan.
Don’t these muffins look amazing? They bake up nice and tall with cracked tops which gives them a rustic look.
These peanut butter muffins are perfect for breakfast or even an after-dinner treat. The muffins are not too sweet and full of delicious peanutty chocolate flavor.
Muffin baking tips
Tip #1: The key to making muffins is not to 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 not super yummy.
Tip #2 Fill your muffin cups 2/3rds full and bake.
Tip #3 Start 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
- Jumbo 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°
Variations
- As shown above, you can make these muffins in different sizes.
- You can use different-sized chocolate morsels. I like to use Trader Joe’s Dark Chocolate Chunks, but regular morsels or mini chocolate chips work, too. If you are making mini muffins, use small chips.
- Add some white chocolate chips along with the dark chocolate chips.
- For more peanut butter flavor, add peanut butter chips.
- Try adding chopped peanuts for a deeper peanutty flavor and texture.
- Since these are muffins with peanut butter, try using chunky peanut butter or different nut butters for different flavors.
More muffin recipes
- Maple Syrup Walnut Muffins – have that subtle maple flavor paired with the soft crunch of walnuts. These muffins are so good with a cup of coffee or tea.
- Tuscan Lemon Muffins are moist and delicious and made with ricotta cheese and olive oil.
Equipment and ingredients
- I love using really good chocolate in my recipes. As I said, I love Trader Joe’s Chocolate Chunks, but if you don’t have that store, try Ghirardelli Dark Chocolate Chips. They are perfect for baking and 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.
- Don’t forget the peanut butter.
Favorite bread, muffins and scones
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Peanut Butter Chocolate Chip Muffins
Equipment
Ingredients
Muffin Batter
- 2 cups AP flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup creamy peanut butter
- 2 tablespoons butter melted
- 2/3 cup brown sugar substitute coconut sugar
- 2 eggs
- 1 cup milk
- 3/4 cup semi-sweet chocolate chips semi sweet or dark chocolate
Instructions
- Using a 12-cup muffin tin either spray the tins with cooking spray or use paper liners. Preheat the oven to 425° F.
- Add the butter to a small bowl and melt it in the microwave.
- In a large mixing bowl, add the butter and the peanut butter and mix on medium speed until combined using either a stand mixer or a handheld mixer.
- Add in the brown sugar and the eggs one at a time and mix on medium until combined.
- Add the milk and mix until well combined. Scrape the sides of the bowl.
- 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 scoop the muffin batter into the prepared muffin tins filling them 2/3 full. 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.
- Store the muffin in a sealed container for up to three days.
Notes
Try these other muffin recipes:
Maple Syrup Walnut Muffins are sweetened with just maple syrup for the perfect fall flavor. Made with ricotta cheese Lemon Muffins have a bite of Tuscan flavor to them.As an Amazon Associate I earn from qualifying purchases.
Nutrition
First published: March 7, 2022, Last updated: Feb 8, 2024, for better readability.
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About Jere’ Cassidy
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. I am glad to be sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
These were so good! I love a chocolate + peanut butter combo so these muffins were a hit. Thanks for the recipe!
Hi! I made these today and they are yum but I have a quick question! Do you mix the brown sugar with the other dry ingredients because I don’t see where else in the instructions I would add it to the batter. I actually added it to my wet ingredients because that’s what I’m used to doing but it came out fine.
Adriane, I just updated the recipe. It is best to add sugar to wet ingredients. Thanks for asking.
Have you ever tried making them in either mini pans or jumbo size. I love the look of a huge muffin.
Eileen
I just remade the recipe make large, medium and mini muffins and add the cooking times for all of them.
These would be perfect for breakfast, dessert, or as an after-school snack. Pure perfection!
The Peanut butter chocolate chip muffins looks delicious…It is so spongy and tempting…I’m in love with those muffin liners
These muffins are delicious and I agree, the muffin liners are pretty cool.
These muffins are amazing! Give me a glass of milk and a few of these, and you will make me 100% happy! Delicious recipe that will never go old – love it!
Sometimes the simplest recipes are the best. These muffins are perfect with a cold glass of milk.
Definitely the match made in heaven! Fantastic flavor burst that I use very often! Can’t wait to make these muffins just about enough for the whole week!
I agree, chocolate and peanut butter are the perfect match.
I made all sort of cookies with peanut butter and chocolate chips but not the muffins. I will definitely make these for my picky eaters. Thanks.
Thank you so much for the tip about the change in baking temperatures! I never knew that’s how you get that domed muffin top. These muffins look amazing, and I love that you use chocolate chunks instead of chips
These muffins are mouth-watering. Peanut butter and chocolate is a fab combo! I love that they seem pretty easy to make! Your tips very useful. Thank you!
Thanks for the comment. These are super easy.
A beautiful and simple recipe for a hearty muffin! I love the combo of peanut butter and chocolate and these are a family favorite!
Even though I do not have a milk allergy I love the idea of using goats milk in these Peanut Butter Chocolate Chip Muffins I can only imagine the delicious flavor it adds!
These peanut butter chocolate muffins look fantastic. I can only imagine the smell when they are baking!
I love peanut butter and chocolate and of course muffins so these would be perfect for me! I’d be very happy if I had one right now too.
I would love to share with you.
my boyfriend would love me forever if i made these for him. such a great combo of flavors 🙂