Peanut Butter Chocolate Chip Muffins

A peanut butter and chocolate chip muffin sits on a white plate with its paper wrapper partially peeled back; other muffins are in the background.

Peanut Butter Chocolate Chip Muffins

These Peanut Butter Chocolate Chip Muffins bake up soft and tender with plenty of peanut butter flavor and chocolate chips in every bite. Sour cream keeps the crumb moist, while brown sugar adds softness and flavor.

Course Breakfast, Quick Bread, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 335kcal

Author Jere' Cassidy

Equipment

Ingredients

Muffin Batter

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup creamy peanut butter
¼ cup butter melted
⅔ cup brown sugar
2 large eggs
½ cup milk
½ cup sour cream or plain Greek yogurt
1 teaspoon pure vanilla extract
¾ cup semisweet chocolate chips or dark chocolate chips

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or coat the cups with baking spray.
Melt the butter in a small microwave-safe bowl, then let it cool slightly.
Add the melted butter and peanut butter to a large mixing bowl. Using a stand mixer or handheld mixer, mix on medium speed until smooth and combined.
¼ cup butter, ⅔ cup creamy peanut butter
Add the brown sugar and mix until blended. Add the eggs one at a time, mixing after each addition.
⅔ cup brown sugar, 2 large eggs
Add the milk, sour cream, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
½ cup milk, ½ cup sour cream, 1 teaspoon pure vanilla extract
Add the flour, baking powder, and salt. Mix on low speed just until the flour is almost incorporated. Do not overmix.
2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
Fold in the chocolate chips by hand until the remaining flour disappears.
¾ cup semisweet chocolate chips
Divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Store the cooled muffins in an airtight container at room temperature for up to 3 days.

Video

Notes

Expect a rustic top. These muffins do not bake with a smooth, rounded dome. The thick peanut butter batter gives them bumpy, cracked tops, which are normal and part of their rustic look.

Notes:

Use regular creamy peanut butter for the most consistent texture. Natural peanut butter may make the muffins oily, heavy, or dry.
These muffins bake with bumpy, cracked tops rather than smooth domes. That rustic appearance is normal.
Do not overmix after adding the flour. Overmixing can make the muffins dense.
Plain Greek yogurt may be substituted for the sour cream in the same amount.
To freeze, cool the muffins completely and place them in a freezer-safe container or bag. Freeze for up to 2 months.

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Nutrition