Here’s a recipe for moist, rich, and delicious Chocolate Chip Peanut Butter Muffins. These muffins are perfect for breakfast, snacks, or dessert. Let’s break it down step by step.
🍫🥜 Chocolate Chip Peanut Butter Muffins
🧁 Yields: 12 standard muffins
⏱️ Prep Time: 15 minutes
⏱️ Bake Time: 18–22 minutes
🔥 Oven Temp: 350°F (175°C)
✅ Ingredients
Dry Ingredients:
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1 ¾ cups (220g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients:
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½ cup (120ml) vegetable oil or melted butter
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½ cup (130g) creamy peanut butter (room temp)
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⅔ cup (135g) light brown sugar (packed)
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2 large eggs (room temp)
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1 tsp pure vanilla extract
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½ cup (120ml) milk (any kind — whole, 2%, almond, etc.)
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Optional: ¼ cup (60ml) sour cream or Greek yogurt for extra moisture
Add-ins:
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¾ cup (130g) semi-sweet chocolate chips (plus extra for topping)
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Optional: ¼ cup chopped peanuts for crunch
🥣 Instructions
1. Preheat & Prepare:
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients:
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
3. Mix Wet Ingredients:
In a large bowl:
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Whisk oil (or melted butter), peanut butter, and brown sugar until smooth and creamy.
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Add eggs one at a time, whisking well after each.
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Stir in vanilla.
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Add milk (and sour cream or yogurt if using), and mix until fully combined.
4. Combine Wet & Dry:
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Gradually add dry ingredients to the wet mixture.
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Stir gently with a spatula or wooden spoon until just combined (do not overmix).
5. Fold in Add-ins:
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Fold in chocolate chips and optional chopped peanuts.
6. Fill Muffin Cups:
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Divide batter evenly among the 12 muffin cups (about ¾ full).
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Sprinkle a few extra chocolate chips on top for a bakery-style look.
7. Bake:
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
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Rotate the pan halfway through baking for even rise.
8. Cool:
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Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
🍽️ Serving & Storage
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Serve warm with a glass of milk or coffee.
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Storage: Keep in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
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Freezing: Freeze muffins (wrapped individually) for up to 3 months. Thaw at room temp or microwave for 20–30 seconds.
💡 Tips & Variations
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Nut-Free Version: Use sunflower seed butter instead of peanut butter.
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Vegan Option: Use flax eggs and non-dairy milk; replace sour cream with vegan yogurt.
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Mini Muffins: Bake 10–12 minutes if using a mini muffin tin.
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Swirl Effect: Add a teaspoon of extra peanut butter to each cup and swirl with a toothpick for a marbled look.