Peanut butter muffins are soft, moist and fluffy bakery style muffins made with creamy peanut butter. These quick, easy and flavorful peanut butter chocolate chip muffins are perfect for breakfast or as a simple snack.
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Why Should You Make This Recipe
I absolutely adore bakery style muffins. My Double Chocolate Chip Muffins, Banana Oatmeal Muffins, Vanilla Muffins, Buttermilk Blueberry Muffins, Raspberry Muffins, Lemon Muffins and Cinnamon Muffins are a few I love muffin recipes I always reach for when I want beautiful bakery style muffins to match the seasons. I know you’ll love these soft and fluffy muffins with peanut butter just as much as my other easy muffin recipes.
- Easy to make, bake and eat. All you need to make these easy pb muffins is 1 -2 bowls, a whisk and a muffin pan.
- Perfect for breakfast and snacking. These peanut butter muffins are perfect for busy school mornings or as a quick snack.
- Perfectly adaptable and versatile muffins. Add some chocolate chips or top these muffins with a sprinkle of sugar. You can make these peanut butter filled muffins exactly the way you want.
Ingredients
These peanut butter and chocolate chip muffins require only a handful of simple ingredients to make. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather peanut butter, oil, granulated sugar, light brown sugar, eggs, vanilla, buttermilk and chocolate chips.
Substitutions
These moist pb muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these homemade muffins if you need them.
- All purpose flour: Make these orange muffins with cranberries gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (240 g) rather than cup for cup.
- Baking Powder: This muffin recipe has not been tested with baking soda.
- Creamy Peanut Butter: Feel free to use any creamy peanut butter (no stir) you like. Natural peanut butter (the kind you have to stir) can also work as long as the peanut butter is every thoroughly mixed.
- Oil: Any neutral tasting oil will work well. You can also use ½ cup (113 g) melted and slightly cooled butter if you like!
- Light Brown and Granulated Sugar: This moist peanut butter chocolate muffin recipe calls for granulated and light brown sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Buttermilk: Use any milk you like.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with peanut butter.
- Chocolate Chips: Feel free to add 1 cup of any of your favorite chocolate chips. For even more peanut butter flavor, you can add peanut butter chips.
Variations
- Chocolate Peanut Butter Muffins: Add ½ cup cocoa powder to the dry ingredients. Make the rest of the recipe as written.
- Mini Peanut Butter Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 15 minutes. Gently remove them from the pan and enjoy!
- Peanut Butter Icing: Mix together 1 cup (120 g) powdered sugar with 3 - 4 tablespoons peanut butter and 3 - 4 tablespoons milk until smooth and combined. Drizzle the peanut butter icing on top of the cooled muffins and enjoy.
- Peanut Butter Free Muffins: Swap the peanut butter for sunflower butter and make the rest of the recipe as written.
How To Make
Learn how to make the peanut butter muffins in a few easy steps.
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.
- In another bowl whisk in the peanut butter, sugars and oil until smooth and well combined. Once smooth and well combined, whisk in the eggs and vanilla extract until well combined. Stir the dry ingredients into the wet, alternating with the buttermilk in this order (dry, buttermilk, dry, buttermilk, dry). Do not overmix. A few flour streaks is fine. Stir in the chocolate chips (if using).
3. Cover the muffin batter and rest the batter in the fridge for 30 - 60 minutes. This step is recommended for bakery style muffins. While the muffins rest, preheat the oven to 375 F (190 C). Line (2) 12 ct. muffin pans with cupcake liners. For bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with more chocolate chips or even granulated sugar if you like. Bake the muffins at 375 F (190 C) for 18 - 22 minutes.The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the pb chocolate chip muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
How To Store, Freeze and Thaw
- Make Ahead: Prepare the muffin batter through to the resting stage. Cover the muffin batter with plastic wrap and chill in the fridge up to overnight.
- Store leftover muffins: Place the moist and fluffy peanut butter chocolate chip muffins in an airtight container at room temperature for up to 5 days.
- Freeze the muffins: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw the muffins: The easiest and tastiest way to thaw the pb muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist pb muffins.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Rest the batter for 30 - 60 minutes. This is a little trick to get those beautiful bakery style domes on muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best peanut butter chocolate chip muffins.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
- Add your favorite mix-ins. Add up to 1 cup of chocolate chips, peanut butter chips or fresh berries into the batter after resting the batter and right before baking.
FAQs
Resting the muffin batter for at least 30 - 60 minutes will produce soft and fluffy muffins with taller, domed tops. Resting the muffin batter overnight works even better.
A few things go into creating moist muffins. Make sure to use full fat, room temperature ingredients, mixing until just combined, resting the batter and not over baking the muffins.
There are a few things that can help create domed, bakery style tops on muffins. Make sure to let the batter rest for at least 30 minutes, use a higher oven temperature and alternate filled and unfilled muffin wells.
Other Peanut Butter Recipes To Try
If you try this Peanut Butter Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Peanut Butter Muffins Recipe
Equipment
- 1 - 2 12 ct muffin pan
- 12 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup (192 g) creamy peanut butter
- ½ cup (120 ml) oil
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 1 cup (170 g) mini chocolate chips, divided
Instructions
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
- In another bowl whisk in the peanut butter, sugars and oil until smooth and well combined. Once smooth and well combined, whisk in the eggs and vanilla extract until well combined.¾ cup (192 g) creamy peanut butter, ½ cup (120 ml) oil, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract
- Stir the dry ingredients into the wet, alternating with the buttermilk in this order (dry, buttermilk, dry, buttermilk, dry). Do not overmix. A few flour streaks is fine. Stir in ¾ cup chocolate chips (if using). Reserve the remaining ¼ cup for topping the muffins.1 cup (240 ml) buttermilk, room temperature, 1 cup (170 g) mini chocolate chips, divided
- Cover the muffin batter and rest the batter in the fridge for 30 - 60 minutes. This step is recommended for bakery style muffins. While the muffins rest, preheat the oven to 375 F (190 C). Line (2) 12 ct. muffin pans with cupcake liners. For bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with more chocolate chips or even granulated sugar if you like.
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes.The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the peanut butter chocolate chip muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
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