Peanut Butter Muffins Recipe
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.
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.
Notes
Store: Place the moist and fluffy peanut butter chocolate chip muffins in an airtight container at room temperature for up to 5 days.
See the Variations section of the blog post to make these peanut butter muffins as mini muffins, as chocolate peanut butter muffins, as peanut butter free muffins or top with a peanut butter icing.
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