Description
Delight in these moist and flavorful Chocolate Chip Peanut Butter Muffins, perfect for breakfast or a delicious snack. Combining creamy peanut butter with sweet semi-sweet chocolate chips, these homemade muffins offer a tender crumb and rich taste that’s sure to satisfy your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the creamy peanut butter, granulated sugar, brown sugar, and vegetable oil together until smooth and creamy.
- Add Eggs: Add the eggs one at a time to the peanut butter mixture, beating well after each addition to fully incorporate.
- Incorporate Liquids: Stir in the milk and vanilla extract to the wet mixture until combined.
- Combine Dry and Wet: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top of the batter for garnish.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top each with the reserved chocolate chips.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins soft and tender.
- You can use crunchy peanut butter for added texture.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute milk with almond or oat milk.
