These Peanut Butter Chocolate Chip Muffins are delicious any time of day! Enjoy them as a perfect mid-morning snack or eat these homemade muffins as a simple breakfast. The baking process is quick and easy, and each bite has the perfect balance of peanut butter and chocolate flavor. Grab your muffin tin and let's get started!
These chocolate chip peanut butter muffins are one of my top picks when it comes to easy muffins. Some days I'll eat them in the morning with a hot cup of coffee, and other days they'll be my after-dinner treat.
It's safe to say that homemade muffins are better than anything that can be bought at the grocery store, which is why I always keep the key ingredients on hand to make a batch when the craving strikes.
Be sure to try my Little Bites Muffin Recipe and this Mini Chocolate Chip Muffin Recipe for two of my other top picks.
Ingredients
- All-purpose flour - Creates the base and gives the muffins structure.
- Brown sugar - I use light brown sugar for sweetness.
- Baking soda - Helps the muffins rise.
- Salt - For flavor.
- Plain yogurt - Adds moisture and helps keep the muffins soft. You can use Greek yogurt, too.
- Milk - Adds moisture to the muffin batter.
- Creamy peanut butter - Gives the muffins plenty of peanut butter flavor.
- Vegetable oil - Adds moisture and helps keep the muffins soft.
- Eggs - Help bind the ingredients together.
- Vanilla extract - For flavor.
- Semisweet chocolate chips - A must for plenty of chocolate flavor.
See recipe card for quantities.
How to Make Peanut Butter Chocolate Chip Muffins
Preheat the oven to 400 degrees. Add the muffin liners to the muffin pan and spray with cooking spray.
Step One: Add the milk, yogurt, peanut butter, eggs, oil, and vanilla extract to a large mixing bowl.
Step Two: Whisk until smooth. Make sure the peanut butter is completely mixed in.
Step Three: Add the dry ingredients to the wet ingredients and stir just until combined.
Step Four: Fold in the chocolate chips. Mix only until they are distributed evenly.
Step Five: Fill the muffin cups ¾ full.
Step Six: Bake according to the recipe card. Let the muffins cool briefly in the pan before transferring them to a wire rack to finish cooling.
Top Tip
For soft, fluffy muffins, don't overmix the batter. Stir the wet and dry ingredients just until combined, then fill each muffin cup about ¾ full.
Substitutions
- Sugar - Coconut sugar or dark brown sugar can be used in place of the light brown sugar.
- Peanut butter - You can use natural peanut butter or crunchy peanut butter for a slightly different texture. You can also use almond butter for a different flavor.
Variations
- Milk - Almond milk or another type of milk can be used instead.
- Chocolate chips - Instead of semisweet chocolate chips, try milk chocolate chips, dark chocolate chips, white chocolate chips, or chopped peanut butter cups for a fun twist.
- Banana - Love bananas? Fold in some chopped banana along with the chocolate chips.
See these Banana Cottage Cheese Muffins for a simple recipe that boosts protein intake!
Equipment
To make these muffins, you'll want to have paper liners, a wooden spoon or rubber spatula, a large mixing bowl for the muffin batter, a wire rack for cooling, and a muffin tin.
Storage
Leftover muffins should be cooled completely and then stored in an airtight container. They can be kept at room temperature for a few days or stored in the fridge to keep them longer.
You can also put the muffins in a freezer-safe bag or container and freeze them. Thaw them at room temperature whenever you want one.
Common Questions
You can. You will need to alter the bake time since they will be smaller. Keep a close eye on the mini muffins while they bake and check them with a toothpick. Insert a clean toothpick into the center of a muffin. If it comes out clean, take the muffins out of the oven and let them cool.
Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. If you hit a melted chocolate chip, just test another spot.
Yes. Let the muffins cool completely, then store them in a freezer-safe bag or container. Thaw them at room temperature whenever you're ready to enjoy one.
Related
Looking for other recipes like this? Try these:
- Cinnamon Streusel Muffins Recipe
- Oreo Muffins Recipe
- Triple Chocolate Muffins
- Kodiak Cake Muffins Recipe
📖 Recipe
Peanut Butter Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain yogurt
- ⅔ cup milk
- ½ cup creamy peanut butter
- ¼ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup peanut butter chips optional
Instructions
- Preheat the oven to 400°F. Line 18 muffin cups with paper liners and spray with cooking spray.
- Combine the flour, brown sugar, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the yogurt, milk, peanut butter, oil, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips.
- Fill the prepared muffin cups about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pans for 10 minutes before transferring to a wire rack.
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