If you have extra peanut butter in the pantry, these simple and delicious chocolate chip peanut butter muffins are a wonderful way to use it. They are soft, moist, easy to make, and perfect for breakfast, snacks, or a quick homemade treat for the family.
Peanut butter lovers, this chocolate chip peanut butter muffin recipe is for you. If you usually enjoy peanut butter in sandwiches, this is a simple way to turn it into a soft, satisfying baked treat. These muffins have a rich peanut butter flavor, tender crumb, and just enough chocolate chips to make every bite feel special without overpowering the peanut butter.
The goal for this recipe was to create peanut butter muffins that stay moist and soft while still tasting clearly of peanut butter. Because peanut butter can make baked goods feel heavy or dry, the balance of oil, milk, honey, and eggs is important. The result is a batch of homemade muffins that are easy enough for everyday baking but delicious enough to serve with coffee, tea, or a glass of milk.
These chocolate chip peanut butter muffins are especially good when freshly baked. The tops rise beautifully, the chocolate chips melt slightly, and the optional salted roasted peanuts add a crunchy finish. They are great for breakfast, lunch boxes, afternoon snacks, or whenever you want a quick peanut butter dessert.
VIDEO: Watch How To Make It
Watch the step-by-step video tutorial to see how the batter should look at each stage and how to bake the muffins until they are soft, moist, and gently domed.
Ingredients to Make Chocolate Chip Peanut Butter Muffins
The Dry Ingredients
- All-purpose flour: Flour gives the muffins structure and helps create a soft, bouncy crumb.
- Granulated sugar: White sugar keeps the muffins light and tender, which balances the richness of peanut butter.
- Baking powder: Baking powder reacts with moisture and heat to help the muffins rise.
- Baking soda: Baking soda supports the rise and helps create a softer texture.
- Salt: Salt enhances the peanut butter flavor. Depending on the peanut butter you use, you may prefer a slightly different amount.
The Wet Ingredients
- Peanut butter: Creamy peanut butter works best for this muffin recipe. A thicker, non-natural creamy peanut butter gives the most reliable texture.
- Oil: Olive oil was used here, but vegetable oil or canola oil can also be used.
- Egg: Eggs help the muffins rise and give the crumb a soft, tender structure.
- Honey: Honey adds a deeper sweetness that pairs beautifully with peanut butter and also helps keep the muffins moist.
- Milk: Whole milk gives the best result and helps loosen the batter.
- Chocolate chips: Chocolate chips add sweetness and texture. Avoid adding too much, or the chocolate may overpower the peanut butter flavor.
The Topping
- Salted roasted peanuts, diced (optional): This topping adds crunch and a salty contrast to the soft muffins.
- Sea salt, a small sprinkle (optional): If you do not use peanuts, a tiny sprinkle of sea salt on top pairs well with the peanut butter.
- Chocolate chips: Reserve a few chocolate chips for topping before baking.
What Type of Peanut Butter Should I Use for This Recipe?
Creamy Peanut Butter
For the best and most consistent result, use creamy peanut butter. Crunchy peanut butter contains less smooth paste, so the texture and flavor of the muffins may change. If you want crunch, it is better to sprinkle diced roasted peanuts on top before baking.
Natural Peanut Butter
Natural peanut butter usually contains peanuts and sometimes salt. The oil often separates from the peanut paste, so it must be mixed very well before using. It can work, but it may create a slightly different muffin texture.
Non-Natural Peanut Butter
Non-natural creamy peanut butter is usually thicker and contains additional ingredients. In testing, this type of peanut butter produced muffins that tasted softer and slightly more moist. For the most reliable result, use a regular creamy peanut butter that is not labeled “natural.”
Basic Tools You’ll Need to Make Chocolate Chip Peanut Butter Muffins
- Muffin tin: A regular-size cupcake or muffin pan works well.
- Cupcake or muffin liners
- Mixing bowls
- Whisk
- Spatula
- Ice cream scoop, optional but helpful for portioning the batter evenly
Is a Cupcake Pan and a Muffin Pan the Same?
In many cases, a regular cupcake pan and a regular muffin pan are the same size, though this can vary by brand. Some muffin pans are larger than standard cupcake pans. Always check the pan size and adjust the baking time if your cups are larger or smaller than regular size.
7 Steps to Chocolate Chip Peanut Butter Muffins
- Whisk the dry ingredients together: all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the peanut butter, oil, eggs, and honey until the mixture looks smooth.
- Add one-third to one-half of the milk and whisk until smooth. Add the remaining milk and mix until evenly combined.
- Add the dry ingredients to the wet mixture and whisk until smooth. Switch to a spatula and scrape the bottom and sides of the bowl to make sure there are no dry pockets of flour.
- Set aside about 3 tablespoons of chocolate chips for topping. Fold the remaining chocolate chips into the batter.
- Divide the batter into 18 lined muffin cups. Fill each cup to the height of the paper liner for a fuller muffin top. Add diced peanuts, reserved chocolate chips, and a small sprinkle of sea salt if desired.
- Bake at 355ºF (180ºC) for about 20 minutes, or until the tops gently spring back when touched. Remove the muffins from the pan while warm and cool them on a wire rack.
Enjoy the muffins warm or at room temperature. They pair especially well with a cold glass of milk.
Expert Tips
- The batter may look lumpy right after adding the flour. Keep mixing until it becomes smooth, then scrape the bowl well with a spatula.
- Do not overbake the muffins. Peanut butter muffins can become dry if baked too long. Bake only until the tops spring back gently.
- Melted chocolate chips are very hot right after baking, so avoid touching them directly when removing or serving the muffins.
Frequently Asked Questions
Wrap each muffin tightly in plastic wrap and place them in an airtight container or zip-top bag to prevent drying. Store them for 1 day at room temperature, 3 to 4 days in the refrigerator, or a few months in the freezer. They taste best on the day they are baked. If refrigerated, warm them briefly in the microwave before serving.
Yes. You can make a half batch or double batch as needed. Adjust the number of muffin cups and keep an eye on the baking time.
Yes. You can omit the chocolate chips if you prefer plain peanut butter muffins.
Yes. Light brown sugar works, though the texture may be slightly heavier. The muffins will still taste delicious.
More Cupcake & Muffin Recipes
If you enjoy these soft peanut butter chocolate chip muffins, try more simple cupcake and muffin ideas such as red velvet cupcakes, pumpkin muffins, carrot cake cupcakes, and lemon cupcakes.
Did You Try the Recipe?
Share your honest feedback in the comment section below. I would love to hear how you enjoyed these muffins with family and friends.
Thank you! – Aya
Chocolate Chip Peanut Butter Muffins
Ingredients
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 256 g (1 cup) creamy peanut butter
- 115 g (½ cup) oil
- 100 g (2 eggs) egg
- 40 g (2 tablespoons) honey
- 360 g (1½ cups) milk
- 170 g (1 cup) chocolate chips, reserving about 3 tablespoons for topping
- Diced salted roasted peanuts, optional
- Sea salt, optional
Note: For best results, measure ingredients with a kitchen scale. Cup measurements are provided for convenience.
Equipment
- Regular-size cupcake or muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Spatula
Method
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl.
- In a separate large bowl, whisk the peanut butter, oil, eggs, and honey until smooth.
- Add one-third to one-half of the milk and whisk until smooth. Add the remaining milk and mix until evenly combined.
- Add the dry ingredients and mix until the batter is smooth. Scrape the bottom and sides of the bowl with a spatula.
- Fold in the chocolate chips, saving about 3 tablespoons for the tops.
- Divide the batter into 18 lined muffin cups. Top with reserved chocolate chips, diced peanuts, and a small sprinkle of sea salt if desired.
- Bake at 355ºF (180ºC) for about 20 minutes, or until the tops gently spring back. Cool the muffins on a wire rack.
Notes
How to Store
Wrap each muffin tightly and store in an airtight container or zip-top bag. Keep at room temperature for 1 day, refrigerate for 3 to 4 days, or freeze for a few months. These muffins are best freshly baked, but refrigerated muffins can be warmed briefly in the microwave before serving.
Nutrition
Calories: 324 kcal | Carbohydrates: 39 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 6 g | Sugar: 27 g | Sodium: 246 mg
Tried this recipe?
Let us know how it was.