Hey peanut butter/chocolate addicts, this one’s for you. For those of you who love soft and fluffy baked goods infused with peanut butter flavor, punctuated with melty pops of milk chocolate (or semisweet, I don’t discriminate). For those of you who have obsessed with me over classics like my peanut butter blossoms or peanut butter bars, and those of you who won’t even think about making my flourless peanut butter cookies without a healthy scoop of chocolate chips tossed into the mix. You’re going to love these peanut butter muffins. And while technically they may be better categorized with desserts rather than with breakfast, I’ve definitely been enjoying these for breakfast recently. Muffins are breakfast food, right? No matter how much peanut butter and chocolate they contain? Right.
What You Need and Notes on Substitutes:
Flour. I have only tested this recipe with all-purpose flour. Sugar. I use a blend of granulated and light brown sugar for the best flavor. Peanut butter. I recommend using a traditional peanut butter and not a natural variety (where the oil separates on top). Oil. Any neutral cooking oil will work, canola and vegetable are my preference. Buttermilk. Even though we’re not using baking soda (which, if you remember from my buttermilk substitute, is often paired with buttermilk), I still like to use buttermilk for added moisture and a richer flavor. If you don’t have it you may substitute regular whole milk. Vanilla extract. For flavor. Eggs. Two large or extra large. Baking powder. To help the muffins rise nicely. Salt. For flavor. Chocolate chips. I used semisweet chips here, but when I have them I prefer milk chocolate. While I’m typically a dark-chocolate fan, milk chocolate and peanut butter are one of my favorite flavor combos.
This recipe makes 18 peanut butter muffins. I tried to scale the ingredients down to make an even dozen, but the muffins didn’t work out too well and a lot of awkward measurements were needed. If you don’t want to make 18, you can cut the recipe in half. If you only have one muffin tin, bake one batch of muffins and cover the remaining batter while the first batch bakes. Let the first batch cool for at least 20 minutes before baking your remaining batter.
Tips:
I didn’t have any muffin liners on hand when I made these peanut butter muffins, so I made my own using parchment paper. Here is my tutorial I recently shared on how to make your own muffin liners. Alternatively you can grease and flour the cavities of your muffin tin. Don’t over-mix the muffin batter, or your muffins will be dense and dry. Mix gently by hand, using a spoon or spatula. Add the chocolate chips once the flour mixture is halfway incorporated. This helps keep the batter from becoming over-mixed, which might happen if you stir the chips in once the batter is already combined completely. Take care to not over-bake your muffins or they will be dense, dry, and crumbly.
Enjoy!
More Recipes You Might Like:
Coffee Cake Muffins Chocolate Chip Muffins Chocolate Muffins Banana Muffins
This recipe was originally published in June of 2014, has since been updated to include new photos, an improved recipe, and a video.
