Close your eyes and imagine the first crackly bite of a warm, bakery-style muffin: peanut-butter perfume drifts up, chocolate chips ooze like molten gems, and a sparkly sugar crust shatters ever so gently under your teeth. These Peanut Butter Chocolate Chip Muffins are exactly that fantasy turned real, turned breakfast-approved.
Rich and velvety thanks to creamy peanut butter, impossibly fluffy from a fast whisk-and-fold batter, and studded with melty chocolate in every single forkful, they taste like your favorite peanut-butter cup decided to slip into a cozy muffin jacket. A final snow-dusting of crunchy sugar on top gives that classic coffee-shop crackle, so you get dessert-level indulgence disguised as a perfectly acceptable Monday-morning treat.
👩🍳 I bake these when I want to spoil my crew fast: 30 minutes from pantry raid to warm-in-hand magic, the kitchen smelling like a nostalgic candy shop. Pack one in a lunchbox and you’ll be the hero; leave a tray on the counter and watch them disappear before the dishes are done. Peanut-butter-cup vibes, muffin portability your new obsession starts now.
💛 Why You’ll Love These Muffins
- Rich peanut butter flavor in every bite 🥜
- Packed with chocolate chips (2 full cups!) 🍫
- No mixer needed—just bowls & a spoon
- Lightly crisp tops with soft, moist centers
- Great for breakfast, snacks, or sweet cravings
- Freeze beautifully for grab-and-go moments
🧰 Tools You’ll Need
- 2 muffin tins (makes 18 muffins!)
- Paper or parchment liners
- 2 mixing bowls
- Rubber spatula
- Measuring cups or kitchen scale
- Cooling rack
🗝️ Key Ingredients
✨ Creamy Peanut Butter – 1¼ cups for intense peanut flavor (use smooth, not natural)
✨ Granulated + Brown Sugar – Combo of both gives the perfect sweetness and soft texture
✨ Vegetable Oil – Keeps the crumb light and moist
✨ Eggs – For structure and richness
✨ Buttermilk – Adds tang and extra tenderness (or use whole milk)
✨ All-Purpose Flour – Measured carefully for fluffy muffins
✨ Baking Powder – 1 full tablespoon for sky-high muffin tops
✨ Chocolate Chips – Semi-sweet or milk chocolate both work perfectly (or a mix!)
👩🍳 How to Make Peanut Butter Chocolate Chip Muffins
Preheat oven to 190 °C (375°F). Line 18 muffin cups with paper liners. 🧁
In a large bowl, mix peanut butter, granulated sugar, brown sugar, and oil until smooth and creamy. 🥄🍯
Add eggs 🥚 one at a time, beating well after each. Stir in buttermilk and vanilla extract. ✨
In a separate bowl, whisk together flour, baking powder, and salt. 🥣
Gently fold dry ingredients into the wet mixture using a spatula. When the batter is halfway mixed, add chocolate chips and finish folding. 🍫
Scoop batter into muffin liners, filling each about ¾ full. Sprinkle a bit of granulated sugar on top if you like! ✨
Bake for 20–22 minutes, until golden and a toothpick (inserted in the center—not a chocolate chip!) comes out with moist crumbs. ⏱️
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ❄️
Soft, rich, and bursting with peanut butter flavor and melty chocolate—these muffins are snack-time perfection! 🎉🧁
🍪 Pro Tips
- Don’t overmix! This is key for light, fluffy muffins.
- Buttermilk = best results, but whole milk works too.
- Add chopped roasted peanuts for crunch.
- Try half milk + half semi-sweet chocolate chips for variety.
- Sprinkle tops with coarse sugar for a bakery-style finish.
🧊 Storage Tips
- Room Temp: Store in an airtight container up to 2 days.
- Fridge: Optional, but extends freshness to 4–5 days.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temp or reheat in the microwave.
📌 More Recipes You’ll Love
- Snickerdoodle Cheesecake Bars: The Ultimate Triple Threat Dessert 🎉🍪🍰
- 🍌 Banana Chocolate Chip Muffins (Just Like Grandma’s!) 🍫
- 🍫 Fudgy Caramel Brownies – The Ultimate Gooey Chocolate Dessert
- Banana Bread Brownies with Brown Butter Frosting
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🥜 Peanut Butter Chocolate Chip Muffins (Bakery-Style & Extra Moist!) 🍫
Description
These Peanut Butter Chocolate Chip Muffins are ultra-moist, loaded with gooey chocolate chips, and bursting with peanut butter flavor. They come together in one bowl and are perfect for breakfast, snack time, or freezing ahead for later. No mixer required and ready in under 30 minutes this is your new favorite muffin recipe!
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Line muffin tins with paper liners.
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In a large bowl, mix peanut butter, granulated sugar, brown sugar, and oil.
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Beat in eggs, then stir in buttermilk and vanilla extract.
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In a second bowl, whisk together flour, baking powder, and salt.
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Add dry mixture to the wet ingredients. When halfway mixed, fold in chocolate chips.
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Fill muffin liners ¾ full. Sprinkle with sugar if using.
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Bake for 20–22 minutes, or until a toothpick comes out clean.
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Cool 5 minutes in pan, then transfer to a wire rack. Enjoy!
Note
You can substitute whole milk, but buttermilk makes them more moist and flavorful.