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.
✨ 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!)
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! 🎉🧁
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!
You can substitute whole milk, but buttermilk makes them more moist and flavorful.
