Chocolate Chip Peanut Butter Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
290 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Chocolate Chip Peanut Butter Muffins
Description
This recipe mixes typical muffin ingredients with peanut butter and banana for added moisture and richness. Dry ingredients including flour, sugars, baking powder, baking soda, and salt are whisked together separately from wet ingredients composed of peanut butter, melted butter, mashed bananas, eggs, and vanilla extract.
The wet and dry mixtures are gently combined to preserve a tender crumb without overmixing, leaving some lumps. Chocolate chips are folded in last, distributing spots of melted chocolate throughout the muffins. Baking at 375°F for about 20 minutes develops a golden-brown top and a cooked-through interior, checked by a clean toothpick test.
These muffins are suitable as a breakfast treat or snack, pairing peanut butter’s creamy nuttiness with banana’s natural sweetness and the texture contrast of chocolate chips.
Ingredients
- 1 ½ cups all-purpose flour 180 grams
- ½ cup granulated sugar 100 grams
- ¼ cup light brown sugar 50 grams, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup peanut butter 120 grams, creamy
- ¼ cup butter melted and cooled (60 grams, unsalted
- 2 banana mashed (about 200 grams, ripe
- 2 egg large
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips 135 grams
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the peanut butter, melted butter, mashed bananas, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Avoid overmixing; a few lumps are okay.
- Gently old in the chocolate chips until evenly distributed in the batter.
- Spoon the batter into the prepared muffin cups, filling each one ⅔ full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 161mg | 7% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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