Peanut Butter Muffins
User Reviews
5.0
105 reviews
Excellent
Peanut Butter Muffins
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These peanut butter muffins are super soft, moist, and loaded with peanut butter flavor in each bite! You'll love that you just need a couple mixing bowls and some basic baking ingredients to bring these yummy treats together.
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Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup whole milk
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 Tbsp. pure vanilla extract
- 1/2 cup mini chocolate chips (plus a few extra for garnishing the tops)
- 1/4 cup chopped peanuts
Instructions
- Line 2, 12 count muffin tins with 6 muffin liners in each, placing a muffin liner in every other cup so they are evenly spaced (this helps create taller muffin tops). See video and photos for guidance if needed.
- Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl.
- In another bowl, whisk together the milk, peanut butter, sugars, vegetable oil, eggs, and vanilla.
- Pour the wet ingredients into the dry, and fold just until no more flour pockets remain.
- Add in the mini chocolate chips and fold a few times, just until combined.
- Cover the batter with plastic wrap and let rest at room temperature for 30 minutes - 1 hour. This helps create taller, domed muffins.
- Preheat the oven to 425°F.
- Using a 2 Tbsp. cookie scoop, scoop the batter into prepared muffin tins, filling about ¾ of the way full.
- Add a sprinkle of crushed peanuts and some mini chocolate chips on top of each muffin.
- Bake at 425°F for 5 minutes, then reduce the oven temperature down to 350°F and bake for another 11-13 minutes or until a toothpick inserted in the center comes out clean. Try not to open the oven door multiple times to check.
- Allow to cool in the muffin pan for 10 minutes then remove to a cooling rack. Serve warm and enjoy!
Notes
- Storage: These muffins keep up to 5 days on the counter in an air tight container, 1 week in the fridge for up to 3 months in the freezer.
Nutrition Information
Show Details
Serving
1muffin
Calories
243kcal
(12%)
Carbohydrates
35g
(12%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
33mg
(11%)
Sodium
350mg
(15%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
78IU
(2%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 350mg | 15% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 78IU | 2% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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