5.0 from 171 votes
Peanut Butter Muffins
Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they're so easy to make!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 18 muffins
Calories: 370 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ¼ cups creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- ½ cup Avocado, vegetable or canola oil
- 2 large eggs
- 1 cup buttermilk¹
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk or semisweet chocolate chips see note
- Additional granulated sugar for sprinkling on top optional
Instructions
- Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
- Combine peanut butter, sugars, and oil, and stir well to combine.
- Add eggs and stir well, then stir in buttermilk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients and use a spatula to gently fold together. Once batter is about halfway combined, add chocolate chips and continue to stir until better is uniform (don't over-mix or muffins will be dense and dry).
- Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
- Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.
Cup of Yum
Notes
- You may substitute whole milk for the buttermilk in this recipe without making any other changes. I prefer the buttermilk because it makes the muffins slightly more moist and more flavorful.
- Milk chocolate chips pair best with peanut butter (in my opinion) but this recipe works with whatever variety you have on hand!
- Store muffins in an airtight container at room temperature for up to 2 days.
Nutrition Information
Serving
1muffin
Calories
370kcal
(19%)
Carbohydrates
40g
(13%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
23mg
(8%)
Sodium
249mg
(10%)
Potassium
231mg
(7%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
93IU
(2%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 370
% Daily Value*
| Serving | 1muffin | |
| Calories | 370kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 249mg | 10% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.