Peanut Butter Muffins
User Reviews
5
Peanut Butter Muffins
Description
Peanut Butter Muffins use a mix of all-purpose flour, baking powder, baking soda, and salt as dry ingredients, combined with wet ingredients including whole milk, creamy peanut butter, granulated and brown sugars, vegetable oil, eggs, and vanilla. The addition of mini chocolate chips and chopped peanuts enhances texture and flavor. Resting the batter at room temperature before baking supports taller, domed muffin tops by allowing the leavening agents to activate fully.
Baking begins at 425°F for a quick burst of heat to help rise, then continues at a lower temperature for even doneness and a tender crumb. The final muffins have a moist interior with nutty richness from the peanut butter and crunchy bits from the peanuts on top, with chocolate providing extra sweetness.
These muffins work well for breakfast, snacks, or a sweet treat. Their balanced texture and flavors suit those who enjoy peanut butter combined with a touch of chocolate. They store well at room temperature, in the fridge, or frozen for later enjoyment, keeping freshness and flavor intact.
Storing in an airtight container preserves softness up to five days on the counter or up to a week refrigerated. Muffins freeze for up to three months and can be enjoyed thawed or warmed.
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 milk whole
- 1/2 cup peanut butter creamy
- 1/2 cup granulated sugar
- 1/2 cup brown sugar dark; packed
- 1/3 cup vegetable oil
- 2 large egg room temperature
- 1 Tbsp. vanilla extract pure
- 1/2 cup mini chocolate chips plus a few extra for garnish
- 1/4 cup peanut chopped
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
- Letting the batter rest before baking helps produce taller, domed muffin tops by activating leavening.
- Store muffins in an airtight container on the counter for up to 5 days or in the fridge up to 1 week.
- Freeze muffins for up to 3 months and thaw before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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