Peanut Butter Muffins
User Reviews
5
Peanut Butter Muffins
Description
These muffins start with mixing peanut butter and sugars for a rich, nutty base, then incorporating oil, eggs, buttermilk, and vanilla to create a smooth, slightly wet batter. The dry ingredients including flour, baking powder, and salt are folded gently to maintain tenderness and avoid overmixing, which can make muffins dense. Chocolate chips folded in provide pockets of melty sweetness throughout. Baking at 375°F (190°C) produces muffins with a slight golden crust and moist interior.
The muffins work well as a breakfast option or snack, pairs nicely with coffee or tea, and can be made in batches thanks to the recipe yielding about 18 muffins. Optional sugar sprinkled on top adds a slight crunch and sweetness to the crust.
You can substitute whole milk for buttermilk if needed, though buttermilk improves moisture and flavor. Any type of chocolate chips can be used according to preference. Store muffins in an airtight container at room temperature for up to two days.
Ingredients
- 1 ¼ cups peanut butter creamy
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- ½ cup avocado oil or vegetable or canola oil
- 2 egg large
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk see note, or semisweet chocolate chips
- granulated sugar optional, additional, for sprinkling on top
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.
Notes
- Buttermilk adds extra moisture and flavor, but whole milk may be used as a substitute without altering other ingredients.
- Milk chocolate chips complement the peanut butter well, but you can use any chocolate chip variety you prefer.
- Store baked muffins in an airtight container at room temperature for up to two days for best freshness.
- Fill muffin liners about three-quarters full to allow proper rising and avoid overflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 370 kcal
% 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.
User Reviews
Overall Rating
5
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