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5.0 from 105 votes

Peanut Butter Muffins

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.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 1 min
Servings: 12 muffins
Calories: 243 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl.
  3. In another bowl, whisk together the milk, peanut butter, sugars, vegetable oil, eggs, and vanilla.
  4. Pour the wet ingredients into the dry, and fold just until no more flour pockets remain.
  5. Add in the mini chocolate chips and fold a few times, just until combined.
  6. Cover the batter with plastic wrap and let rest at room temperature for 30 minutes - 1 hour. This helps create taller, domed muffins. 
  7. Preheat the oven to 425°F.
  8. Using a 2 Tbsp. cookie scoop, scoop the batter into prepared muffin tins, filling about ¾ of the way full. 
  9. Add a sprinkle of crushed peanuts and some mini chocolate chips on top of each muffin.
  10. 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. 
  11. 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

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

% 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.