Soft, fluffy peanut butter muffins studded with chocolate chips that taste like your favorite candy bar in breakfast form. Ready in under 30 minutes!
There’s something magical about biting into a warm peanut butter muffin with melty chocolate chips that just makes everything better. I’ve been making these since my college days when I needed something quick, delicious, and way better than the vending machine—and honestly, they’re still my go-to whenever I need a little pick-me-up.
Table of Contents
Why You’ll Love These Peanut Butter Muffins
These aren’t your average muffins, my friend. They’re tender, moist, and packed with that rich peanut butter flavor you crave. The chocolate chips? They’re basically mandatory. You get that perfect balance of sweet and salty, soft and melty, and they’re ridiculously easy to whip up. No fancy equipment needed—just two bowls and a whisk.
Ingredients You’ll Need
Here’s what you’re grabbing from the pantry. Nothing weird or hard to find, I promise.
| Dry Ingredients | Wet Ingredients | Mix-Ins |
|---|---|---|
| 1 3/4 cups all-purpose flour (219 grams) | 1/2 cup vegetable oil (120 ml), or canola | 1 cup chocolate chips (180 grams) |
| 2 teaspoons baking powder | 3/4 cup light brown sugar (158 grams) | |
| 1/4 teaspoon salt | 3/4 cup peanut butter (do NOT use natural) | |
| 2 large eggs, room temperature | ||
| 2 teaspoons vanilla extract | ||
| 1 cup buttermilk (240 ml), room temperature |
Quick note on the peanut butter—stick with the regular creamy stuff like Jif or Skippy. Natural peanut butter will make these too oily and dense. Trust me on this one.
How to Make Perfect Peanut Butter Muffins
Getting Started
First things first: preheat your oven to 375°F (190°C). Line a regular muffin pan with those cute paper liners. You’re going to end up with 12-14 gorgeous muffins depending on how generous you are with the batter.
Prep Your Dry Ingredients
Grab a large bowl and whisk together your flour, baking powder, and salt. Give it a good mix so everything’s evenly distributed. Set this aside—you’ll come back to it in a minute.
Mix the Wet Ingredients
Here’s a little trick I learned the hard way: warm up your peanut butter in the microwave for about 30 seconds on medium power. It makes everything SO much easier to mix. In another large bowl, whisk together the oil, brown sugar, and that slightly softened peanut butter until it’s smooth and dreamy.
Combine Everything
Now whisk in your eggs, vanilla, and buttermilk to that peanut butter mixture. Keep whisking until it’s completely smooth and well combined. The smell alone is going to make you want to skip straight to dessert.
Make a little well in the center of your dry ingredients—kind of like a volcano situation. Pour the wet ingredients right into that well. Here’s where patience pays off: gently fold everything together. Don’t overmix! A few small lumps are totally fine, but if you’ve got big clumps of flour hanging around, use a wire whisk to break them up gently.
Add the Chocolate
Fold in about 3/4 cup of those chocolate chips. Save the rest for topping because presentation matters, even on a Tuesday morning. The batter should be thick but pourable—kind of like a really luxurious cake batter.
Fill and Top
Spoon the batter into your prepared muffin cups, filling each about 3/4 full. Don’t be shy, but don’t overfill either or you’ll get those weird mushroom-top muffins. Sprinkle the remaining chocolate chips on top of each unbaked muffin. This is what makes them look bakery-worthy.
Bake to Perfection
Pop them in the middle rack of your preheated oven and bake for 16-18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean—well, except for the melted chocolate chips, obviously. Your kitchen is going to smell absolutely incredible right about now.
Let the muffins cool in the pan for about 10 minutes. This is important because they’re super tender when hot. Then carefully transfer them to a wire rack to finish cooling. Or, you know, eat one immediately and burn your mouth like I always do.
Expert Tips for Bakery-Style Results
Room temperature ingredients matter. Cold eggs and buttermilk won’t incorporate as smoothly, and you might end up with dense muffins. Let them sit out for 30 minutes before you start, or put the eggs in warm water for 5 minutes.
Don’t skip the peanut butter warm-up. Seriously, those 30 seconds in the microwave save you so much arm strength. Cold peanut butter is a nightmare to whisk.
Use the toothpick test wisely. Since there are chocolate chips in these peanut butter cup muffins, your toothpick might have some melted chocolate on it. That’s fine! You’re looking for wet batter, not gooey chocolate.
Size matters. If you want jumbo muffins, use a jumbo pan and increase the baking time to 22-25 minutes. For mini muffins, reduce the time to 10-12 minutes. Adjust accordingly and watch them closely.
Amazing Variations to Try
Peanut Butter Oatmeal Chocolate Chip Muffins
Want to add some texture and make these feel a tiny bit healthier? Replace 1/2 cup of the flour with old-fashioned oats. You’ll get these lovely little pockets of chewiness throughout. It’s one of my favorite ways to jazz up this recipe.
Extra Nutty Version
Throw in 1/2 cup of chopped peanuts or pecans along with the chocolate chips. The crunch factor is unreal, and it makes them feel extra special.
Swirl It Up
Before baking, add a teaspoon of jam (strawberry or raspberry works great) or Nutella to the top of each muffin and swirl it with a toothpick. Game changer.
Make Them Gluten-Free
Use a 1:1 gluten-free flour blend instead of all-purpose flour. I’ve tested this with Bob’s Red Mill and King Arthur, and both work beautifully. These muffin recipes peanut butter adapt really well.
Troubleshooting Common Issues
Muffins came out dry? You probably overbaked them or overmixed the batter. Check them at 16 minutes, and remember to fold gently—you’re not making meringue here.
Tops didn’t brown? Your oven might run cool. Try increasing the temperature by 25°F next time, or bake them a couple minutes longer.
Muffins stuck to the pan? Always use muffin liners or grease your pan really well. Non-stick spray is your friend.
They taste too dense? Make sure your baking powder is fresh (check the expiration date) and that you’re not packing the flour when you measure. Spoon it into the measuring cup and level it off.
Storage and Reheating
Keep these muffins fresh and delicious with proper storage. Here’s your cheat sheet:
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (airtight container) | 2-3 days | Immediate enjoyment |
| Refrigerator (airtight container) | Up to 1 week | Meal prep |
| Freezer (freezer bag or container) | Up to 3 months | Long-term storage |
Reheating tips: Pop a muffin in the microwave for 15-20 seconds to get that fresh-baked warmth. If you’re reheating from frozen, microwave for 30-45 seconds. You can also warm them in a 300°F oven for 5-7 minutes if you’re doing a bunch at once.
No-waste kitchen hack: Crumble up any muffins that went a bit stale and use them as a topping for yogurt or ice cream. Or make a quick trifle by layering muffin pieces with whipped cream and sliced bananas. Nothing goes to waste!
Nutrition Information
Here’s the breakdown per muffin (based on 12 muffins total):
| Nutrient | Amount |
|---|---|
| Calories | 315 |
| Total Fat | 17g |
| Saturated Fat | 3.5g |
| Cholesterol | 35mg |
| Sodium | 140mg |
| Total Carbohydrates | 37g |
| Dietary Fiber | 2g |
| Sugars | 21g |
| Protein | 6g |
Keep in mind these are treats, not health food. But they do have protein from the peanut butter and eggs, so there’s that!
Peanut Butter Muffins FAQs
Can I use natural peanut butter instead of regular?
I really don’t recommend it. Natural peanut butter has way more oil and will throw off the texture completely. You’ll end up with greasy, dense muffins instead of fluffy ones. Stick with Jif, Skippy, or similar brands that have a thicker, more stable consistency.
What can I substitute for buttermilk?
No buttermilk? No problem. Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it gets slightly thick and tangy. Works like a charm every single time.
Can I make these egg-free?
You can try using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). I haven’t personally tested this variation, but readers have had success. The texture might be slightly different.
How do I know when they’re actually done?
Insert a toothpick into the center of a muffin. It should come out clean or with just a few dry crumbs—melted chocolate doesn’t count! If you see wet batter, give them another 2 minutes.
Time to Bake!
These peanut butter muffins are seriously one of the easiest, most crowd-pleasing recipes you’ll ever make. Whether you’re meal-prepping breakfast for the week or need something quick for brunch guests, they never disappoint. The combination of creamy peanut butter and chocolate chips is basically foolproof happiness.
So grab your ingredients, preheat that oven, and get baking! Your kitchen’s about to smell amazing, and you’re about to have the best muffins on the block.
And hey, once you’ve made them, snap a pic and share it on Pinterest—I’d love to see how yours turned out! Drop a comment below and let me know if you tried any of the variations or if you have your own twist on these beauties.
Happy baking, friends!
Irresistible Peanut Butter Muffins (Bakery-Style & So Easy!)
Equipment
- Muffin pan
- Muffin liners
- Large mixing bowls
- Wire whisk
- wire rack
- toothpick
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour 219 grams
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup vegetable oil 120 ml, or canola
- ¾ cup light brown sugar 158 grams
- ¾ cup peanut butter do NOT use natural
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk 240 ml, room temperature
Mix-Ins
- 1 cup chocolate chips 180 grams
Instructions
- Preheat your oven to 375°F (190°C). Line a regular muffin pan with paper liners. You’re going to end up with 12-14 gorgeous muffins depending on how generous you are with the batter.
- Grab a large bowl and whisk together your flour, baking powder, and salt. Give it a good mix so everything’s evenly distributed. Set this aside—you’ll come back to it in a minute.
- Warm up your peanut butter in the microwave for about 30 seconds on medium power. In another large bowl, whisk together the oil, brown sugar, and that slightly softened peanut butter until it’s smooth and dreamy.
- Whisk in your eggs, vanilla, and buttermilk to that peanut butter mixture. Keep whisking until it’s completely smooth and well combined.
- Make a little well in the center of your dry ingredients. Pour the wet ingredients right into that well. Gently fold everything together. Don’t overmix! A few small lumps are totally fine, but if you’ve got big clumps of flour hanging around, use a wire whisk to break them up gently.
- Fold in about 3/4 cup of those chocolate chips. Save the rest for topping because presentation matters, even on a Tuesday morning.
- Spoon the batter into your prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining chocolate chips on top of each unbaked muffin.
- Bake for 16-18 minutes in the middle rack of your preheated oven, or until a toothpick inserted in the center comes out clean (except for the melted chocolate chips).
- Let the muffins cool in the pan for about 10 minutes. Then carefully transfer them to a wire rack to finish cooling.
