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Peanut Butter Chocolate Chip Muffins Recipe

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4.1 from 7 reviews

  • Author: Molly
  • Total Time: 1 hour 15 minutes
  • Yield: 12 muffins

Description

These Peanut Butter Muffins are moist, fluffy, and packed with rich peanut butter flavor, chocolate chips, and crunchy peanuts. Perfect for breakfast or a sweet snack, they feature a tender crumb with a delightful domed top, thanks to a resting period before baking. The combination of creamy peanut butter and mini chocolate chips makes each bite irresistibly delicious.

Ingredients

Dry 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

Wet Ingredients

  • 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. vanilla bean paste

Add-ins and Toppings

  • 1/2 cup mini chocolate chips (plus a few extra for garnishing the tops)
  • 1/4 cup chopped peanuts

Instructions

  1. Prepare muffin tins: Line 2, 12-count muffin tins with 6 muffin liners placed in every other cup to ensure even spacing. This technique helps produce taller muffin tops. Refer to video and photos if available for guidance.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the whole milk, creamy peanut butter, granulated sugar, dark brown sugar, vegetable oil, eggs, and vanilla bean paste until smooth and uniform.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, gently folding just until no pockets of flour remain; avoid overmixing to keep muffins tender.
  5. Add mini chocolate chips: Fold in the mini chocolate chips a few times until evenly distributed throughout the batter.
  6. Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes to 1 hour. This resting period helps create taller, domed muffin tops during baking.
  7. Preheat oven: Preheat your oven to 425°F (220°C) to get it hot enough for the initial bake.
  8. Scoop batter into tins: Using a 2 tablespoon cookie scoop, fill each prepared muffin liner about 3/4 full with batter.
  9. Add toppings: Sprinkle crushed peanuts and a few mini chocolate chips on top of each muffin for added texture and flavor.
  10. Bake the muffins: Bake the muffins at 425°F for 5 minutes to set the tops quickly. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 11-13 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool and serve: Let the muffins cool in the pans for 10 minutes before transferring them to a cooling rack. Serve warm and enjoy!

Notes

  • Resting the batter before baking is crucial for achieving tall, domed muffins.
  • Using room temperature eggs helps ensure even mixing and a tender crumb.
  • Filling the muffin liners only 3/4 full prevents overflow and encourages proper rising.
  • Resist opening the oven door frequently during baking to maintain stable oven temperature.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/peanut-butter-chocolate-chip-muffins-recipe/