This peanut butter muffins recipe is loaded with creamy peanut butter and has just enough chocolate chips for every mouthful! Easy to make, bake and share!
Prepare: 20 minutesmins
Bake: 24 minutesmins
Total Time: 44 minutesmins
Servings: 12muffins
Ingredients
2cups(300g) flour
1 ¼ cup(300mL) milk
¾cup(192g) peanut butter
¾cup(180g) chocolate chips
¾cup(150g) sugar
2large(100g) eggs
¼cup(60mL) oil
1tsp(5mL) vanilla
1tsp(4g) baking powder
1tsp(3g) baking soda
½tsp(2.5g) salt
Instructions
Preheat oven to 375F (190C.)
Grease and flour or line a muffin tin with paper cups.
In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
In a smaller bowl, add the peanut butter. Gradually whisk in the oil until smooth. Next, whisk in eggs. Then, whisk in the milk and vanilla. Pour this mixture into the dry ingredients and stir together until just combined. Fold in the chocolate chips.
Divide batter equally into each muffin tin, about 1/4 cup.
Bake 18 - 24 minutes or until a toothpick inserted in the center comes out clean of batter. Some melted chocolate may cling to the toothpick. Center temperature should read between 200 - 210°F (93 - 99°C) when fully baked.
Cool in pan for 5 - 10 minutes. Remove to a wire rack to finish cooling before storing.
Notes
This was the last recipe I worked on with Jackson. The recipe has been a work in progress for months and I can't seem to get it just right. Feel free to tinker around with this recipe and post any improvements you have made in the comments! If using a dark muffin tin, drop the temperature to 350°F (180°C) and increase baking time by 2 - 3 minutes. You can increase the chocolate chips or use mini chocolate chips up to 1 1/2 cups (360g) in total. Any more than that, the muffins becomes gooey and may not bake properly.Try adding up to 1 cup (113g) of chopped peanuts for an even more more peanut flavor!