These muffins are light and fluffy, sweet but not too sweet, have tons of peanut butter flavor, and are loaded with chocolate chips!
I love these muffins because they're light and fluffy on the inside and nicely browned and crisp on the outside. AND, they have no special ingredients.
I tried to make this a pantry staple muffin that you could make in a pinch with no special grocery runs, because sometimes you just need some peanut butter and chocolate!
Usually when making muffins I prefer to grease my tin rather than use liners (like for these blueberry muffins, and these pistachio muffins), but here I like liners! I think they help the muffins retain their moisture, which is important for these ones!
- Peanut butter - don't use natural peanut butter here! It will change the texture of the muffin.
- Brown sugar - helps to keep these moist and gives them a richer flavor.
- Baking powder - you need lots here to lift this dense batter while it bakes!
- Chocolate chips - I like to use mini chocolate chips in the batter, plus extra for sprinkling on top before baking. You can swap them out for regular chocolate chips, too! If you want to make regular peanut butter muffins, just omit the chocolate chips.
Peanut butter in baked goods
Peanut butter can be a tricky ingredient to get right in baking. You need a lot of it for the flavor to come through after it's baked, but it also tends to dry out baked goods, resulting in items that are overly dense and lacking in flavor. It's like it sucks up all the moisture and sugar and you're left with a dense, flavorless hockey puck. Not good!
Thankfully, muffins are very forgiving and we can add some extra oil and milk and brown sugar and not too much flour and it all works out just right.
You can make these into regular-size muffins or jumbo-size bakery muffins, all with a standard muffin tin.
To make extra large bakery-style muffins, fill the muffin cups to the brim and bake for 20-22 minutes. The recipe will make about 15.
To make standard muffins, fill the muffin cups 2/3 full and bake 16-18 minutes. The recipe will make about 24.
Eat these warm or at room temperature.
Store at room temperature in an airtight container for up to 3 days.
Chocolate Chip Peanut Butter Muffins
- 1 3/4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2/3 cup creamy peanut butter (see note)
- 1 cup packed brown sugar (light or dark will work)
- 2 eggs
- 1 1/4 cup whole milk
- 1 cup mini chocolate chips, plus extra for topping
- Preheat the oven to 375 degrees. Line a muffin tin with paper liners.In a medium bowl, combine the flour, baking powder, and salt.In large bowl, cream together the oil, peanut butter, brown sugar, and eggs until well combined. Mix in the milk. Add in the dry ingredients and stir to combine. Stir in the chocolate chips.Divide the batter between the prepared muffin cups according to your desired muffin size (see below) and top with additional chocolate chips.If you're making extra large bakery-style muffins, fill the muffin cups to the brim and bake for 20-22 minutes.If you're making standard muffins, fill the muffin cups 2/3 full and bake 16-18 minutes.Muffins are done when the tops are domed and browned and a toothpick inserted into the middle comes out clean or with just a few crumbs. Cool for 5 minutes in the tin, then remove to a wire rack to cool.Store at room temperature in an airtight container for up to 3 days.