Light and fluffy, sweet but not too sweet, have tons of peanut butter flavor, and are loaded with chocolate chips!Makes about 15 large muffins, or 24 standard size muffins.
Prep Time25mins
Cook Time20mins
Total Time45mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Mandy Jackson
Ingredients
1 3/4 cupsflour
4teaspoonsbaking powder
1/2teaspoonsalt
1/2cupvegetable oil
2/3cupcreamy peanut butter(see note)
1cuppacked brown sugar(light or dark will work)
2eggs
1 1/4cupwhole milk
1cupmini chocolate chips,plus extra for topping
Directions
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.
Notes
Peanut butter - don't use natural peanut butter here.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!