Description
Warm chocolate chip peanut butter muffins bring pure comfort straight from your kitchen, mixing classic flavors that make breakfast or snack time absolutely delightful. Grab your mixing bowl and whip up these simple treats that blend rich peanut butter with melty chocolate chips in minutes.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup peanut butter
- 1 cup milk
- 1 cup chocolate chips
Supporting Ingredients:
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- 1 large egg
Seasoning and Leavening:
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 375°F and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Grab a large mixing bowl and whisk 1 ¾ cups flour, ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon baking powder, and ½ teaspoon salt together until well combined.
- In a separate bowl, combine ¾ cup peanut butter, 1 cup milk, ⅓ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract. Blend until the mixture looks smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter just comes together – do not overmix.
- Fold 1 cup of chocolate chips into the batter, ensuring they are evenly distributed throughout.
- Scoop the batter into each muffin cup, filling them about ¾ full. Sprinkle an extra handful of chocolate chips on top of each muffin.
- Slide the muffin tin into the preheated oven and bake for exactly 18-20 minutes, checking with a toothpick for doneness.
- Remove the muffins from the oven and let them rest in the pan for 5 minutes to set their structure.
- Transfer the muffins to a wire cooling rack and allow them to cool completely before serving.
Notes
- Mix the wet and dry ingredients carefully to avoid overmixing, which can make the muffins tough and dense.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend that contains xanthan gum.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Swap peanut butter for sunflower seed butter to make the recipe nut-free and safe for school lunches.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 246 kcal
- Sugar: 13 g
- Sodium: 182 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 26 mg