Peanut Butter Chocolate Chip Muffins
Loaded with peanut butter flavor and gooey morsels of chocolate chips throughout, these muffins are super moist and yummy delish! It's our favorite go-to easy baking peanut butter muffins for your breakfast and snacking delights for a delicious protein boost to your day!
Servings: 12 Servings
Calories:
Ingredients
- ½ cup oil canola, vegetable or avocado
- ⅔ cup peanut butter creamy
- ¾ cup brown sugar packed, use 1 cup for sweeter
- 2 large eggs or you can use 2 flax eggs for vegan option
- 1 ¼ cups milk or buttermilk use non-dairy milk for vegan option
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 ⅓ cup mini chocolate chips or use regular chocolate chips or peanut butter chips
Instructions
- Preheat oven to 375F and line a 12-cup muffin tin with muffin cupcake liners. Make sure you spray the inside of your muffin liners with non-stick cooking spray to prevent muffins from sticking. Can also use silicone or regular muffin tin pan as well using non-stick cooking spray.
- In a mixing bowl, whisk together the oil, peanut butter, brown sugar, and eggs until well combined and smooth.
- Add the milk and the vanilla extract, and whisk together.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then gradually add this mixture to the wet ingredients, folding it all together without overmixing the batter.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cups, using a large ice cream scoop or spoon to the top of each of the muffin tins.
- Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.
Video
Notes
VIDEO is made with vegan eggs, milk and chocolate chips, but you can easily make it with eggs, milk and regular chocolate chips! Enjoy!
Peanut Butter Options:
- Add peanut butter chips with the chocolate chips or just replace with peanut butter chips! And don't forget Mini Reese's Peanut Butter Cups for a fun option sometime? How easy is that?
- Replace ⅓ of the all-purpose flour with any peanut butter powder for an extra burst of peanut butter flavor! I love this stuff!
- To make these healthier, use ½ cup whole wheat flour with 1 ½ cups all purpose flour.
- If you make substitutions to make them vegan healthier, use ½ cup applesauce for the eggs, use a non-dairy milk like coconut or almond milk and be sure to use dairy free chocolate chips.
- Place muffins on the counter in an airtight container for a day, then transfer to the fridge.
- Allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.