Peanut Butter Muffin Recipe

4.94 from 16 ratings

Peanut butter muffins are moist, soft and have a tender crumb! Add chocolate chips for gooey chocolatey muffins!

Prep Time10

Cook Time30

Rest Time15

Course: Breakfast

Cuisine: American

Keyword: peanut butter muffins

Servings: muffins

Author: Beth

In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine, set aside.
3 cups (360g) all-purpose flour, 1 ½ cups (297g) granulated sugar, 3 tsp baking powder, ½ tsp salt
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract and peanut butter. Stir to combine.
2 large eggs, 1 ½ cups (354ml) buttermilk, ½ cup (118ml) vegetable oil, 1 tsp vanilla extract, 1 cup (270g) creamy peanut butter
Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
2 cups (340g) semi-sweet chocolate chips
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Add the remaining chocolate chips to the tops of the muffins. Sprinkle them with sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 16-19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.