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Peanut Butter Muffin Recipe

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★★★★★

4.8 from 109 reviews

These Peanut Butter Muffins are rich, moist, and bursting with creamy peanut butter flavor combined with semi-sweet chocolate chips for an indulgent treat. Perfect for breakfast, snack, or dessert, they feature a tender crumb and bakery-style texture, made easy with simple pantry ingredients and straightforward steps.

Ingredients

Scale

Dry Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 ½ cups (297g) granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 2 large eggs
  • 1 ½ cups (354ml) buttermilk
  • ½ cup (118ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (270g) creamy peanut butter (not natural)

Add-ins

  • 2 cups (340g) semi-sweet chocolate chips (optional)
  • Sanding sugar for sprinkling on top

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well with a spoon until thoroughly combined, then set this dry mix aside.
  2. Combine Wet Ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and creamy peanut butter until the mixture is smooth and homogenous.
  3. Combine Wet and Dry: Gradually add the dry ingredients and 1 ½ cups of the chocolate chips to the wet ingredients. Stir gently just until all ingredients are combined. The batter will be very thick and slightly lumpy—do not overmix.
  4. Rest Batter and Preheat Oven: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat your oven to 425ºF (220ºC).
  5. Prepare Muffin Pan: For bakery-style muffins, line a 12-count muffin pan with 6 muffin liners, filling every other muffin cup. Fill each liner with 6 to 8 heaping tablespoons of batter. Sprinkle the remaining chocolate chips on top of each muffin and lightly dust with sanding sugar to provide a sweet crunch.
  6. Bake Muffins: Place one pan in the center of the preheated oven and bake for 7 minutes at 425ºF (220ºC). After 7 minutes, reduce the oven temperature to 350ºF (175ºC) and continue baking for another 16 to 19 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
  7. Cool and Repeat: Allow the muffins to cool in the pan on a wire rack. Repeat the baking process with the remaining batter, increasing the temperature back to 425ºF at the start of each new batch for the initial short bake.

Notes

  • Using every other muffin cup for baking produces bakery-style tall, domed muffins with crisp edges.
  • Resting the batter for 15 minutes helps hydrate the flour and thicken the batter for a tender crumb.
  • If you prefer, you can omit chocolate chips for a pure peanut butter flavor or replace with chopped nuts.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
  • Ensure the peanut butter used is creamy and not natural to avoid oil separation in the batter.

Keywords: peanut butter muffins, chocolate chip muffins, bakery style muffins, easy breakfast recipe, homemade muffins

Find it online: https://messykitchenmagic.com/peanut-butter-muffin-recipe/