You’re craving something sweet but stuck with stale snacks, right? My Peanut Butter Muffins are about to fix that. They’re soft, nutty, and so tasty you’ll wish you’d baked them sooner.
I whipped these up one rainy afternoon when I needed a pick-me-up. Now they’re my comfort food champs. Not just any Peanut Butter Muffins Recipes. These are quick and perfect for breakfast or a sneaky treat. This oven recipe takes about 20 minutes to bake. Ideal when you want something good fast.
That day, I was restless. The rain wouldn’t stop. I had peanut butter and chocolate chips staring at me. I mixed a batter. Popped it in the oven. The smell? Unreal. My roommate nabbed three before they cooled. That’s when I knew I’d struck gold. It’s a memory I can’t shake. Every bite takes me back to that cozy kitchen.
Why You’ll Love This Recipe
These Peanut Butter Muffins will grab you quick. Here’s why they rock:
- Nutty bliss: Peanut butter shines. Love that flavor.
- Choc pops: Mini chips in every bite. So fun.
- Soft tops: Tall and fluffy. Beats flat muffins.
- Easy win: Simple steps. No stress here.
- Snack ready: Grab and go. Perfect anytime.
Best Peanut Butter Muffins Recipe You Need
What makes these Peanut Butter Muffins the best? They’re my no-fail twist on a classic. That rainy afternoon? I was bored with plain muffins. I added peanut butter and chocolate. Let the batter rest.
The result? Peanut Butter Chocolate Chip Muffins that are moist, rich, and way better than store-bought. You’ll see why they’re my Peanut Butter Breakfast Muffins fave.
I’ve tried other muffin recipes. Too dry. Too bland. These hit different. The peanut butter keeps them soft. The rest time? It’s the secret to those domed tops. My friends beg for them now. It’s a recipe I guard with pride.
Ingredients For Peanut Butter Muffins
Here’s what you need for these Peanut Butter Muffins. Basic stuff. Let’s dive in.
Dry Ingredients
- 1 ¾ cups all-purpose flour, spooned and leveled: The base. Keeps it light.
- 1 ½ teaspoons baking powder: Lifts them up. Nice and tall.
- ½ teaspoon baking soda: Works with milk. Fluffy trick.
- 1 teaspoon kosher salt: Balances sweet. Just a bit.
Wet Ingredients
- 2 large eggs, room temperature: Binds it all. Room temp matters.
- 1 cup whole milk: Keeps it moist. Full fat’s best.
- ⅓ cup vegetable oil: Smooth and tender. Easy swap.
- 1 tablespoon pure vanilla extract: Warm flavor. Don’t skip.
Sweeteners & Mix-ins
- ½ cup granulated sugar: Sweetens it up. Simple and good.
- ½ cup dark brown sugar, packed: Deep sweetness. Love that richness.
- ½ cup creamy peanut butter: The star. Creamy’s key.
- ½ cup mini chocolate chips: Little bursts. Plus extra for tops.
- ¼ cup chopped peanuts: Crunchy finish. Adds bite.
Got these? You’re ready for Healthy Peanut Butter Muffins. Hungry yet?
How to Make Peanut Butter Muffins (Step-by-Step)
Let’s bake these Peanut Butter Muffins. It’s simple. Here’s how it goes.
Step 1: Prep the Tins
Grab two 12-count muffin tins. Line each with 6 liners. Space them out. Use every other cup. I’ve crammed them once. Flat tops. Bummer. This trick gets you tall muffins. It’s a game-changer. Ready to mix?
Spacing is key. Gives them room to rise. I learned this after sad, squat muffins.
Pro Tip: Grease liners lightly. Easy release every time.
Step 2: Mix the Dry
Take a big bowl. Add 1 ¾ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Whisk it up. Takes a sec. I’ve skipped whisking before. Got clumps. Not cool. It’s smooth now. Next step?
Dry mix sets the stage. Keeps it even. You want that light texture.
Pro Tip: Spoon flour in. No packing. Too much weighs it down.
Step 3: Blend the Wet
Grab another bowl. Crack in 2 eggs. Add 1 cup milk, ½ cup peanut butter, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, and 1 tablespoon vanilla. Whisk it smooth. I’ve used cold eggs once. Took forever to blend. It’s creamy now. Can you smell that peanut butter?
Wet mix is the heart. Ties it all up. That nutty scent? Pure joy.
Pro Tip: Room temp eggs. Mixes fast. Cold eggs clump up.
Step 4: Combine Them
Pour the wet into the dry. Fold it gentle. Stop when flour’s gone. I’ve overmixed before. Tough muffins. No thanks. Add ½ cup mini chocolate chips. Fold a few times. It’s chunky now. Ready to rest?
Folding keeps it soft. Don’t stir hard. You want tender, not chewy.
Pro Tip: Use a spatula. Easier control. Keeps chips whole.
Step 5: Let It Rest
Cover the batter. Plastic wrap works. Let it sit for 30 minutes to 1 hour. I’ve skipped this once. Short muffins. Lame. Resting makes them tall. Heat the oven to 425°F while you wait. It’s worth it. Ready to scoop?
Resting’s magic. Trust me, it works. Tall tops are the prize.
Pro Tip: Room temp’s fine. No fridge. Cold slows the rise.
Step 6: Fill the Tins
Use a 2 tablespoon scoop. Fill liners ¾ full. I’ve overfilled once. Spilled everywhere. Messy. Sprinkle ¼ cup chopped peanuts and extra chips on top. I love that crunch. Looks good, huh?
Toppings make it pop. Adds texture. Makes them look bakery-fresh.
Pro Tip: Even scoops. Bakes better. Uneven means some burn.
Step 7: Bake Them
Pop them in at 425°F for 5 minutes. Drop it to 350°F. Bake 11-13 minutes more. Toothpick should come out clean. I’ve opened the door too much. Took longer. It’s golden now. Smells amazing, right?
Two temps do the trick. Tall and done. High heat starts the rise.
Pro Tip: Check at 11 minutes. Don’t overbake. Dry muffins stink.
Step 8: Cool and Enjoy
Let them sit in the tin for 10 minutes. I’ve grabbed them hot once. Burned my fingers. Dumb move. Move to a rack after. Serve warm. That first bite? Heaven. Ready to dig in?
Cooling sets them up. Makes them perfect. Warm is best.
Pro Tip: Rack cools even. No soggy bottoms. Keeps them soft.
Tips for Success
Want these Peanut Butter Muffins to shine? Here’s what I’ve learned:
- Space the liners. Cramped means flat tops.
- Rest the batter. Shortcuts kill height every time.
- Use room temp eggs. Cold messes up the mix.
- Check at 11 minutes. Overdone turns dry fast.
- Top with extras. Plain tops feel so boring.
- Measure flour right. Too much makes them dense.
These tips save you. I’ve flopped enough to know.
What to Serve With Peanut Butter Muffins
These Peanut Butter Chocolate Muffins pair great with:
- Coffee: Hot and strong. Love that match.
- Milk: Cold and classic. Dunks perfect.
- Fruit: Berries or banana. Cuts the sweet.
- Yogurt: Plain and creamy. Lightens it up.
- Tea: Warm and simple. Nice balance.
What’s your pick? They love company.
Nutrition Information & Calories
Here’s the deal on these Fluffy Muffins (per muffin, about 12):
- Calories: Around 300-350. Depends on size.
- Fat: Roughly 15g. Oil and peanut butter add up.
- Carbs: About 40g. Sugars and flour kick in.
- Protein: Around 6g. Peanut butter helps out.
- Sugar: Roughly 20g. Sweet but worth it.
A tasty Dessert Breads treat. Want tweaks? Check below.
Variations & Substitutes
Mix up these Peanut Butter Muffins Easy like this:
- Less sugar: Cut to ⅓ cup each. Still sweet enough.
- Spicy twist: Add ¼ teaspoon cinnamon. Warm kick.
- Gluten-free: Use GF flour. Flourless Peanut Butter Muffins vibe.
- Fruit boost: Swap chips for blueberries. Peanut Butter Blueberry Muffins.
- Nut-free: Use sun butter. Sun butter Muffins work great.
- Protein punch: Add 2 tablespoons PB powder. Protein Muffins Peanut Butter.
Ever tried a fruity Healthy Peanut Butter Muffin Recipes? Could be your new fave.
Serving & Storage Tips
Leftovers
Extra Peanut Butter Muffins? Store them airtight. Good for 3 days at room temp. Fridge lasts 5 days. They vanish quick here. Kids snag them fast. But they keep fine.
Reheating Tips
Oven at 325°F for 5-7 minutes. Keeps them soft. Microwave’s fast. Zap for 15-20 seconds. Warm and gooey again. Perfect for Peanut Butter Cupcakes vibes.
What Others Are Saying
These Best Ever Muffins get folks talking:
- Lila: “Snack attack win. Gone fast!”
- Jake: “Ate four. Worth every bite.”
- Tina: “So good I hid some. Yum.”
- Sam: “Best PB treat. Hands down.”
What’ll you say after your bite?
Peanut Butter Muffins FAQs
Can I Use Crunchy Peanut Butter Instead of Creamy?
Yes. It works fine. Adds a fun crunch to Peanut Butter Chip Muffins. Use the same ½ cup. Some folks love the extra texture. I’ve tried it. Makes them feel heartier. Just mix it well so it spreads even.
What If I Don’t Have Mini Chocolate Chips?
No worries. Use regular chips or chunks. Stick to ½ cup for Double Chocolate Peanut Butter Muffins. Chop them smaller if you want. I’ve used big chips once. Still tasty. Mini ones just blend better.
Can I Freeze These Muffins for Later?
Totally. Wrap them tight in plastic. Pop in a freezer bag. Good for 2 months. Thaw at room temp for Healthy Peanut Butter Muffins. I freeze extras all the time. Reheat in the oven. Tastes fresh again.
Why Did My Muffins Turn Out Flat?
Oh, I’ve been there. Could be no rest time. Or cold eggs. Rest the batter for Bakery Style Muffin Recipes. Use room temp ingredients. I’ve skipped resting before. Got squat muffins. Resting lifts them high.
What If I Don’t Have Dark Brown Sugar?
No stress. Use all granulated. Or light brown. Same ½ cup for Peanut Butter Chocolate Muffins. Dark brown adds depth. I’ve swapped it out. Still good. Just a little less rich.
Can I Make These Without Eggs?
Yep. Try a flax egg. Mix 1 tablespoon flaxseed with 3 tablespoons water per egg. Let it sit. Works for Vegan Peanut Butter Muffins. I’ve tested it. Texture’s close. Not exact, but solid.
In Conclusion
These Peanut Butter Muffins are my sweet escape. Nutty, a bit sticky, and full of stuff I can’t resist. They’re not perfect. Tops can sink. I’ve burned a batch once. But that’s why I love them. A Peanut Butter Muffins Recipes treat that’s easy and darn good. Perfect for any day you need a lift. Bake them.
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