Tessa’s Recipe Rundown
Taste: Nothing like peanut butter + chocolate! The peanut butter chips really take these muffins to the next level. Texture: Tender and moist. If the muffin is still a little warm the chocolate chips are melty and gooey. Ease: So easy. Appearance: One bite and you can see all those glorious peanut butter and chocolate chips inside. Pros: Quick, easy, and tasty fix for a sweet craving. Cons: Not a muffin you should really be eating for breakfast – unless you want a slight sugar high! Would I make this again? Yes.This post may contain affiliate links. Read our disclosure policy.
I made some cupcakes a few days ago that didn’t turn out quite right. They were good, but not great. I wanted to post a sweet recipe here today and those cupcakes weren’t going to cut it. So, I took to the internet to find a delightfully sweet recipe that I could whip up without making too big of a mess that would satisfy my sweet tooth and today’s post. I quickly found this muffin recipe over at The Galley Gourmet, a fabulous food blog if you didn’t already know, and within an hour I had a basket of sweet warm muffins ready to be eaten! And the muffins were perfect. Even better than the cupcakes I had made!
Peanut Butter Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they’re so easy to make!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- 2/3 cup packed light brown sugar
- 1/2 cup peanut butter
- 2 large eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 heaping cup milk or semisweet chocolate chips
- 1/2 heaping cup peanut butter chips
Instructions
- Preheat the oven to 375°F. Line standard muffin pans with 12 to 14 paper liners.
- In a large bowl whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together the melted butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour wet ingredient mixture into dry ingredient mixture. Stir until just combined. Fold in the chocolate chips and peanut butter chips.
- Fill each muffin cup to the top. Bake for 18 to 20 minutes, or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed. Cool in the pan for 5 minutes before removing the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
From The Galley Gourmet
The recipe says milk OR chocolate chips… is this a typo? The instructions say to add both.
My customers loved these!!!!
Made this for study snacks tonight and even though I’m really not a muffin girl I looooove this. I didn’t use peanut butter chips because I didn’t wanna drive to the grocery store so I got a mixture of semi-sweet and skor chips sooo soooooo good. Thanks!
That picture is so enticing! I wish I could reach through the screen and grab a muffin 🙂
How cool! I love it when I can whip up something super quick and it turns out delicious! 🙂
These sound so yummy. I love anything with peanut butter so I can’t wait to make them. I’m thinking breakfast in the morning !
Peanut butter and chocolate…a match made in heaven!
Man, that sounds like a great tasting muffin! Can’t wait to try the recipe.
I’m a sucker for anything with PB and chocolate AND I love muffins. Clearly this recipe was made for me 😀