Soft and fluffy, these Peanut Butter Chocolate Chip Muffins are a tasty way to start the day! Make sure you have a glass of milk nearby.
My husband is dropping my computer off at Staples today for a free checkup and tuning. They’re going to do some kind of technical computer magic, then return her to me better and faster. That’s the good news.
The bad news is that I have to go a whole entire day without a computer. I hope I can handle it. 😉 I might actually have to mop the kitchen floor and finish the laundry. The horrors!
So, since it is bright and early, I haven’t had breakfast, and I’m hungry, I’m sharing a little breakfast treat with you. I tried these peanut butter chocolate chip muffins a few weeks ago and I loved them.
I really liked the texture of these muffins. They were both fluffy and tender at the same time. I think cutting the peanut butter into the flour added to the fluffiness, and the buttermilk made them tender. But I might not know what I’m talking about, so don’t quote me on that.
The peanut butter flavor is subtle, but I thought it was enough. And of course chocolate and peanut butter are a perfect marriage, so I loved the flavor.
I used part wheat flour and they were still delicious and moist. I think they would also be great with some chopped peanuts, or even peanut butter chips. Mmmm. I wish I was having them for breakfast. Maybe I should go make some right now. I’m outta here!
More chocolate and peanut butter recipes to enjoy:
Reese’s Peanut Butter Poke Cake
Chocolate Peanut Butter Truffles
Chocolate Peanut Butter Reese’s Cookies
Peanut Butter Chocolate Chip Muffins
Fluffy Peanut Butter Chocolate Chip Muffins
Fluffy peanut butter muffins filled with chocolate chips.
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup peanut butter
- 2 Tbsp butter
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 1 cup chocolate chips (semi-sweet or milk)
Instructions
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Cut peanut butter and butter into dry ingredients till crumbly.
- Whisk eggs, buttermilk, and vanilla in a small bowl and gently stir in with chocolate chips.
- Scoop batter into greased or paper lined muffin cups. Fill about 2/3 full.
- Bake at 350° for about 17 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 338mgCarbohydrates: 37gNet Carbohydrates: 0gFiber: 2gSugar: 18gSugar Alcohols: 0gProtein: 7g
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
My daughter-in-law is Gluten Free. How do you think this recipe would work using Gluten Free flour?
Can you substitute regular milk if you don’t have buttermilk?
It’s better to make your own sour milk by pouring a tablespoon of lemon juice or vinegar into a liquid measuring cup, then adding milk to make one cup. But they might be fine with just milk.
Do you use self rising or all purpose flour? Can’t wait to try these!! My family LOVES peanut butter
Definitely use all purpose flour since the recipe calls for baking powder. Hope your family loves them as much as mine does! 🙂
Very yummy. I like to incorporate oatmeal in my muffins so I did 1 3/4 cup flour and 1/4 cup oatmeal. They came out perfect!
I do that as well, but hadn’t tried it with this recipe. Glad to hear that they turned out with some added oatmeal. Thanks so much for sharing the tip!
Despite being an enthusiastic baker (both from eating and creative perspectives!)….I have never been able to make a good muffin. I have never bought a muffin either that I thought was worth any fuss ( I live in the UK).
And then I came across this recipe- and now I have a reason to believe in the muffin!
Just made these for breakfast…and to make the experience even better…I had run out of muffin cases and so had to make my own from greaseproof paper…..making the whole 6am trying to be a supermum thing even more satisfying!!!!
This is a great recipe and I love the fact that it uses buttermilk….but the true crowning glory I think, was the “cutting in” (I had to interpret this my own way and gave it quick whizz with the K paddle on my mixer) of the butter and peanut butter into the flour is what I think makes these muffins so super fluffy and special.
I can’t recommend this recipe enough…especially to any frustrated muffin bakers out there- this will change you forever!
Thank you, Kara!
I am so glad you loved these muffins as much as we do! Thanks for the kind words. 🙂
These sound so good! I can’t wait to make them.
Hope you like them as much as we do Miquel!
These muffins were delicious! Baked them to the recipe and just added a couple more minutes to the baking time. Other than that the recipe is perfect! A great breakfast and or snack. A new spin on a buttermilk muffin with the peanut butter too 🙂 Definitely recommend!