Quick Recipe Version (TL;DR)
Quick Ingredients
- Dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt
- Peanut butter base: 3/4 cup creamy peanut butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar
- Wet ingredients: 1/4 cup melted unsalted butter, 2 tablespoons neutral oil, 2 large eggs, 3/4 cup whole milk, 1/2 cup plain Greek yogurt or sour cream, 2 teaspoons vanilla extract
- Chocolate: 1 cup semi-sweet chocolate chips, divided
- Optional topping: 1/4 teaspoon flaky sea salt
Do This
- 1. Heat oven to 425°F and line a 12-cup muffin pan with paper liners.
- 2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- 3. In a large bowl, whisk peanut butter, brown sugar, granulated sugar, melted butter, and oil until smooth.
- 4. Whisk in eggs, milk, Greek yogurt or sour cream, and vanilla.
- 5. Fold dry ingredients into wet ingredients, then fold in 3/4 cup chocolate chips.
- 6. Divide batter among muffin cups, top with remaining 1/4 cup chocolate chips, and bake 5 minutes at 425°F, then 13 to 15 minutes at 350°F.
- 7. Cool in the pan for 5 minutes, then move to a rack for at least 10 minutes before serving.
Why You’ll Love This Recipe
- Big peanut butter flavor: Creamy peanut butter is baked right into the batter, so every bite tastes nutty and rich.
- Classic salty-sweet balance: Semi-sweet chocolate chips and a little salt make these muffins feel cozy, familiar, and deeply satisfying.
- Soft, tender texture: Greek yogurt or sour cream keeps the crumb moist, while the hot-start baking method helps create tall muffin tops.
- Easy everyday bake: No mixer needed, just bowls, a whisk, and a muffin pan.
Grocery List
- Produce: None required
- Dairy: Unsalted butter, large eggs, whole milk, plain Greek yogurt or sour cream
- Pantry: All-purpose flour, baking powder, baking soda, fine salt, creamy peanut butter, light brown sugar, granulated sugar, neutral oil, vanilla extract, semi-sweet chocolate chips, optional flaky sea salt
Full Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
Peanut Butter Wet Mixture
- 3/4 cup (195g) creamy peanut butter, preferably conventional no-stir style
- 1/2 cup (105g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted and cooled for 5 minutes
- 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil
- 2 large eggs, at room temperature
- 3/4 cup (180ml) whole milk, at room temperature
- 1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature
- 2 teaspoons vanilla extract
Chocolate and Topping
- 1 cup (170g) semi-sweet chocolate chips, divided into 3/4 cup for the batter and 1/4 cup for topping
- 1/4 teaspoon flaky sea salt for topping, optional
Step-by-Step Instructions
Step 1: Prepare the oven and muffin pan
Place a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners. For the easiest release, lightly mist the top surface of the pan with nonstick spray, especially around the edges of each muffin cup where the domes may rise and spread.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt for about 20 seconds. This evenly distributes the leavening so the muffins rise properly and prevents salty or bitter pockets in the batter.
Step 3: Make the peanut butter base
In a large mixing bowl, whisk together 3/4 cup creamy peanut butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup melted unsalted butter, and 2 tablespoons neutral oil until the mixture looks glossy, thick, and mostly smooth. This step helps loosen the peanut butter so it blends evenly into the muffin batter.
Step 4: Add the remaining wet ingredients
Whisk in the eggs one at a time until fully combined. Add 3/4 cup whole milk, 1/2 cup plain Greek yogurt or sour cream, and 2 teaspoons vanilla extract. Whisk until the mixture is smooth and creamy. If the batter looks slightly thick at this point, that is normal; peanut butter naturally makes muffin batter a bit sturdier.
Step 5: Combine the batter and fold in the chocolate
Add the dry ingredients to the wet ingredients. Using a flexible spatula, fold gently just until the flour is almost incorporated. When a few flour streaks remain, add 3/4 cup of the chocolate chips and fold a few more times. Stop as soon as the batter comes together. The batter should be thick, scoopable, and slightly fluffy, not runny.
Step 6: Fill and top the muffin cups
Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter, or about 105g, per cup. The cups will be nearly full, which helps create generous muffin tops. Sprinkle the remaining 1/4 cup chocolate chips over the tops. If using flaky sea salt, add just a tiny pinch to each muffin; a little goes a long way and makes the chocolate and peanut butter taste even better.
Step 7: Bake with a high-start method
Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13 to 15 minutes, for a total bake time of 18 to 20 minutes. The muffins are done when the tops are domed and set, the edges look lightly golden, and a toothpick inserted into the center comes out with a few moist crumbs. Melted chocolate on the toothpick is fine; wet batter is not.
Step 8: Cool before serving
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for at least 10 more minutes before eating so the crumb can finish setting. These are wonderful slightly warm, when the chocolate chips are soft and the peanut butter aroma is at its best.
Pro Tips
- Use room-temperature dairy and eggs: Cold milk, eggs, or yogurt can make the peanut butter seize slightly and create a heavier batter.
- Measure flour carefully: Spoon flour into the measuring cup and level it off, or weigh 240g for the most tender muffins.
- Do not overmix: Once the flour is added, fold gently and stop as soon as the batter comes together. Overmixing can make muffins tough.
- Choose the right peanut butter: Conventional creamy peanut butter gives the most reliable texture. If using natural peanut butter, make sure it is extremely well stirred and not oily or dry.
- Watch the bake time closely: Peanut butter muffins can dry out if overbaked, so pull them when the centers are just set and a toothpick shows moist crumbs.
Variations
- Peanut butter cup muffins: Replace 1/2 cup of the chocolate chips with 1/2 cup chopped peanut butter cups. Fold them in gently so they stay in small pockets throughout the batter.
- Banana peanut butter chocolate chip muffins: Replace the Greek yogurt or sour cream with 1/2 cup mashed ripe banana and reduce the milk to 1/2 cup. The muffins will be slightly softer and naturally sweeter.
- Double chocolate peanut butter muffins: Replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder and add 2 tablespoons extra milk to keep the batter moist.
Storage & Make-Ahead
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, though the texture is best at room temperature. To freeze, wrap each muffin tightly and freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour, or warm a muffin in the microwave for 15 to 20 seconds. For a fresher-baked texture, reheat thawed muffins in a 300°F oven for 8 minutes. To make ahead, whisk the dry ingredients and store them covered at room temperature up to 2 days in advance; combine with the wet ingredients right before baking.
Nutrition (per serving)
Calories: 376 kcal | Carbs: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Fiber: 2g | Sugar: 23g | Sodium: 260mg | Cholesterol: 45mg
