Go Back
A close-up of a single peanut butter chocolate chip muffin with a perfectly domed top, sprinkled with chocolate chips.

Peanut Butter Chocolate Chip Muffins (The BEST, Easiest Recipe!)

The best Peanut Butter Chocolate Chip Muffins recipe! These easy one-bowl muffins are incredibly moist, fluffy, and loaded with the perfect combination of peanut butter and chocolate. Perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup creamy peanut butter commercial brand like Jif or Skippy
  • 1 cup milk room temperature, whole milk preferred
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips divided

Equipment

  • 1 12-Cup Muffin Tin
  • 1 Mixing Bowls Large
  • 1 Wire Cooling Rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the peanut butter and both sugars until smooth. Beat in the eggs one at a time, then stir in the vegetable oil and vanilla.
  3. Add the flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
  4. Gently fold in 1 cup of the chocolate chips.
  5. Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1/2 cup of chocolate chips on top.
  6. Bake at 400°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do Not Overmix: Mix only until the flour is just incorporated for the most tender muffins.
Storage: Store in an airtight container at room temperature for up to 4 days.
Freezing: Wrap individually and freeze for up to 3 months.