Ready, Set, Bake! Get ready to LOVE this easy Peanut Butter Chocolate Chip Muffins Recipe!
Haven’t you heard? It’s muffin season!!
Nothing beats a delicious muffin in the morning… or afternoon… or anytime for that matter, right? 😉
You’re going to LOVE this Peanut Butter Chocolate Chip Muffins Recipe! Ready, Set, Bake!
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Peanut Butter Chocolate Chip Muffins Recipe
- 2 Cups Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1¼ cups Jif Creamy Peanut Butter
- 1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
- 1 cup Milk
- ⅔ cup Sugar
- ⅓ cup Canola Oil
- 2 Eggs
- 1 teaspoon Vanilla
- Preheat oven to 375 degrees.
- Stir the flour, salt and baking powder in a large bowl.
- Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
- Fill up muffin liners in muffin pan ¾ full – almost full.
- Sprinkle the top of each muffin with a smidge more sugar. {yum!}
- Bake at for approx. 18 minutes, or until done. ENJOY!
What You’ll Need for This Recipe:
Mixing Bowls
Pretty Baking Cups and Muffin Liners
Muffin Tins
A BIG thanks to frugal friend Tori for sharing this fabulous recipe!
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Dorian says
November 14, 2017 at 12:22 pmThese were so good!! I’m not a good baker and these muffins turned out perfect! I used almond milk instead of regular milk and they turned out just fine
Heidi says
November 14, 2017 at 3:48 pmSo glad you liked the muffins, Dorian! 🙂
Melissa says
November 4, 2017 at 11:30 amCould I use almond milk?
Heidi says
November 4, 2017 at 11:35 amHi Melissa ~ I’ve actually never tried using Almond Milk with these muffins, but if you do… let us know how they turn out!
Jenny K. says
February 8, 2017 at 9:35 amThese were absolutely the best muffin we’ve had in a while! My 12 yr. old daughter thought they would make good cookies since the batter is thicker then most muffin batter. She used a scoop and made them as cookies baked at 375 for about 12-13 minutes. They were awesome! A little crunchy on the outside but oh so soft on the inside! Thanks a million for sharing this recipe!
Heidi says
February 13, 2017 at 7:15 pmWhat a fun twist to turn them into cookies, Jenny! 🙂
Rose says
November 5, 2016 at 10:28 amHello! I found this recipe on Pinterest and OMG they’re so delicious! I tried to make them a bit healthier. I used sprouted white wheat flour, 1 cup of Ghirardelli dark chocolate chips, 3/4 cup of natural peanut butter, coconut sugar in place of white and coconut oil in place of canola. I also added 2 tsp. vanilla and 2 tbsp organic honey with a big pinch of cinnamon. …so moist, chocolaty and YUM!!!
Heidi says
November 5, 2016 at 10:31 amOoh ~ that sounds like a delicious twist on the recipe, Rose. Thanks so much for sharing!!
April McLain says
July 12, 2016 at 5:43 pmAbsolutely delicious! I also baked for 20 minutes & I yielded 24 smaller sized muffins.
Heidi says
July 12, 2016 at 8:43 pmSo glad you loved them, April! 😉
Christie says
July 10, 2015 at 8:20 amJust made these and they are so delicious and moist!
Heidi says
July 10, 2015 at 8:51 amSo glad you liked them, Christie! 🙂
Dawn says
April 27, 2015 at 12:16 pmI just made these this morning for my MOPS group. They turned out really delicious, and not overly sweet. I used natural peanut butter (made from just peanuts). Next time I might add a smidge more vanilla. Thanks for sharing!
Jo says
February 18, 2015 at 12:34 pmI just made these. I used a smashed banana instead of the oil. They might have been a bit more dense, but still tasted great!
imfawesome says
June 29, 2014 at 12:26 amAt what temperature should I pre-heat my oven?
Heidi says
June 29, 2014 at 1:46 pm375 degrees. 🙂
Karen says
January 26, 2011 at 11:57 amI’m on weight watchers and I tried to calculate the new points plus value, which I believe is 7 per muffin, just in case anyone else wants to know! I’ve been wanting to make these!
Beckie says
October 30, 2010 at 8:29 amMine are in the oven as I type. I am excited about this recipe. I hope they come out alright because I didn’t have any muffin liners so I sprayed them really well with baking spray.
Tori says
October 28, 2010 at 7:38 pmTina, just the regular all purpose flour.
Tina says
October 28, 2010 at 12:12 pmStupid question: which kind of flour? I am NOT good in the kitchen and only have about 4 recipes that I am good at! :o)
Dana says
October 28, 2010 at 8:49 amMy 3 year old daughter and I made these yesterday. YUMMY!!!!!
She had a blast helping out in the kitchen. THanks for the great recipe.
Reynalda says
October 26, 2010 at 9:55 pmWe love Peanut Butter Chocolate chip cookies, can’t wait to try this Muffin recipe. They look yummy. Thanks Hiedi.
How many muffins does it make?
Tracie says
October 26, 2010 at 7:04 pmCan’t wait to try these – I love anything peanut butter
Becky says
October 26, 2010 at 4:27 pmThose look amazing! And I <3 recipes that come with pictures! Thank you!
Julie G says
October 26, 2010 at 4:23 pmI wish there was a simple way to print the recipes you post, instead of all the graphics too.
Janet says
July 30, 2011 at 11:08 amAt the bottom of the recipe (next to all of the FaceBook Like, Twitter, and e-mail button) there is a printer icon that says “Print Optimized Webpage”. If you click this a webpage will open that is a printable version of the webpage. Check the box that says to ‘Remove Images’ (located at the top) and you’ll be able to print just the recipe.
=)
Beth says
October 26, 2010 at 4:12 pmHow many does this recipe make??? Looks yummy.
Janet says
July 30, 2011 at 11:05 amThe recipe says it makes approximately 18 muffins. However, I always seem to get one to three extra (faulty measuring, I assume!). =)
Audrey says
February 26, 2014 at 12:49 pmturned out great. mine cooked for 20 mins. im going to add 1 1/2 tspn vanilla next batch (: