Peanut Butter Muffins: an easy recipe for ultra-fluffy, moist baked treats

There are very few combinations out there that are as delicious as peanut butter and chocolate. These easy-to-make peanut butter muffins bring the two beloved flavors together in utter perfection. Both kids and adults will love the wonderful mixture of sweet chocolate with peanut butter brought together in each bite of these tender, fluffy muffins.

Peanut butter muffins are a great way to start your day. Enjoy them at breakfast with a cup of tea or coffee, as a snack, or anytime you're in the mood for a homemade baked treat.

Tips for Making Chocolate Chip Peanut Butter Muffins

Use room-temperature ingredients to make your muffins.

Instead of peanut butter, use almond butter, sunflower butter, or cashew butter.

Swap out all-purpose flour for gluten-free flour to make gluten-free peanut butter muffins. To make even healthier, more protein-packed muffins, use almond flour.

How to Store Peanut Butter Muffins

Keep your muffins in an airtight container at room temperature for 2 days. For longer storage, refrigerate the muffins for up to 5 days. You can also freeze peanut butter muffins for up to 3 months. Thaw them in the fridge overnight before serving.

How to Make Peanut Butter Muffins

Preheat your oven to 375F. Line a muffin tin with cupcake liners.

Beat oil, peanut butter, and sugar in a large bowl until smooth.

Beat in the eggs.

Pour in milk and vanilla.

In a second bowl, combine baking powder, flour, baking soda, and salt.

Add the flour mixture into the oil mixture.

Mix until smooth.

Fold in the chocolate chips.

Don't overmix your batter.

Pour the batter evenly between the muffin liners.

Bake for 22-25 minutes. Your muffins are done baking when springy to the touch or when a toothpick inserted into the center comes out mostly clean and crumb-free. Remove the muffin tray from the oven and set on a rack to cool completely.

Serve and enjoy!