Peanut Butter Chocolate Chip Muffins
Every once in a while I make a recipe just because I want to eat it. This is one of those times. In college, I ate a chocolate chip muffin from the dining hall almost every day. So I started thinking about how I could make that nostalgic treat even better. Enter peanut butter! These delicious muffins have the bakery style crunchy top, moist interior, and just enough peanut butter to enhance the flavor but not over power. And to make them even better, they are super easy to make!
Make the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set it aside. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth. Add peanut butter - creamy is best - and whisk again until smooth. Add eggs, sour cream or Greek yogurt, milk, and vanilla extract and whisk until fully combined.
Add the dry ingredients to the wet ingredients and mix until fully combined. I started with a whisk and then switched to a rubber spatula once the batter got too thick for the whisk. Fold in the chocolate chips using a rubber spatula or wooden spoon.
Prep the Muffins
Line a 12 count muffin pan with muffin liners and fill the cups all the way to the top with batter. I like to use a large cookie scoop to do this to make sure each muffin has the same amount of batter and it leaves less of a mess than trying to spoon the batter in.
If desired, sprinkle the muffins with coarse sugar. This is a must for me as the sugar adds to the crunch of muffin top - the best part of the muffin.
Bake the Muffins
Bake the muffins at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F. Bake for an additional 20 minutes or until the tops of the muffins are golden brown and a toothpick inserted into a muffin comes out clean. This baking method promotes the development of that delicious big crunchy muffin top.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely. Store leftover muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, bake the muffins in a 425°F oven for about 2 minutes. You can also reheat the muffins in the microwave, but the tops may lose some of their crunch.
Peanut Butter Chocolate Chip Muffins
Ingredients
- 2 and 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 2 eggs, room temperature
- 1/3 cup sour cream or plain Greek yogurt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 425°F. Line a 12 count muffin pan with muffin/cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the peanut butter and whisk again until smooth. Add the eggs, sour cream or Greek yogurt, milk, and vanilla extract and whisk until fully combined.
- Add the dry ingredients to the wet ingredients and mix until fully combined. I started with a whisk and then switched to a rubber spatula once the batter got too thick for the whisk.
- Fold in the chocolate chips using a rubber spatula or wooden spoon.
- Fill the muffin pan so the liners are all the way full. Sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F. Bake for an additional 20 minutes or until the tops of the muffins are golden brown and a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
Notes
Storage Instructions: Store leftover muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, bake the muffins in a 425°F oven for about 2 minutes. You can also reheat the muffins in the microwave, but the tops may lose some of their crunch.
