They really check all the boxes! Easy to make, super tasty and the mini chocolate chips with peanut butter are a delicious combination. Who can resist chocolate + peanut butter?! Plus, these Peanut Butter Muffins are a great back-to-school treat, after school snack, an on-the-go breakfast or to enjoy for dessert! They are moist and flavorful, and the mini chocolate chips and chopped peanuts top off these delicious muffins with just the right amount of crunch. I am sharing all my tips to get the tall, dome tops and the perfect combination of ingredients for a flavorful, moist crumb. They are totally irresistible! You just can’t go wrong with this creamy, sweet and salty combo that make these muffins crave-able.
Why this recipe works
These muffins are easy to make, and freeze really well. The perfect snack/treat, or on-the-go breakfast. Letting the muffin batter rest helps to create the high domed muffin tops. Use my muffin spacing trick for bakery style muffins!
All purpose flour: be sure to spoon and level the flour when measuring so you don’t end up with more flour in the recipe than you need. Baking powder & baking soda: Always check the ‘best by’ expiration date on your baking powder and baking soda. Once the container is open, the leavening agent will last for 6 months. After that time, it will lose it’s potency and power. White granulated sugar: White sugar adds a more aerated crumb and a more crisp texture. Dark brown sugar: Adds moisture and more flavor, and the molasses gives the muffins a richer taste. You can use light brown sugar too, that will be OK! Eggs: should always be at room temperature. This will take about 30 minutes. Vegetable oil: makes these muffins really tender and delicious. Whole milk: The hight fat content in whole milk adds to a richer flavor and softer muffin crumb. Creamy peanut butter: I prefer creamy peanut butter over crunchy for the smooth creamy texture in these muffins.
