Peanut Butter Chocolate Chip Muffins
You are going to love these Peanut Butter Chocolate Chip Muffins because the combination of chocolate and peanut butter is a satisfying duo you cannot deny. Pleasing to both kids and adults alike.
I love all muffins because they make such a great on-the-go breakfast or snack. Most muffin recipes are also easy to make so they make a great snack to make for the week! And they freeze well so I try to keep muffins in my freezer at all times for when I need a good muffin to cheer me up. However, warm and fresh out of the oven is when they taste their absolute best of course.
If you couldn’t tell already, I have been consistently posting muffin recipes. Muffins are my fave snack to have on hand. There are so many different varieties of muffins out there, you can never get bored of them! Just last year I posted Morning Glory Muffins, Pumpkin Chocolate Chip Muffins, and Skinny Double Chocolate Muffins. And one of the first recipes I ever posted was my Chocolatey Banana Muffins. I think you can see another pattern here as well….chocolate! Because I love chocolate, if you can add it to a recipe then why not?
You can certainly leave out the chocolate chips if desired, but the combination of peanut butter and chocolate is undeniably delicious 🙂
These muffins also have bananas in them to give them a nice sweet flavour and a good amount of moisture. Also, brown sugar and honey for flavour and sweetness! And these are quite quick and easy to bake up so grab your ingredients and apron and happy baking!
Now on to the making of these muffins…
Peanut Butter Chocolate Chip Muffins
Preheat oven to 425° F.
Combine 2 cups of all-purpose flour, 1 teaspoon each of baking soda and baking powder, and 1/2 teaspoon salt in a medium bowl.
Whisk together 2 ripe mashed bananas, 1/2 cup of smooth peanut butter with 1/4 cup of honey, and 1/3 cup of dark brown sugar. Add in one egg, 1/2 cup of milk, 1/2 cup of plain greek yogurt, and 1 teaspoon of vanilla extract. Mix together until just combined.
Mix the dry and wet ingredients together until fully incorporated being careful not to overmix. Fold in 1/2 cup of chocolate chips.
Spoon into greased muffin tins, about 3/4 full. You can also use paper liners or these cute reusable silicone baking cups
Bake for 5 minutes, then reduce heat to 350° F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 10 minutes before removing.
Enjoy these moist chocolatey peanut buttery muffins!
Tidbit: To turn any muffin recipe into mini muffins, bake for 11-14 minutes at 350° F when using a mini muffin pan.
These Peanut Butter Chocolate Chip Muffins will stay fresh for 3 days at room temperature, or for a week in the refrigerator. Freezes well for up to 3 months.
What is the secret to making moist muffins?
There are a lot of factors that lead to moist muffins. One is the ratio of dry and wet ingredients. If you have too many dry ingredients, they can become dry and rubbery in texture, if not enough, the batter will be too thin and have a hard time baking.
Another factor is the ingredients that make up the batter. You need fat such as oil or butter, in this case, peanut butter. Also, the banana in this recipe also lends some moisture, as well as the greek yogurt because of its creaminess.
How do I make my muffins light and fluffy?
Have all ingredients at room temperature before you start making the batter if you can. Because having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.
Also, the acidity of the greek yogurt helps activate the baking soda, which can help make baked goods more light and fluffy.
How do you make muffins rise higher?
By baking your muffins at 425°F for the first 5 minutes, then dropping the temperature to the more standard 350°F for the remainder of the bake time. This approach sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that delightful risen top.
Peanut Butter Chocolate Chip Muffins
You are going to love these Peanut Butter Chocolate Chip muffins because the combination of chocolate and peanut butter is a satisfying duo you cannot deny. Pleasing to kids and adults alike.
Ingredients
- 2 cups flour all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 bananas ripe
- ½ cup peanut butter smooth
- ¼ cup honey or pure maple syrup
- ⅓ cup dark brown sugar packed
- 1 egg room temperature
- ½ cup milk
- ½ cup greek yogurt plain
- 1 tsp vanilla extract
- ½ cup chocolate chips semi-sweet
Instructions
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Preheat oven to 425° F.
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Combine all-purpose flour, baking soda and baking powder, and 1/2 teaspoon salt in medium bowl.
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Whisk together ripe mashed bananas, peanut butter, honey, and dark brown sugar. Add in egg, milk, plain greek yogurt, and vanilla extract. Mix together until just combined.
-
Mix wet and dry ingredients together until fully incorporated. Fold in chocolate chips.
-
Spoon into greased muffin tins, about 3/4 full. Add additional chocolate chips on the tops of each muffin if desired.
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Bake for 5 minutes, then reduce heat to 350° F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for about 10 minutes before removing to wire rack to cool completely.
Recipe Notes
Muffins stay fresh at room temperature for up to 3 days, in the fridge for up to 1 week and in a freezer-safe bag or container in the freezer for up to 3 months.
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Originally published on January 28th, 2020, updated on February 17th, 2023.
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Ohh yum! I love peanut butter and chocolate chips:)
Me too 🙂