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Peanut Butter Chocolate Chip Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Servings: 8 to 12
Author: Suzanne Cowden


  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup brown sugar
  • 1 egg
  • 3 tablespoons unsalted butter melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 2/3 cups unsalted peanuts chopped and divided
  • 2/3 cups chocolate chips plus a handful, divided


  • Preheat oven to 350° F. Grease or paper line a standard-size muffin pan with 12 wells. Set aside.
  • Mix flour, baking soda, baking powder, and salt in a medium bowl.
  • Whisk buttermilk, sugar, egg, butter, and vanilla in a medium bowl until well combined. Add the peanut butter, whisking until well incorporated. Mix in dry ingredients with a spatula until just combined, making sure to scrape up from the bottom. Stir in half of the peanuts and 2/3 cups of chocolate chips.
  • Divide batter equally between muffin cups; they will be quite full. Sprinkle remaining chopped peanuts over the tops, pressing them in gently to adhere. Press several chocolate chips into the top of each muffin.
  • Bake until a skewer inserted in the middle of a muffin comes out mostly clean, about 15 to 20 minutes. Cool on a wire rack for at least five minutes before removing muffins from the pan.
  • Serve warm or at room temperature.