Peanut Butter and Chocolate Muffins Recipe

Name: Peanut Butter and Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Egg, beaten; 140 g granulated sugar; 50 g unsalted butter; 80 g chunky peanut butter; 35 g chocolate chip; 175 g All-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 120 ml milk; 1 Tbsp white vinegar

Servings: persons

1
Preparation: Sift all the dry ingredients.
2
Preheat oven to 175C/350F.
3
Put muffin cups in the muffin pan.
4
Let butter, egg, PB and milk warm to room temperature.
5
Mix the liquid ingredients together and set aside.
6
In a bowl, beat the butter and sugar with an electric mixer until fluffy.
7
Add peanut butter and mix.
8
Add the beaten egg a half at a time and mix well.
9
Fold half of the dry ingredients into butter mixture with a spatula.
10
Add half of the liquid into mixture.
11
Add the rest of the dry ingredients then the liquid ingredients.
12
Then add the chocolate chips (Leave a small amount of chocolate chips for topping, if you like).
13
Pour the batter into the pan.
14
Lift and drop the pan on the counter to pop the air bubbles.
15
Sprinkle the rest of the chocolate chips.
16
Bake for 18 minutes.
17
or until a toothpick inserted into the center comes out clean.
18
They are very fluffy, soft, and smells so nice!
19
Yaaay!
20
Enjoy!

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Egg, beaten, 140 g granulated sugar, 50 g unsalted butter, 80 g chunky peanut butter, and more.

Yes, Peanut Butter and Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter and Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions