Peanut Butter Chocolate Chip Muffins – a delicious recipe with Brown Sugar, Peanut Butter, Butter, Eggs, Milk, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F. Line a muffin tin with paper baking cups and set aside.
2
In the bowl of a standing mixer, beat brown sugar, peanut butter, and butter until creamy. Add eggs, one at a time, beating well after each addition. Add milk and mix until combined. Set aside. This is your wet mixture.
3
In a medium bowl, combine flour, baking powder and salt.
4
Turn the mixer on low and gradually incorporate flour mixture into the wet mixture. Mix just until combined. Add chocolate chips and stir just until the chocolate chips are evenly sprinkled throughout the batter.
5
Fill muffin cups 3/4 of the way with batter. Place muffins in the oven and bake for 5 minutes. After 5 minutes, reduce heat to 375u00b0F and bake for another 12-14 minutes or until a toothpick inserted into the center of the muffin comes out clean. Once done baking, remove the muffins from the muffin tin to cool. Once completely cooled, store in an airtight container.
6
Recipe adapted from Very Best Baking.
951
kcal
Calories
40
g
Fat
127
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Packed Brown Sugar, 2/3 cups Creamy Peanut Butter, 2 Tablespoons Unsalted Butter, At Room Temperature, 2 whole Eggs, and more.
Yes, Peanut Butter Chocolate Chip 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.
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