Imagine biting into a warm, fluffy muffin that tastes like a perfectly balanced Reese's peanut butter cup. Well, you can do just that in less than an hour if you get started on these Chocolate Chip Peanut Butter Muffins now! 😋
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I've never really loved peanut butter on its own, but combine it with some chocolate and it's one of my favorite treats! Reese's were always one of my top candy picks as a kid, and now I've created a muffin version of them!
What sets these muffins apart is the secret ingredient: kefir! I partnered with my friends at Lifeway to bring you this delicious breakfast dessert! Their tangy, fermented milk drink adds moisture, creating an incredibly tender crumb. It's what helps make my triple chocolate muffins and chocolate chip mini muffins so special, too!
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Why You'll Love This Recipe
- You can have this tasty muffin recipe ready to go in about 30 minutes - perfect for busy mornings or weekend treats!
- They're easy to customize with your favorite mix-ins or toppings.
- They are like a peanut butter version of my yummy cinnamon chocolate chip muffins!
Recipe Ingredients
Let's highlight a few of the simple ingredients that go into these peanut butter chocolate chip muffins!
Ingredient Notes:
- All-purpose flour is the foundation of our muffins. For best results, use a kitchen scale. If using cups, spoon the flour into the cup and level it off to avoid over-packing.
- Baking powder and baking soda are the leavening agents that work together to give the muffins their perfect rise and fluffy texture.
- Lifeway Organic Plain Whole Milk Kefir adds moisture and a subtle tang. Its acidity reacts with the leaveners for extra fluffiness!
- Large, room-temperature eggs bind ingredients and add structure.
- Creamy peanut butter is the star of the show! For best results, use a commercial brand like Skippy or Jif. These provide more consistent results since they don't separate like natural peanut butter.
- Chocolate chips pair so well with the peanut butter flavor in these muffins. Feel free to use your favorite kind, whether they be milk or dark chocolate!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add extra texture by using crunchy peanut butter, or fold ½ cup of peanuts into the batter with the chocolate chips!
- Chop up peanut butter cups and mix them into the batter instead of (or in addition to) the chocolate chips!
- Bake them into mini or jumbo muffins by following the notes in the recipe card below.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
most valuable tool
Food Scale
Weigh your ingredients using a food scale for the most accurate measurements and easy clean-up!
How to Make Chocolate Peanut Butter Muffins
Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Wet Ingredients
In a separate large bowl, mix together the eggs, kefir, vegetable oil, vanilla extract, peanut butter, granulated sugar, and light brown sugar until well combined.
Combine
Gently fold the dry ingredients into the wet ones just until combined. Then, fold in the chocolate chips.
Bake!
Bake at 425°F for 5 minutes, then lower the temperature to 350°F and continue baking until a toothpick comes out clean (about 15-20 more minutes).
Expert Baking Tips
- Don't overmix! Stir the batter until just a few flour streaks remain. A few lumps are okay! Overmixing can lead to tough, dense muffins.
- Use room temperature ingredients. Everything combines better when they're at the same temperature!
- The high-low baking method. Starting with a higher temperature helps create that perfect bakery-style domed muffin top!
- Make sure your leavening agents are active. If your baking powder or baking soda is expired, the muffins won't rise properly. You can test them by combining a tiny bit of water with baking powder or a splash of vinegar with baking soda. If they fizz, they're active!
Common Questions
While milk can be used, kefir adds a unique tangy flavor and fluffy texture. If you can't get your hands on kefir, I recommend using buttermilk as the closest substitute.
I haven't tested this, but I imagine a 1:1 gluten-free flour blend would work! Comment below if you give it a try!
Yes, but the texture and sweetness may vary. You might need to adjust the sugar and vegetable oil if your natural peanut butter is unsweetened and the oil has separated.
Browse the refrigerated dairy aisles of your local grocery store, or check out lifewaykefir.com!
Storage
Room Temperature
While best enjoyed the first day or two, these chocolate chip peanut butter muffins can be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions
Store the cooled muffins in a freezer-safe container for up to 1 month.
Reheating Instructions
Thaw frozen muffins at room temperature or reheat in the microwave for 15-30 seconds.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Chocolate Chip Peanut Butter Muffins
Equipment
- Muffin pan lightly greased or filled with liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 2 cups (250 g) all-purpose flour weighed in grams for best results
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup (236.59 ml) Lifeway Organic Plain Whole Milk Kefir room temperature
- 2 teaspoons vanilla extract
- ½ cup (129 g) creamy peanut butter natural peanut butter is not recommended due to oil separation; crunchy can be used if preferred
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 1 cup (180 g) chocolate chips
Instructions
- Preheat your oven to 425°F. Lightly grease or fill a muffin pan with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, kefir, vegetable oil, vanilla extract, peanut butter, and sugars.
- Gently stir the dry ingredients into the wet ones just until a few flour streaks remain.
- Fold in the chocolate chips (feel free to set some aside to sprinkle on top, or fold the whole cup in and add extra to the tops).
- Fill the muffin liners with batter so they're almost full, then sprinkle chocolate chips on top.
- Bake on the middle rack at 425°F for 5 minutes. Then reduce the temperature to 350°F and continue baking until a toothpick comes out clean (about 15-20 more minutes).
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Kayla Burton says
I hope you love the peanut butter chocolate combo in these muffins as much as I do!