Chocolate Chip Peanut Butter Muffins

5 from 1 vote

Chocolate Chip Peanut Butter Muffins

These chocolate chip peanut butter muffins taste like a Reese's in muffin form! Whip them up in about 30 minutes and enjoy them all week!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 264kcal

Author: Kayla Burton

Equipment

Muffin pan lightly greased or filled with liners
Mixing bowls
Scale/measuring cups
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).

Video

Notes

Storage: Store cooled muffins in an airtight container at room temperature for 4 days or in the freezer for 1 month.

Jumbo Muffins: Fill jumbo muffin pan ¾ full, top with chocolate chips, and bake according to the instructions above. They may take a few minutes longer.

Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.

Kefir: This recipe is sponsored by my friends at Lifeway Foods. Their organic whole milk plain kefir is best in this recipe, but can be substituted with buttermilk if needed.

Nutrition