Can I use natural peanut butter for these muffins?

It's best to avoid natural peanut butter. It can change the texture of your muffins, making them denser. Stick to creamy peanut butter for the fluffiest peanut butter lovers' muffins!

How do I store leftover muffins?

Store your fluffy peanut butter muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them for up to three months!

Can I make these muffins ahead of time?

Absolutely! These nutty breakfast ideas are perfect for meal prep. You can bake them in advance and enjoy them throughout the week. Just reheat in the microwave for a quick breakfast!

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and you’ll have a great substitute!

Can I add other mix-ins to the muffins?

Definitely! Feel free to get creative. You can add nuts, dried fruits, or even a swirl of jam for a fun twist on these peanut butter muffins.

Easy Peanut Butter Muffins Recipe You’ll Love

Description

A delicious and easy recipe for fluffy peanut butter muffins, perfect for peanut butter lovers and a nutty breakfast idea.

Ingredients

1 3/4 cups all-purpose flour (219 grams)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil (120 ml) or canola
3/4 cup light brown sugar (158 grams)
3/4 cup peanut butter, do not use natural
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk (240 ml), room temperature
1 cup chocolate chips (180 grams)

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Instructions

Preheat the oven to 375F (190C) degrees. Line a regular-sized muffin pan with muffin papers (you’ll end up with 12-14 muffins total).
In a large bowl whisk together the flour, baking powder and salt. Set aside.
In a separate large bowl whisk together the oil, brown sugar and peanut butter. I recommend warming up the peanut butter for 30 seconds on medium power in the microwave first.
Whisk the eggs, vanilla and buttermilk into the oil mixture until smooth.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the bowl. Gently fold the mixture together. If there are lots of lumps of flour, whisk by hand using a wire whisk to remove the lumps.
Gently fold in about 3/4 cup chocolate chips (save the remaining 1/4 cup for later).
Spoon the batter into the prepared muffin pan, filling each about 3/4 full (you’ll end up with 12-14 muffins total). Add a few extra chocolate chips to the top of each unbaked muffin.
Bake for 16-18 minutes in the middle of the preheated oven, or until an inserted toothpick comes out clean (except for the melted chocolate chips).
Cool muffins in the pan for about 10 minutes, then carefully transfer to a wire rack to continue cooling.

Notes

For best results, use room temperature ingredients.
Do not use natural peanut butter as it may affect the texture of the muffins.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American