These Peanut Butter Chocolate Chip Muffins are beautifully baked and so fluffy, with a rich peanut butter flavour, and a decadent chocolatey touch. The addition of buttermilk and vegetable oil adds moisture and keeps them perfectly light, so you can enjoy them for days. Quick and easy to make, a family-favourite treat no matter then occasion.

Chocolate and peanut butter - what a combo, isn't it? Muffins have to be some of the easiest bakes you can come up with. Endless flavour and filling combinations, so many possibilities, you literally can please any taste buds and lifestyles.
And, what I love the most, they are ready from scratch in 30 minutes! Forget about the boxed stuff, where you still have to add ingredients by the way, making your own muffins can't possibly be simpler!
These peanut butter chocolate chip muffins are made with smooth peanut butter which 0 nastiness in it, no refined sugar added, no nonsese ( my preferred brand is Whole Earth), dark chocolate chips for a bit of goodness, and buttermilk, which helps to keep them moist and light and so fluffy!
Peanut butter can dry out the matter a bit, that's why we need to add some oil and buttermilk to keep it as light as possibly. And once they are out of the oven and cooled down, the muffins have to be stored in an air-tight container so they don't dry out.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used

- peanut butter - I opted for smooth peanut butter with no refined sugar added from Whole Earth
- flour - self-raising flour gives the muffins a nice lift
- baking powder - it helps achieve a good rise and a dome-shaped top
- buttermilk - I find that it makes the muffins a lot more moist than just milk
- oil - I used vegetable oil, but any other odourless oil should be ok
- chocolate chips - I prefer dark chocolate chips with peanut butter, but milk or white chocolate chips can work too
- light brown sugar - it's a lot richer than regular granulated sugar
- eggs - at room temperature
- vanilla extract - optional, for extra flavour
Step-by-step photos and instructions
- in a large mixing bowl, sift the flour and add the baking powder and sugar
- use a spatula to mix them well
- in a separate bowl, add the eggs and use a hand mixer to beat them well until frothy
- add the peanut butter to the mixture

- beat the peanut butter and egg mixture well to get a smooth paste
- add the buttermilk, oil and vanilla extract and beat well ( see photo 7)
- add the dry ingredients to the wet ingredients, mix, then add the chocolate chips and mix again ( see photo 8)

- use 2 muffin tins to divide the muffins evenly between each cavity - I ended up with 18 muffins
- bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until a toothpick inserted in the middle comes out clean
- remove the muffins from the oven and allow them to cool down completely

Expert tips
Make sure the oven is well preheated before the muffins go in, start with a high temperature, so the oven is screaming hot, I would say at least 220 degrees Celsius (450 Fahrenheit) for 10-15 minutes, then once the muffins go in lower the temperature to 180 (350).
The hot temperature will help the muffins get a quick rise, thus achieving the dome-like top. What I find also helps is having each muffin tin cavity full with batter - it really works better when they are full.
While muffin cases are fine, I prefer to butter and flour each muffin tin hole well before the batter goes in, then you don't have to worry about the paper cases sticking to the muffins.
If the muffins don't pop out easily from the muffin tin, just run a sharp knife around the edges of the muffin hole, the muffins should then come out quickly.
Other muffin recipes

If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.

Peanut Butter Chocolate Chip Muffins
Ingredients
- 285 g self-raising flour
- 1 teaspoon baking powder
- 250 g buttermilk
- 125 g smooth peanut butter
- 6 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 150 g dark chocolate chips
- 2 large eggs
- 100 g light brown sugar
Instructions
- Preheat the oven to 220 degrees Celsius (450 Fahrenheit).
- In a large bowl, sift the flour and baking powder and sugar, and use a spatula to mix well.
- In a separate mixing bowl, add the eggs and use a hand mixer to beat them well until frothy.
- Add the peanut butter and beat again to get a smooth paste.
- Add the buttermilk, oil and vanilla extract, and beat well.
- Add the dry ingredients to the wet ingredients - use the spatula to incorporate everything into a batter.
- Reserve 2-3 tablespoons of chocolate chips, and mix the rest with the batter.
- Butter and flour 2 muffin tins, and divide the mixture evenly between each cavity - I have 18 muffins in total.
- Scatter the reserved chocolate chips over each muffin.
- Lower the oven temperature to 180 degrees Celsius ( 350 Fahrenheit) and bake the muffins for 220 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the muffind from the oven, and allow them to cool down completely before removing them from the muffin tins.
Video
Notes
- The hot temperature will help the muffins get a quick rise, thus achieving the dome-like top. What I find also helps is having each muffin tin cavity full with batter - it really works better when they are full.
- While muffin cases are fine, I prefer to butter and flour each muffin tin hole well before the batter goes in, then you don't have to worry about the paper cases sticking to the muffins.
- If the muffins don't pop out easily from the muffin tin, just run a sharp knife around the edges of the muffin hole, the muffins should then come out quickly.
Leave a Reply