Peanut Butter Chocolate Chip Muffins – light and fluffy muffins are full of delicious peanut butter and chocolate flavors. It is like dessert for breakfast!
Does anyone notice anything different today? Something new? Something fresh and clean? Yep, that’s right, Chez CateyLou got a makeover!! What do you think?
I am loving my new site design! A big thanks to the wonderful Katie at Twin Stripe for designing my logo. Didn’t she do an amazing job? Also a big thanks to TheBetterHalf for dealing with all the technical headaches that came along with this lovely new site. I’ll tell you what, all this blogging stuff is a lot harder than we thought it would be! But it is totally worth it.
So in honor of the first post on my newly designed site, I made peanut butter chocolate chip muffins. I obviously had to include peanut butter, my one true love (sorry TheBetterHalf, but that’s payback for when you wouldn’t say you loved me more than the Eagles).
I am obsessed with peanut butter! I eat a light wheat english muffin toasted with peanut butter 4 out of 5 work mornings. The peanut butter gets all melty and it is just my favorite!! I’ll try to have weeks where I eat healthier and have oatmeal or something equally as boring, but I honestly get depressed. I miss PB.
Although I just realized that you wouldn’t necessarily know about my peanut butter obsession from my site because I really don’t have that many peanut butter recipes on here! Something to change in 2014.
But the reason for that is because I literally lose all self control if peanut butter is involved. The brain cells that deal with portion control just disappear when things like Butterfinger peanut butter oatmeal cookies or peanut butter buttercream are involved. And therefore I don’t bake with PB nearly as much as I would like to.
But this weekend I was just dying to make something peanut buttery for breakfast. So I made these muffins, and promised myself I would only have 2….let’s just pretend that I stuck to that….
These muffins are so rich and full of peanut butter flavor, yet they still have a light texture. Of course I had to include chocolate chips because peanut butter and chocolate are best friends, everyone knows that. Jelly is getting a litttttle jealous right now but sorry jelly, chocolate > jelly.
I love muffins because you can eat cake for breakfast and feel ok about it because it is disguised as breakfast food. Whoever came up with muffins is kind of a genius.
I also love muffins because they are so quick and easy – the batter comes together in no time, and then you can eat them within 5 minutes of coming out of the oven. So perfect for breakfast time!
And I highly recommend eating these warm, when the chocolate is still melty and gooey. They are SO good. And if you want to spread these with a little extra peanut butter, I won’t tell anyone 😉
Peanut Butter Chocolate Chip Muffins - light and fluffy muffins are full of delicious peanut butter and chocolate flavors. It is like dessert for breakfast!
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 2/3 cup creamy peanut butter (I used Jif)
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1 cup milk (I used 2%)
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 425 degrees F. Spray a 12 count muffin tin with nonstick cooking spray.
- In a medium bowl, sift together the flours, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, peanut butter, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate chips.
- Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
- Bake for 5 minutes at 425, then turn the heat down to 375 and bake for 12 - 15 minutes longer, until a toothpick inserted in the center comes out clean.
- Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
Need more muffins? I have you covered!
Skinny Double Chocolate Muffins
Chocolate Chip Cinnamon Muffins
Mini Pumpkin Cinnamon Chip Muffins
Jeez these look good. And since they’re breakfast-approved, they are a definite must make for me. I can’t stop thinking about them!
PS: your blog looks fantastic! Congrats on the re-design!
I am so excited about the re-design! Thank you so much for the kind words! And these muffins are definitely breakfast approved, so I hope you make ASAP! A little chocolate for breakfast is good for the soul 🙂
PB + chocolate??? I need the whole batch of these babies right in front of me like right now… please.
They look so fluffy and delightful – I want them all.
These look delicious, Cate! Great flavors and I LOVE your photos…pinned!
Thanks, Cathy!! And thanks for pinning 🙂
I just ran across your blog, and I look forward to seeing more of your recipes… a blog with a whole section for doughnuts is worth coming back to! And as a new food blogger myself, I hear ya on the technical stuff being more challenging than expected. Can’t wait to try this recipe…
Hi Janet! I’m so glad you found my blog! Thanks for stopping by 🙂
I’m going to make these tomorrow, using Sunbutter in place of peanut butter and a banana instead of the eggs. My daughter has severe food allergies to tree nuts, peanuts, and eggs, so I alter a lot of recipes! I’m also pregnant and this popped up on Pinterest and I have to try them. I love eating oatmeal with peanut butter (or Sunbutter or whatever nut/seed butter you prefer) and cocoa powder mixed in. A tablespoon or two of pb and a bit of cocoa powder, so yummy and pretty healthy if you cook the oats.
I love your substitution ideas, Cassandra! And that oatmeal sounds divine – I need to try that! Thanks for the comment!
For the record, I did bake these and they were awesome! I slightly overbaked mine, because I got distracted, but they are still moist and tasty! Eating one with whip cream right now. 🙂 Thanks for the recipe!
Just made these this morning and love them!!! Easy instructions, not too much butter, baked perfectly. I added toasted shredded coconut for fun and they are super yummy. : )
Thanks for the recipe!
-Kathryn
Hi Kathryn! Thank you so much for the comment – I’m so glad that you loved these! Toasted coconut sounds like an amazing addition – I’ll have to try that next time!
Just made these and we all love them. I’ve made a couple other chocolate peanut butter muffin recipes that have just been okay. These are much better than others I’ve tried. They aren’t terribly sweet, but I love that there isn’t that much sugar in them. The chocolate chips add a nice kick of sweetness. I made mini muffins and it made 36 mini’s. Thanks for a great recipe, it’s a keeper!
Hi Katie! I’m sorry for the delay but I wanted to thank you so much for the comment! I’m so glad your family liked the recipe! Mini muffins sound great – I will try it that way next time I make these!
How would you recommend adjusting this muffin recipe for high altitude?
Hey! They are sooooo delicious, I published it on my blog! Thank you so much for the recipe <3
I just made these muffins for breakfast! Oh my, they are SO GOOD. They marry my two loves: peanut butter and chocolate. I used organic unsalted peanut butter, so I had to add a full teaspoon of salt. And I used organic 70% cacao dark chocolate chips. Ate a bunch warm from the oven, and just about swooned! A lot of people wrote in saying the receipt sounded good, but not many people replied that they had actually made the recipe. I’m here to tell you I made this recipe this morning, and it absolutely ROCKS! It is now part of my “Muffin Recipe Hall of Fame!” Thank you! 🙂
Hi Lynn! Thank you so much for the sweet comment. I am so glad you loved these muffins, and that you share my love of pb and chocolate! The best!
If I don’t have whole wheat flour do I just substitute white flour for the 1/2 cup whole wheat? Thanks!
Hi Jennifer! Yes, just sub white flour for the 1/2 cup whole wheat!
Great, thanks for the reply!
I’m dying to make these and just might do it before the night is over! 🙂
I have these in the oven and the house smells yummy!
Seemed like just the thing for New Year’s morning breakfast. I made them GF, using milled Flax instead of whole wheat, and GF all-purpose flour. I also sprinkled raw sugar on top, and used natural PB (no soy) and soy free chips. If the party crowd isn’t up soon, they will miss out. Enthusiastic thumbs up on this! Thanks for the good start to 2016 🙂
Thank you so much, Rick! These tips will be great for any other GF readers! A bit late, but happy new year!!