Peanut Butter Chocolate Chip Mini-Muffins

Sometimes when it comes to baking, I try to make something really extraordinary. You know, something unique, different and creative. Something that will catch the eye as being one-of-a-kind…… Sometimes though, I just want to perfect popular, classic recipes. And though I often feel pressure to be pushing myself to try new things, I have to remember that it can’t hurt to get good at the basics.

Now you very well may have seen these muffins before. What’s not to like? Peanut butter muffin with chocolate bits throughout. Quick, easy, fail-proof and a guaranteed crowd pleaser. I made these for another friend who just had a baby. I knew her husband loves this flavor combo and I figured it would be an easy snack to grab amidst feedings.

I really can’t recommend this recipe enough. They look so rounded and crackly on top people will think you bought them at a bakery.  I made these minis as I thought it would be easier for my new-parent-friends, but making 12 regular-sized muffins would be great too.  If you are looking for something to bring to a brunch, pot-luck, bake sale etc. I think this is a great option that isn’t too sweet but also very satisfying.  Enoy!!

Don’t these kinda look like little scoops of Ice Cream? :)

Peanut Butter Chocolate Chip Mini-Muffins

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup brown sugar
  • 6 tbsp. butter, melted and cooled
  • ½ cup peanut butter
  • 2 large eggs
  • 1 cup milk
  • ¾ cup chocolate chips

Instructions

  1. Preheat oven to 375°. Spray a 24-mini-muffin tin with cooking spray or use liners. (Or make 12 regular muffins.)
  2. In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
  3. In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
  4. Bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely. (Baking time will be longer if you make 12 muffins.)
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Source: Adapted from  Annie’s Eats via Baking Bites

29 Comments

  1. Hi! We have peanut allergies here–do you think I could substitute almond butter or sunflower seed butter? They both have a consistency more like “natural” peanut butter where the oil separates. These look super yummy!

  2. Oh-I see a dangerous addiction here! I would probably toss to many of these down, completely enjoying the fluffy peanut flavor along with the bits of chocolate. I am so craving these litte gems!

  3. They do look like little scoops of ice cream (or even scoops of cookie dough!). Major yum!

  4. Amy- I think almond butter would be great! I used natural peanut butter too, just make sure you mix it well before using if the oil has separated. :)

  5. This would be favorite with my kids if I make it..and now I really have to! Love this recipe…sounds very delicious, and photos are AMAZING!!!

  6. These wouldn’t make it to the oven in my house. The dough would be consumed immediately upon mixing.

  7. These look fabulous! What a great recipe :) They really do look like you bought them from a bakery!

  8. Oh my!!! My son is going to love you for this! I’m headed to the store anyway and now this is on my list of ingredients to buy for sure! Thanks for sharing!
    Carolyn

  9. How cute are mini muffins!?! These mini muffins are very cute and it’s also very sweet of you to make such an nice treat for a friend who is busy these days with a newborn!

  10. Super cute in the mini form! Who doesn’t love peanut butter and chocolate!

  11. Lovely, Audra! They do look like little scoops of ice cream :)

  12. So cute! I’ve only made peanut butter muffins once (must try again soon!) and they turned out dry and lacked enough peanut butter flavor. But these look perfect!

  13. Ooo I’m going to have to try this recipe with the fresh honey roasted peanut butter from Whole Foods. I’m addicted to it and addicted to watching peanuts get ground into butter before my eyes…

  14. Making these right now…home smells delish! My family will love you and me in about 5 minutes! Makes 36 mini for those wondering! Thanks for recipe!

  15. Hey Audra! Can I use crunchy peanut butter and chocolate chunks instead of chips? (that’s what I have at home right now)

  16. If I wanted to omit the peanut butter completely (silly move), would I alter the remaining ingredients at all

    1. Hey Andrea! Yes- I think omitting the peanut butter would affect the rest of the recipe quite a bit. I’m not sure what to suggest as I’ve never tried it. Maybe look for a chocolate chip muffin recipe?

  17. These just came out of the oven and are wonderful! I followed recipe exactly except I used mini chips, and it yielded 43 mini muffins! I filled the cups to the top and I’m pretty sure my muffin pan is standard sized for mini- it’s Wilton brand. Anyway, good to know for next time!

    1. Thanks for letting me know Kristen! I probably made a mistake in the quantity when I transferred the format of all my recipes. I’ll fix it! :)

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