Irresistible Peanut Butter Muffins with a Crispy Top

These easy peanut butter muffins have a rich peanut butter flavor, a moist tender crumb, and are studded with chocolate chips. Make them for breakfast or a snack—the perfect way to satisfy a peanut butter craving.

This post was updated September 13, 2023 with new photos and a slightly adjusted recipe for more tender muffins.

Peanut butter is a classic breakfast favorite, but peanut butter muffins are a delightful alternative. These muffins deliver a pronounced peanut butter taste without being overly sweet. They stay moist and tender thanks to the right balance of wet and dry ingredients, and the chocolate chips add pockets of melty chocolate throughout. The chips are optional, but highly recommended.

These are indulgent, comforting muffins—not a low-calorie version. If you want a lighter take, consider a specifically labeled “healthy” peanut butter muffin recipe. This one yields big, soft, chocolate-chip-filled muffins that are perfect when you want something satisfying.

Peanut Butter Muffin Recipe

Developing the ideal peanut butter muffin took some testing. The key is balancing moisture without making them oily and avoiding overmixing so the texture stays tender. Follow these steps for consistent results.

1. Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease and flour the pan. Liners make removing the muffins easier.
2. In a medium bowl, whisk the dry ingredients: 1 3/4 cups (219 g) all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
3. In a separate large bowl, whisk together 1/2 cup (120 ml) vegetable oil, 3/4 cup (158 g) light brown sugar, and 3/4 cup smooth peanut butter until smooth. Warming the peanut butter for about 30 seconds in the microwave helps it blend more easily.
4. Whisk 2 large eggs, 1 cup (240 ml) buttermilk (room temperature), and 2 teaspoons vanilla extract into the oil and peanut butter mixture. Buttermilk keeps the muffins tender; see notes for substitutions.
5. Make a well in the dry ingredients and pour the wet mixture into the center. Fold gently until almost combined. If you see stubborn lumps of flour, use a wire whisk by hand to smooth them out. Avoid using an electric mixer to prevent overmixing, which can make muffins tough.
6. Fold in about 3/4 cup (135–140 g) chocolate chips, reserving the rest to sprinkle on top of the batter in the tins. This helps distribute chips throughout without all sinking to the bottom.
7. Spoon the batter into the prepared pan, filling each liner about three-quarters full. This recipe makes 12–14 muffins.
8. Bake 15–18 minutes, or until a toothpick inserted into the center comes out clean, allowing for melted chocolate chips. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.

Baking Tips & Tricks for Moist, Tender Muffins

• Measure flour accurately: whisk it first, spoon into a dry measuring cup, and level off. A kitchen scale is best for consistency.
• Avoid natural or homemade peanut butter; its oil separation can cause inconsistent texture. Use commercial smooth peanut butter. If using crunchy peanut butter, add about 2 tablespoons extra peanut butter.
• Brown sugar adds both flavor and moisture. For a sweeter result, increase brown sugar to 1 cup.
• Do not overmix the batter. Excess mixing develops gluten and yields tough muffins.
• Bake times vary by oven—watch closely near the end of the bake time.
• Muffins are best the day they’re baked, ideally enjoyed shortly after cooling.

Like peanut butter? Try other peanut butter treats such as cookies, cupcakes, blondies, or oatmeal cookies for more ways to enjoy that sweet-salty flavor.