Peanut Butter Chocolate Chip Muffins

I’ve discussed my love of muffins many times on this blog and I stand by my feelings. Today, I have a favorite for you–peanut butter chocolate chip muffins! Two of my favorite flavors in my favorite bready shape!


This is a standby recipe in our house and, to be honest, I usually make a 4x batch of these since they freeze perfectly! I just freeze them either in the pan or in a single layer until they are hard, then pop them into large freezer bags. They’ll defrost on the counter overnight or in a few hours in a lunchbox.


These are as easy as pie to put together and, since there are many lickable things in the batter, are a great option for cooking with kids. I’ve made these with both smooth and crunch peanut butter and both work fine.


These are dense, heavy muffins with a strong peanut butter flavor and are quite sweet for a breakfast muffin. I’d say if you don’t like a sweet morning muffin, these would be a fantastic option for a cupcake with a little chocolate frosting or ganache on top.

These stay fresh for a few days before getting hard but they don’t last long in my house anyway.

Peanut Butter Muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (crunch or smooth)
2 large eggs
1 cup milk
3/4 cup milk or semi-sweet (I used semi-sweet) chocolate chips


Preheat oven to 375F.

In a large bowl, whisk together flour, baking powder, salt and brown sugar. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
Pour into flour mixture and stir until just combined. Stir in chocolate chips.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Peanut Butter and Chocolate Mug Cake


As much as I love desserts (and I really, really love desserts), I try not to have them sitting around constantly because I am the type that could easily have cake for breakfast every single day. Thankfully, mug cakes exist so I can have my cake without having to run 15 miles a day to make up for daily breakfast cake.

Last night, I needed a fix for my complete and utter need for peanut butter and chocolate. I found this recipe for a Peanut Butter Brownie on instructables that looked promising. Despite having more ingredients than a normal mug cake, everything was measured in tablespoons which would speed up assembly. The recipe does require both a mug and a bowl but the promise of melted peanut butter was worth the extra dirty bowl. I did make a few additions–a splash of vanilla and a handful of chocolate chips.


It was advertised as a brownie but the texture was definitely more cake-like. That being said, it was totally delicious. I served it with a few scoops of chocolate custard and it was rich enough that even I couldn’t finish it.

Peanut Butter and Chocolate Mug Cake
4 Tablespoon flour
5 Tablespoon sugar
1 Tablespoon cocoa
a small pinch of salt
splash of vanilla extract
small handful of chocolate chips
1 egg
3 Tablespoon milk
3 Tablespoon vegetable oil
3 Tablespoon peanut butter

Measure (or eyeball) the peanut butter into a bowl (not the mug) and microwave for 30 seconds until melted.

Combine flour, sugar, cocoa, and salt in the mug and stir to combine. Add the vanilla, egg, milk, oil, and chocolate chips. Stir until it comes together. Pour the peanut butter into the mug and stir a few times to marbleize the two together.

Microwave for 2:45. Obviously, your microwave could differ from mine.

Let it cool for a few minutes. Top with ice cream!


Peanut Butter and Jelly Muffins–Part 1


Not every new recipe is a winner right off the bat. Some muffins are dry, some cookies are too crisp, and some main dishes just aren’t amazing.

I saw this recipe from Mom on Timeout the other day while googling around for muffin recipes (as you do, right?). We are a peanut butter loving family and jelly seemed like a great thing to add to muffins in lieu of chocolate chips. I had all the stuff on hand, so I whipped up a batch with the help of my son.


They sure did look delicious and they smelled even better once they came out of the oven. Jelly is delicous–but warm jelly? yes, please. We each grabbed one as soon as they were cool enough to eat.


In the end, they were just ok. The jelly ends up centralized in a single bite or two on the top of the muffin. This left the peanut butter only section a little dry and sad compared to the amazingness of the jelly-soaked top. I have some ideas to improve these muffins–swirling the jelly throughout the entire muffin batter, subbing brown sugar for white to add some more moisture…. The upside of a peanut butter and jelly muffin is so promising that its worth it to work on.

I’ll be making another batch of these soon and post an updated recipe!

Do you usually work with a recipe that doesn’t turn out as tasty as you had hoped? Or do you abandon it and find a new one? I love seeing the process of adjustment so if you have gone through this, share your secrets with me!