Looking for the best homemade Peanut Butter Chocolate Chip Muffins recipe?
You can prepare our quick & easy Peanut Butter Chocolate Chip Muffins at home in less than one hour.
Peanut Butter Chocolate Chip Muffins are a perfect sweet breakfast or on the go snack. They’re also a perfect dessert for peanut butter and chocolate fans celebrating a birthday.
You can also serve them as a decadent sundae accompanied by scoops of ice cream, chopped peanuts and chocolate sauce.
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History of Muffins
A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.
Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.
While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins and cheddar apple muffins.
One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”
The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”
One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.
In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.
When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!
My Family Loves Peanut Butter Chocolate Chip Muffins
One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.
My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.
I’m obsessed with chocolate peanut butter anything. My favourite ice cream is Häagen-Dazs chocolate peanut butter, I adore Reese’s peanut butter cups and loves adding peanut butter and chocolate chips to breakfast pancakes. Peanuts and chocolate are a match made in heaven!
In this recipe we feature peanuts as a smooth butter as well as chopped to give the muffins texture. Chocolate appears in the recipe thanks to chocolate chips and cocoa powder. We’ve also added a secret surprise, filling our muffin cups with Reese’s chocolate peanut butter spread.
Buying VS Making Homemade Muffins
Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.
Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit, vegetables and herbs. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.
The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven. You can use a microwave to reheat muffins but they won’t produce the desired crunchy texture.
Any remaining Peanut Butter Chocolate Chip Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.
Best Peanut Butter Chocolate Chip Muffins Recipe
There’s no better comfort food than a steaming, moist Peanut Butter Chocolate Chip Cake cooling out of the oven.
We prefer to prepare healthy Peanut Butter Chocolate Chip Muffins as they are small individual portions. Nutritious ingredients in this muffin recipe include peanut butter, oats, eggs, banana and milk.
Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.
So what qualities make the best Peanut Butter Chocolate Chip Muffins? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.
Looking to prepare easy homemade Peanut Butter Chocolate Chip Muffins? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.
Peanut Butter Chocolate Chip Muffins Tips
If you’re looking to prepare Peanut Butter Chocolate Chip Muffins on a whim and are missing a few ingredients at home don’t worry!
You can easily substitute whole wheat flour if you don’t have All Purpose. Or use buttermilk or natural yogurt if you don’t have regular milk in the fridge.
We suggest using ripe bananas as they have the most pronounced flavour and add moisture to the batter. If you only have unripe bananas, we suggest placing them in a paper bag overnight to help speed up the fruits development of starch into sugar.
We’ve stuffed our muffins with a surprise by adding a dollop of Reese’s peanut butter chocolate spread. If you can’t find this product at your grocery store feel free to substitute with peanut butter, Nutella or chocolate ganache.
The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.
For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!
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-Peanut Butter Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins
- muffin tins
- Mixing bowls
- measuring spoons
- measuring cups
- 1 1/2 cups all purpose flour
- 1/4 cup Oatmeal
- 1/2 cup white sugar
- 2 tsp baking powder
- 2 tbsp Cocoa Powder
- 1/2 tsp salt
- 1/2 cup peanut butter
- 1/4 cup butter
- 1 Ripe banana mashed
- 1 cup milk
- 2 eggs beaten
- 1 cup chocolate chips
- 1/2 cup peanuts chopped
- 1/2 cup Reese's Chocolate Peanut Spread
- Mix dry ingredients and cut in peanut butter and butter until mixture is crumbly.
- Add milk, eggs, mashed banana, chocolate chips and stir until moistened.
- Fill greased muffin cups 1/2 full and spoon a dollop of Reese's Chocolate Peanut spread in the centre of each muffin cup. Top with remaining batter and sprinkle with chopped peanuts.
- Bake at 375F for 15-20 minutes.
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