Description
Make delicious peanut butter muffins with this easy recipe. Enjoy bakery-style muffins at home.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 ½ cups (297g) granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ½ cups (354ml) buttermilk
- ½ cup (118ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (270g) creamy peanut butter, not natural
- 2 cups (340g) semi-sweet chocolate chips, optional
Instructions
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Stir to combine and set aside.
- In a larger mixing bowl, combine the eggs, buttermilk, vegetable oil, vanilla extract, and peanut butter. Stir to combine.
- Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and let the batter rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery-style muffins, line a 12-count muffin pan with 6 muffin liners, filling every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Add the remaining chocolate chips to the tops of the muffins. Sprinkle with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 16-19 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
Notes
- Resting the batter is important for texture.
- Use non-natural peanut butter for best results.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg