Peanut Butter Chocolate Chip Muffins

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I know that it is already well over half-way through the school year, but I feel like I am still trying to get the hang of things. M is only in kindergarten and goes to school 3 days a week. On those days, I feed her breakfast (daycare does the other 2 days.)

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Some nights I am ahead of the game and plan ahead what I will feed her in the morning. Some nights- not so much. That’s why I like to have food in the freezer for those hectic mornings when I just don’t quite have it together.

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Muffins typically freeze well and these are no exception. I have been making them for a few years now and they never disappoint. They bake up beautifully and the combo of peanut butter and chocolate is by far a favorite of mine. I hope you give these a try, I think you and your family will love them!

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Peanut Butter Chocolate Chip Muffins


  • 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


  • Preheat oven to 375°. Line a muffin pan with 12 paper liners.
  • In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
  • 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.
  • Bake for 17-20 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.
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    Recipe Source: Annie’s Eats

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