Fudgy Peanut Butter Chip Muffins Recipes

PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
• Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gently combine wet and dry ingredients with spatula.
• Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
• Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
• Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.

CHOCOLATE CHIP PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
• In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
• Add the milk and the vanilla extract, and whisk together.
• In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
• Finally, fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
• Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.

PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin papers (you'll end up with 12-14 muffins total).
• In a large bowl whisk together the flour, baking powder and salt.
• In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth.
• Turn the mixer down to low speed and mix in the milk and sour cream.
• Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips.
• Spoon the batter into the prepared muffin pan, filling each to the top of the paper (you'll end up with 12-14 muffins total).
• Bake for 16-18 minutes, or until an inserted toothpick comes out clean (except for the melted chocolate chips).

HOME

Steps:

• Preheat oven to 375º F. Paper-line or grease 18, 2 1/2-inch muffin cups.
• Combine all-purpose flour, whole-wheat flour, baking powder and salt in small bowl. Beat butter, peanut butter and brown sugar in large mixer bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in morsels. Spoon batter into prepared cups, filling 3/4 full.
• Bake for 18 to 20 minutes or until wooden pick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in airtight containers.

AUNT B'S PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

BACON-PEANUT BUTTER CORNBREAD MUFFINS

Steps:

• Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

FUDGY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
• In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350/gas 4.
• Measure flour using the spoon (not scoop) method.
• Into a medium sized bowl sift flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• In a small jug mix vanilla extract and milk, set aside.
• In a large bowl mix melted butter with peanut butter followed by sugar, beat until light and fluffy.
• With a fork, whisk egg until lightly beaten and in two steps pour into butter/sugar mixing to combine.
• Next in three steps start to add the flour alternating with the milk (flour, milk, flour, milk, ending with flour).
• Finally fold in chocolate chips.
• Spoon batter into paper lined muffin tin and bake for 20-23 minutes.

FUDGY PEANUT BUTTER CHIP MUFFINS

Steps:

• Mix applesauce and oats in a small bowl.
• Beat butter, sugars, egg and vanilla until well blended.
• Stir in the applesauce mixture, blending well.
• Stir together the next 4 dry ingredients and blend into the butter mixture.
• Fold in the peanut butter chips.
• Fill 12 paper lined muffin cups 3/4 full of batter.
• Bake in a 350 degree oven for 22-26 minutes or until a toothpick inserted in the middle comes out almost clean.
• If desired, sprinkle with powdered sugar when slightly cooled.