Peanut butter is amazing right?, don’t you think? Well I do, I love it it’s just soooo yummy and works well in savoury and works aaaaamazingly in sweet as well. When I have made anything sweet using peanut butter, most people do find it odd, but it’s same as salted carmel, adding the salty, savoury to sweet works really well. 

I was interested to try this recipe for peanut butter muffins, they seemed really moist and creamy. Mine didn’t turn out as moist I think I overcooked them arrhhhh…it’s such a simple thing to do, all oven are different but I always forget to check :s. I should really learn from my mistakes. 

I brought this new muffin tin from Ikea, I’ve seen it in there for a while and thought you know what I’m going to treat myself. It’s amazing and gives a really different ‘cafelike’ muffin look! I would advise you to buy one.

Peanut-Butter-Chocolate-Chip-Muffins Peanut-Butter-Chocolate-Chip-Muffins2 Peanut-Butter-Chocolate-Chip-Muffins3 Peanut-Butter-Chocolate-Chip-Muffins4 Peanut-Butter-Chocolate-Chip-Muffins5 

Peanut Butter Chocolate Chip Muffins
Yields 12
Smooth peanut butter and chocolate chip muffins.
Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
  1. 11/2 cups - plain flour
  2. 1/2 cup - whole wheat flour
  3. 2 tsp - baking powder
  4. 1/2 tsp - salt (I didn't add this)
  5. 2 tbsp - unsalted butter, at room temperature (I used oil)
  6. 2/3 cup - smooth peanut butter
  7. 2/3 cup - packed light brown sugar
  8. 2 - large eggs
  9. 1 cup - milk
  10. 3/4 cup - chocolate chips
  1. 1. Preheat oven to 220°C and spray a 12 count muffin tin with nonstick cooking spray.
  2. 2. In a medium bowl, sift together the flours, baking powder, and salt.
  3. 3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter or oil, peanut butter and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
  4. 4. Add the dry ingredients (I added the chocolate chips too) to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate chips.
  5. 5. Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
  6. 6. Bake for 5 minutes at 220°C, then turn the heat down to 190°C and bake for 12 - 15 minutes check as it maybe done quicker.
  7. 7. Let them cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
Adapted from Chez Cateylou
Adapted from Chez Cateylou