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Bakery Style Peanut Butter Muffins are soft and fluffy and super peanut buttery! They’re great plain or add chocolate chips – they even freeze well so you can count on them for busy morning breakfasts, but they’re good enough for brunch too!

stacked muffins with chocolate chips sprinkled on top.

Fluffy Peanut Butter Muffins

Perfectly baked peanut butter muffins will are the perfect breakfast or snack – they’re moist and soft and so full of peanut butter flavor. You can make these muffins ahead of time and keep them on the counter as a grab-and-go breakfast treat – they freeze well too! It’s likely that you already have all of these ingredients in your pantry; no grocery trip necessary.

ingredients in peanut butter muffins.

Ingredients Needed

  • Vegetable oil – I love using oil in my muffin recipes because it makes for a light and fluffy moist muffin. You can also use canola oil.
  • Peanut butter – Use a no-stir peanut butter (not natural peanut butter), like Skippy or Jif. You can also use almond butter or any nut butter as long as it’s a no-stir kind.
  • Baking soda and Baking powder – the combination helps the muffins be light and airy and not weighed down by the peanut butter.
  • Milk – You can use any kind of milk or nondairy milk you like.
  • Chocolate chips – an optional add on – I love using mini chocolate chips!

Click to see the recipe card below for full ingredients & instructions!

How to Make Peanut Butter Muffins

  • In a large mixing bowl, stir sugar, peanut butter, and oil together with a wooden spoon. Then, add in the egg, salt, vanilla, baking soda, and baking powder and stir.
  • Mix the flour and milk into the wet ingredients, stirring until just combined.
  • If you’re using chocolate chips, this would be the time to add them in.
  • Pour the muffin batter into a muffin tin lined with muffin liners, filling the liners to about ¾ of the way. I like to sprinkle more chocolate chips over the muffin tops so they look prettier.
  • Bake the muffins at 350°F for 18 to 26 minutes. When they’re done, a toothpick should come out clean when inserted into the center. Allow the muffins to cool a bit before you try to remove them from the pan. 


  • If using chocolate chips, you can either mix the full cup into the batter or mix a half cup into the batter, then use the other half to top the muffins. 
  • If you want to go all in with the peanut butter, opt for peanut butter chips instead of chocolate chips. 
  • You can also use the chocolate candy of your choice in place of the chocolate chips. I recommend Reese’s Pieces!
  • Spoon some strawberry jam in the center for a PB&J muffin.
stacked muffins with chocolate chips sprinkled on top.

Expert Tips

  • Any kind of milk can be used for this recipe, including non-dairy milk (oat milk, almond milk, etc.)
  • Only use no-stir peanut butter in this recipe. That means none of the natural stuff with oil sitting on the top! 
  • Peanut butter muffins can be stored in an airtight container on the counter (up to 3 days) or in the freezer (up to 3 months). 


Why didn’t my muffins rise?

You may have used expired/improperly stored baking soda or baking powder. You may have under-mixed or over-mixed the batter. Over-mixing is more common – you’ll know this was the culprit if the muffins also turned out chewy. 

What peanut butter is best for baking?

In this recipe, you should only use a no-stir peanut butter. 

Can I freeze peanut butter muffins?

Yes, you can freeze peanut butter muffins for up to three months.

stacked muffins with chocolate chips sprinkled on top.

Peanut Butter Muffins Recipe

5 from 3 votes
The perfect peanut butter muffins – make them plain or add chocolate chips!
Total Time 1 hour
Yield 12 muffins
Serving Size 1 serving


  • cup (79ml) vegetable oil
  • ½ cup (128g) peanut butter
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup (118ml) milk
  • cups (186g) all-purpose flour
  • 1 cup mini chocolate chips optional
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  • Preheat oven to 350°. Line muffin pan with liners.
  • Stir oil, sugar, and peanut butter with a wooden spoon.
  • Add the egg, vanilla, salt, baking soda, and baking powder and stir until combined.
  • Add the flour and the milk and stir until just mixed. Stir in chocolate chips, if using.
  • Fill muffin liners about ¾ full. Bake 18-26 minutes or until a toothpick comes out clean. Cool slightly before removing from pan.

Recipe Video

Recipe Notes

  • Use only a no-stir (not natural) peanut butter
  • Any kind of milk can be used (whole, 2%, nonfat, or nondairy)
  • You can stir in 1 cup mini chocolate chips (or regular sized) or use about 1/2 cup and sprinkle them on top the muffins. Or omit for a plain peanut butter muffin.
  • Store in an airtight container on counter for up to 3 days or freeze muffins for up to 3 months.

Recipe Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 207mg | Potassium: 133mg | Fiber: 1g | Sugar: 24g | Vitamin A: 73IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 3 votes (3 ratings without comment)

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  1. Have stumbled across this recipe after my mother asked me to bring some fun, yummy muffins for Easter brunch this weekend. I am wondering if I wanted to make them with banana in them as well do you think any other quantities of ingredients would change?

  2. Thanks so much for this! We got a new mixer so I’m looking for recipes 😉
    Do you know if these will still work without the peanut butter? I’m not allergic to it, I’m just not a huge fan. Shocking, I know!