The Best 30-minute Peanut Butter Chocolate Chip Muffins With Cinnamon

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In the world of baking, there are classics, and then there are showstoppers. The best 30-minute peanut butter chocolate chip muffins with cinnamon undoubtedly fall into the latter category. But what if I told you that this recipe isn’t just another run-of-the-mill rendition? What if I promised you a muffin experience that transcends the ordinary, delivering comfort, indulgence, and a touch of magic in every bite? Allow me to introduce you to a muffin recipe that stands out from the crowd, beckoning you to embark on a journey of unparalleled flavor and satisfaction.

These chocolate chip peanut butter muffins are for peanut butter lovers! Every bite has the perfect texture and blend of peanut butter and chocolate. My husband and kids have voted these muffins number one in my recipe book. I make them every time we travel, they are the perfect car/hotel snack. We love them for a quick breakfast, an after-school snack, and after-dinner treats. This recipe is one the whole family will enjoy over and over.

Ingredients For The Best 30-minute Peanut Butter Chocolate Chip Muffins With Cinnamon

Firstly, let’s talk about the foundation of any great muffin: the batter. Our recipe begins with a symphony of dry ingredients—flour, baking powder, salt, and a dash of cinnamon. This blend sets the stage for the perfect texture and a hint of warmth that complements the richness of our star ingredients.

Speaking of stars, enter the dynamic duo: peanut butter and chocolate chips. We’re talking about the creamy, nutty goodness of peanut butter and a heaping cup of decadent chocolate chips. These two ingredients marry effortlessly, creating pockets of gooey, melty perfection in every muffin.

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted and cooled slightly
• 3/4 cup creamy peanut butter
• 2/3 cup brown sugar
• 3 large eggs
• 1 cup milk
• 2/3 cup plain Greek yogurt
• 1 heaping cup of chocolate chips

Here Are Some Variations Of Ingredients For These Easy Peanut Butter Muffins

• Top the muffins before baking with this oat topping.
• Use almond butter or another nut butter in place of the peanut butter. 
• Substitute half the flour for whole wheat flour.
• Use natural peanut butter.
• Try adding some peanut butter chips with the chocolate chips.
• Add in chopped nuts like almonds, pecans, and cashews.
• White chocolate chips or mini chocolate chips are a fun choice.
• Substitute almond milk or coconut milk for the milk.
• Add in a tablespoon of cocoa powder for chocolate peanut butter muffins.
• A dash of vanilla extract is delicious.

Instructions For The Best 30-minute Peanut Butter Chocolate Chip Muffins With Cinnamon

Now, let’s talk technique. We’ve all had muffins that lack that coveted “muffin top,” but fear not, because we’ve cracked the code. By starting the baking process at a higher temperature—425°F for the first 5 minutes—we ensure a gloriously domed muffin top that’s as picturesque as it is delicious. Then, a gentle decrease to 375°F allows the muffins to bake through evenly, without sacrificing that irresistible exterior.

Here are the step-by-step instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease them lightly with butter or cooking spray.

2. Mix Dry Ingredients: In a large mixing bowl, whisk the flour, baking powder, salt, and ground cinnamon until well combined. Set aside.

3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, creamy peanut butter, and brown sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and Greek yogurt until fully incorporated.

4. Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix—the batter should be slightly lumpy.

5. Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.

6. Fill Muffin Cups: Using a large cookie or ice cream scoop, fill each cup with the muffin batter up to the top to create a small dome.

7. Bake for Muffin Tops: Place the muffin tin in the preheated oven and bake at 425°F (220°C) for the first 5 minutes. This initial blast of heat will help create those coveted muffin tops.

8. Reduce Temperature and Finish Baking: After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 13-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.

Storage

These muffins can be stored on the counter for 4-5 days, in the refrigerator for up to 10 days, or frozen for up to 3 months. Simply thaw them at room temperature or gently reheat them in the microwave for a warm, comforting treat.

Serving Suggestions For Peanut Butter Chocolate Chip Muffins

These muffins are the perfect morning pick-me-up, after-school snack, and a great treat to bring on car trips. Here are some other dishes that you can serve peanut butter chocolate chip muffins with:

• Egg and sausage casserole
• Chicken salad
• Ambrosia salad
• French tomato tart
• Vegetarian tater tot casserole
• Polish tomato soup
• https://inspiredhomemaker.com/bean-and-potato-soup-with-bacon-and-ham/Bean and potato soup
• Turkish bean soup
• Irish vegetable soup
• Mascarpone Lasagna (One of my most popular posts)
• Coffee made with homemade mocha syrup

Wrapping Up The Best 30-minute Peanut Butter Chocolate Chip Muffins With Cinnamon

Why settle for ordinary when you can elevate your muffin game to extraordinary? With our peanut butter chocolate chip muffins, every bite is a celebration of flavor, comfort, and pure indulgence. Whether you’re treating yourself to a morning pick-me-up or sharing them with loved ones, these muffins are sure to leave a lasting impression. So go ahead, embrace decadence, and redefine your muffin experience today.

Cheers,

Sarah

Recipe Card For The Best 30-minute Peanut Butter Chocolate Chip Muffins With Cinnamon

4.60 from 15 votes

Easy 30-minute Peanut Butter Chocolate Chip Muffins From Scratch

These delicious muffins are made with creamy peanut butter and stuffed full of chocolate chips. Makes 16 regular muffins.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 6 tablespoons butter melted and cooled slightly
• 3/4 cup creamy peanut butter
• 2/3 cup brown sugar
• 3 large eggs
• 1 cup milk
• 2/3 cup plain Greek yogurt
• 1 heaping cup of chocolate chips

Instructions

• Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease them lightly with butter or cooking spray.
• In a large mixing bowl, whisk the flour, baking powder, salt, and ground cinnamon until well combined. Set aside.
• In another bowl, whisk together the melted butter, creamy peanut butter, and brown sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and Greek yogurt until fully incorporated.
• Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix—the batter should be slightly lumpy.
• Gently fold in the chocolate chips until evenly distributed throughout the batter.
• Using a large cookie or ice cream scoop, fill each cup with the muffin batter up to the top- to create a small dome.
• Place the muffin tin in the preheated oven and bake at 425°F (220°C) for the first 5 minutes. This initial blast of heat will help create those coveted muffin tops.
• After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 13-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
• These muffins can be stored on the counter for 4-5 days, in the refrigerator for up to 10 days, or frozen for up to 3 months. Simply thaw them at room temperature or gently reheat them in the microwave for a warm, comforting treat.

Course: Snack

Keyword: Chocolate chips, muffin, peanut butter and chocolate chip muffins, peaunut butter

Author: Sarah