Peanut Butter Chocolate Chip Muffins

a peanut butter chocolate chip muffin sliced open on a white round plate.

The best flavor combination with smooth peanut butter and rich dark chocolate. The peanut streusel give these muffins the perfect amount of crunch and texture.


2 cups all purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
4 tablespoons dark brown sugar
2 eggs
1/2 cup vegetable oil
1/2 sour cream
1 cup half & half
1 cup smooth peanut butter
2 teaspoons vanilla extract
1 and 1/2 cups dark chocolate morsels

For the Peanut Streusel
4 tablespoons butter, melted
4 tablespoons dark brown sugar
2 teaspoons cinnamon
5 tablespoons quick oats
2 tablespoons all purpose flour
1/3 cup peanuts, roughly chopped


1. Preheat your oven to 350 degrees and prepare your muffin tin either by using muffin liners or spraying generously with cooking spray. Even if you’re using muffin liners I like to lightly spray the top of the pan so that the large muffin tops don’t stick.

2. To make the streusel, in a small bowl combine the melted butter, quick oats, flour, cinnamon, sugar, and chopped peanuts. Set aside.

3. In a large bowl combine the flour, white sugar, baking powder, baking soda, cinnamon, and salt.

4. In another bowl, first beat the egg with the sour cream. Then stir in the brown sugar, oil, half & half, peanut butter, and vanilla extract.

5. Pour the wet batter into the dry ingredients and gently stir a few times. Add in the dark chocolate chips and gently stir a few more times to blend the chocolate throughout the batter.

6. Fill each muffin cup to the top, top with some of the streusel, then bake for 25 – 27 minutes.

7. Allow to cool about 10-15 minutes before removing from the pan, then enjoy!

Keywords: peanut butter chocolate chip muffins