Bakery-Style Chocolate Peanut Butter Muffins
A super-tall domed muffin stuffed with mini chocolate chips, white chocolate chips and peanut butter chips is the perfect choice for breakfast or brunch.
Servings: 15
Calories:
Ingredients
- 1 stick unsalted butter melted and cooled
- 2 eggs at room temperature
- 1 cup sugar
- 1 cup buttermilk*
- 1 tablespoon vanilla extract
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- ½ cup white chocolate chips
- ½ cup peanut butter chips
Instructions
- Preheat the oven to 425 degrees. Line 2 muffin pans with paper liners.
- In a medium bowl, whisk together the melted butter, eggs, sugar, buttermilk and vanilla extract.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the wet ingredients to the dry ingredients and then add in the chocolate, white chocolate and peanut butter chips. Mix until just combined.
- Divide the batter into the muffin pans and bake for 5 minutes.
- Reduce the oven temperature to 375 and bake for 13-14 minutes more.
- Cool for 5 minutes on a wire rack before serving.
Notes
*If you do not have buttermilk, add 1 tablespoon white distilled vinegar to 2% or whole milk and let sit for 5 minutes.