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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.
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Prep Time 10 mins
Cook Time 20 mins
Course Muffins
Servings 15


  • 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


  • 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.


*If you do not have buttermilk, add 1 tablespoon white distilled vinegar to 2% or whole milk and let sit for 5 minutes.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword bakery style muffins, baking, breakfast, brunch, chocolate chip, chocolate peanut butter muffins, muffins, peanut butter, white chocolate
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