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You are here: Home » Breakfast and Brunch

Superstar Peanut Butter Chocolate Chunk Muffins

Published April 24, 2018. Last Modified November 2, 2019 By Teri

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Superstar Peanut Butter Chocolate Chunk Muffins pin image

These Superstar Peanut Butter Chocolate Chunk Muffins are a breakfast dream come true. Muffin...please meet my favorite candy combo! After you make these, you should eat one, and then give the rest away. Save yourself!

Superstar Peanut Butter Chocolate Chunk Muffins close up view

Muffins are one of my favorite things to make...and eat. The possibilities and flavor combinations are endless. I chose to make a peanut butter chocolate combo for these muffins to try to please my extremely-difficult-to-please seventeen year-old daughter. (And I'm not just referring to food here.)

Anyhoo, these muffins are called Superstar muffins, because that's how I felt when they came out super tasty. And that's how I felt when said extremely-difficult-to-please seventeen year old daughter said she loved my muffins! Superstar win!!

Superstar Peanut Butter Chocolate Chunk Muffins in muffin pan close up

One of my favorite things about these muffins are the tops are a little bit crunchy with the sugar topping added before baking, which I loved, loved, loved.

Tips for making Superstar Peanut Butter Chocolate Chunk Muffins

  • A jumbo muffin pan will work best, but I couldn't find mine, and squeezed in the jumbo wrappers into the regular muffin pan and just overloaded the filling. They worked out just fine and seemed pretty jumbo to me.
  • These can also be made in a regular, small muffin pan or a mini muffin pan. I would just adjust the time by half for regular, and a quarter for mini. Just keep an eye on them near the end. If they start getting brown on top, they are most likely done!
  • A silicone baking pan like this will work a gazillion times better than paper muffin wrappers. Try it! You will LOVE them!
Closeup of a hand holding a muffin

My twelve year-old son wanted to help me take the photos for this blog post, so I got his cute little hand holding one.

One other thing to note is I made these mid-morning one day, and they were all gone within twenty-four hours. I may have had more than my share. Which is why I suggest giving some away.

These muffins are huge, and are definitely not low-cal or low-fat. If that's your thang...you should move on from this post.

Or if you want to be a superstar, make these muffins!

Three Superstar Peanut Butter Chocolate Chunk Muffins, one on a plate
Superstar Peanut Butter Chocolate Chunk Muffin overhead view | asprinkleandasplash.com

Superstar Peanut Butter Chocolate Chip Muffins

These Superstar Peanut Butter Chocolate Chunk Muffins are a breakfast dream come true. Muffin...please meet my favorite candy combo! After you make these, you should eat one, and then give the rest away. Save yourself!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 12 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Total Time: 47 minutes
Servings: 6
Calories: 738kcal
Author: Teri
Cost: $5

Ingredients

  • 4 tablespoons unsalted butter melted and cooled
  • ¼ cup vegetable oil
  • 1 cup sugar
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup peanut butter
  • ½ cup plain nonfat Greek yogurt
  • 1¾ cup flour
  • 2 teaspoons baking powder
  • 2 teaspoons cornstarch
  • ½ teaspoon sea salt
  • 1 cup chocolate chunks

Instructions

  • Mix butter, vegetable oil and sugar together.
  • Add eggs, vanilla extract, peanut butter and yogurt. Whisk until all is blended.
  • In a separate bowl, mix flour, baking powder, cornstarch and sea salt.
  • Add dry ingredients to the wet ingredients, along with the chocolate chunks, and fold until just blended. Make sure to not overmix. Cover and let batter rest for 30 minutes.
  • While batter is resting, preheat oven to 425°F.
  • Add batter evenly to jumbo muffin pan with liners, or a silicone muffin pan. Sprinkle tops with additional sugar to get the crunchy crust on top.
  • Bake for 10 minutes, then lower oven temperature to 350°F, and bake for another 20-25 minutes. The tops will begin to get golden brown when they are done. You can also insert a toothpick to make sure the batter is cooked in the middle. It will be clean and dry when you remove it if the muffins are done.

Nutrition

Serving: 0g | Calories: 738kcal | Carbohydrates: 82g | Protein: 15g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 77mg | Sodium: 327mg | Potassium: 522mg | Fiber: 5g | Sugar: 47g | Vitamin A: 327IU | Vitamin C: 0mg | Calcium: 122mg | Iron: 4mg
Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!

If you liked this post, you may want to check out these super yummy Peanut Butter and Jelly Brownies or these Baileys Cheesecake Stuffed Blondies.

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Reader Interactions

Comments

  1. M. Ellithorpe

    April 24, 2018 at 10:45 pm

    5 stars
    Hi Teri,

    You've definitely won me over with mixing peanut butter and chocolate. I would absolutely eat too many and be so irritated with myself.

    They sure do look yummy.

    Reply
    • Teri

      April 25, 2018 at 7:29 pm

      Thank you! I'm not making these for a while. They were too hard to resist!

      Reply
  2. Darryl

    October 28, 2021 at 4:31 pm

    5 stars
    Love these muffins! I’ve also substituted two mashed up ripe bananas for the sour cream and they came out wonderful with the banana twist as well!

    Reply

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Photo of Teri, Blog Writer

Hi, I'm Teri!

Welcome to my blog where I'm sharing all the easy to make recipes I create and cook for my family and friends.

I'm making everything from healthy eats, to quick weeknight family dinners, to indulgent comfort food and desserts.

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