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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!
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
  • 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