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bakery style peanut butter chocolate chip muffins

Soft, floofy, and peanut buttery. Treat yoself.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 50 minutes
Course Dessert, Snack
Servings 14 muffins

Ingredients
  

  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup creamy peanut butter
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup plain whole milk Greek yogurt, at room temperature
  • 1/4 cup whole milk, at room temperate
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 cups mini chocolate chips, plus more for sprinkling
  • peanut butter and flaky salt, for serving

Instructions
 

  • In a large bowl, beat the oil, sugars, and peanut butter until fluffy and combined, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla and yogurt. Beat in the milk until the batter is smooth.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined. Fold in the chocolate chips with a spatula. Do not overmix.
  • Cover the bowl in plastic wrap and let sit at room temperature for at least 15 minutes, or up to an hour. If resting for longer, transfer to the fridge for up to overnight. Bring to room temperature before baking.
  • While the muffins rest, preheat oven to 425 degrees. Line a 12-cup muffin tin with parchment liners, and 2-3 slots in a second muffin tin.
  • Remove the plastic wrap from the bowl. Being careful not to agitate the batter too much, scoop into the prepared muffin tins. Fill those fuckers all the way to the top. Sprinkle with additional mini chocolate chops. You may get anywhere from 13-15 muffins with the batter.
  • Bake for 5 minutes, then reduce the oven temp to 350 (do not open the oven door) and bake for 15-20 minutes longer until an inserted toothpick emerges with just a few moist crumbs. Cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling. Eat some warm, or cool completely and move to a covered container to store.

Notes

*Peanut butter: Highly recommend using a peanut butter with an emulsifier (usually palm oil) rather than a natural peanut butter.
Keyword breakfast, chocolate, chocolate chip muffins, dessert, muffins, peanut butter, snacks