What helps make these muffins so moist and tender?

I find using buttermilk really contributes to a wonderfully moist and tender crumb in muffins. Getting the ingredient ratios correct and making sure not to overbake them are also key factors in preventing dry muffins.

How do you prevent chocolate chips from sinking to the bottom?

This recipe is designed to create a thick batter, which is great for getting tall, domed tops. The thicker consistency also helps suspend any add-ins like chocolate chips throughout the muffin instead of letting them sink.

Why do chocolate chips keep their shape and not fully melt in muffins?

Chocolate chips contain stabilizers that help them hold their shape during baking. They also have a lower fat content compared to baking chocolate. The baking temperature and time for muffins are typically moderate enough to soften the chips without causing them to completely lose their form. The sugar in the chips also helps maintain their structure.

How should I store these muffins to keep them fresh?

If you plan to eat them within a day, you can leave them uncovered on the counter. For longer storage up to 3 or 4 days, I recommend lining an airtight container with paper towels, placing the cooled muffins inside in a single layer, and then adding another layer of paper towels on top. The paper towels absorb moisture and help keep the tops from getting soggy. Replace the towels if they become damp.

Can I freeze these peanut butter muffins?

Absolutely You can freeze cooled muffins for up to 3 months. Just wrap each muffin individually in plastic wrap, then place them in a freezer bag or airtight container. To enjoy later, thaw them at room temperature for about an hour or unwrap and microwave briefly until defrosted.

Can I use natural peanut butter instead of creamy shelf-stable?

Using natural peanut butter (the kind that separates) can change the texture of the muffins because it often has a different fat and moisture content. For the best results in this specific recipe, especially for consistency and achieving the right batter thickness, I recommend using a creamy, non-natural peanut butter.

Incredible Bakery-Style Peanut Butter Muffins (Soft & Flavorful)

Name: Incredible Bakery-Style Peanut Butter Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Muffins
Ingredients: 3 cups (365g) all-purpose flour; 1 ½ cups (300g) granulated sugar; 3 tsp baking powder; ½ tsp salt; 2 large eggs; 1 ½ cups (350ml) buttermilk; ½ cup (120ml) vegetable oil; 1 tsp vanilla extract; 1 cup (270g) creamy peanut butter, choose a non-natural kind; 2 cups (350g) semi-sweet chocolate chips, this is an optional addition

Description

These **Peanut Butter Muffins** are incredibly moist, wonderfully soft, and boast a perfect tender crumb. They deliver a rich peanut butter flavor, and you can add chocolate chips for a delightful gooey texture!

Ingredients

3 cups (365g) all-purpose flour
1 ½ cups (300g) granulated sugar
3 tsp baking powder
½ tsp salt
2 large eggs
1 ½ cups (350ml) buttermilk
½ cup (120ml) vegetable oil
1 tsp vanilla extract
1 cup (270g) creamy peanut butter, choose a non-natural kind
2 cups (350g) semi-sweet chocolate chips, this is an optional addition

Instructions

In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Use a spoon to stir these dry ingredients together. Set this bowl aside for now.
Grab a larger mixing bowl. Add the eggs, buttermilk, vegetable oil, vanilla extract, and the creamy peanut butter to it. Stir these wet ingredients until they are combined smoothly.
Gradually incorporate the bowl of dry ingredients into the bowl of wet ingredients. If you are using chocolate chips, mix in 1 ½ cups of them at this point. Mix everything just until the ingredients are barely combined. Do not overmix the batter; it will be quite thick.
Cover the bowl containing the batter with a clean towel. Let the batter rest for 15 minutes. While the batter is resting, preheat your oven to 425ºF (220ºC).
For muffins that look like they came from a bakery, line a standard 12-count muffin pan with only 6 muffin liners. This means you will skip filling every other well. Scoop 6 to 8 heaping tablespoons of batter into each of the lined muffin cups. Take the remaining ½ cup of chocolate chips and sprinkle them generously over the tops of the filled muffin cups. You can also sprinkle the tops with sanding sugar if you like a little sparkle.
Place the filled muffin pan in the center of your preheated oven. Bake for 7 minutes at the initial temperature of 425ºF (220ºC). After this initial bake time, lower the oven temperature to 350ºF (175ºC) without opening the oven door. Continue baking for another 16 to 19 minutes. The muffins are done when a wooden toothpick inserted into the center of one comes out clean. Allow the muffins to cool in the pan before attempting to remove them. If you have more batter, repeat the baking process with another batch, remembering to turn the oven temperature back up to 425ºF (220ºC) before baking the next pan.

Notes

Resting Time: Allowing the batter to rest for 15 minutes before baking helps create a better texture in the finished muffins.
Bakery Style: For muffins with taller tops, fill only every other cup in the muffin pan. This allows the muffins to spread slightly and rise higher.
Two-Temperature Baking: Starting with a high temperature and then lowering it helps the muffins rise quickly initially before baking through gently, contributing to that desirable domed top.
Toppings: Adding extra chocolate chips or sanding sugar on top before baking enhances the appearance and adds a touch more sweetness or crunch.

Nutrition

Serving Size: 1 muffin
Calories: 620kcal
Sugar: 40g
Sodium: 340mg
Fat: 34g
Carbohydrates: 70g
Fiber: 4g
Protein: 12g
Cholesterol: 32mg