Go Back
+ servings

Peanut Butter Banana Chocolate Chip Muffins

These peanut butter banana chocolate chip muffins have it all - a soft and fluffy texture, the perfect dome top, a subtle banana flavor, peanut butter filling, and loads of chocolate chips. What could be better?! These muffins come together so quickly and are incredibly flavorful and delicious. Whether you decide to make these regular sized or jumbo, I promise you will not be able to stop at one.
Prep Time 5 minutes
Cook Time 17 minutes
Rest Time 30 minutes
Total Time 52 minutes
Servings 12 regular muffins

Ingredients
 

  • 2 ½ cups (313 grams) all purpose flour spooned and leveled
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter melted and cooled
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240 grams) whole milk room temperature
  • cup (133 grams) mashed banana about 1-2 regular sized bananas
  • 1 cup (180 grams) semi-sweet chocolate chips I like to use mini!
  • peanut butter measure it with the heart, I like to use creamy but anything will work!

Instructions

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt. Set aside.
  • In a medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed bananas. 
  • Pour the dry ingredients into the wet ingredients and fold together until combined but with a few streaks of flour remaining.
  • Add the chocolate and fold until the streaks of flour are gone and the chocolate is fully incorporated into the batter. Do not over mix.
  • Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. 
  • Once the batter has 5 minutes left to rest, preheat your oven to 425F and line a muffin tin with cups leaving every other one empty. This is optional but I highly recommend it - it will give the muffins room to rise. This may require baking the muffins in two batches if you only have one muffin tin.
  • Scoop the batter into the prepared muffin tins, filling them half way. Dollop a spoonful of peanut butter into the batter, then scoop more batter and fill the cups all the way to the top. Be careful not to disrupt the batter too much when scooping, this will cancel out all the work the leaveners did when the batter was resting. Just scoop the batter, then plop in the muffin tin. Sprinkle more chocolate chips on top if desired.
  • Bake at 425F for 8 minutes, then, without opening the oven door, reduce the temperature to 350F and continue to bake for another 8-10 minutes for regular sized muffins or 17-20 minutes for jumbo muffins. The muffins are finished when a toothpick inserted into the center of the muffin comes out clean.
  • *If baking the muffins in two batches, make sure you increase the oven temperature back up to 425F for the second batch of muffins.
  • Let the muffins cool in the pan for 20 minutes. These muffins are best enjoyed when still slightly warm and the chocolate is all melty. Enjoy!
  • Store in an airtight container at room temperature.
Tried this recipe?Let us know how it was!