Peanut Butter Chocolate Chip Oatmeal Muffins
Happy #MuffinMonday, y’all! These peanut butter chocolate chip oatmeal muffins are my friend Camille’s FAVORITE muffins. We made them together when we were meal prepping for the arrival of her sweet baby, Remy, and she has talked about them nonstop since! These muffins have just the right amount of peanut butter chocolatey goodness and the added peanuts create a fantastic texture. I also like to add a little coarse sugar to the top of each muffin for a sweet crunch. I love using muffin liners – how cute are these festive little candy corn ones?? – but just spraying a muffin tin would work, too.
Peanut Butter Chocolate Chip Oatmeal Muffins
Peanut butter oatmeal muffins with chocolate chips and peanuts topped with coarse sugar
Ingredients
- 1¼ cup flour
- ¾ cup fast cooking oats
- ½ tsp salt
- 3 tsp baking powder
- ½ tsp cinnamon
- ¾ cup packed brown sugar
- ¼ cup peanut butter
- 1¼ cup milk
- 1 cup chocolate chips
- ½ cup peanuts, chopped
Instructions
- Preheat oven to 375°F
- Using a beater or stand mixer, beat the peanut butter and sugar
- When combined, add egg
- In a separate bowl, combine flour, oatmeal, salt, cinnamon and baking powder and whisk together
- Slowly add dry mixture to egg/peanut butter/sugar combo
- When mixed, add milk slowly and mix until combined – at this point batter consistency should be between cookie and cake (i.e. thick, but not hold its shape thick)
- Fold in chocolate chips and peanuts
- Prepare muffin tins by inserting muffin lining or spraying with nonstick spray
- Scoop muffin batter into muffin tins using ice cream scoop, cookie scoop or measuring cup so that the tins are 3/4 of the way full
- Bake at 375°F for 15-20 minutes (at 15 minutes, and every minute thereafter, check the doneness of the muffins by inserting a toothpick – if toothpick comes out clean, muffins are done!)
- Let cool for at least 5 minutes before serving
