Peanut Butter Chocolate Chip Muffins

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Tender and moist Peanut Butter Chocolate Chip Muffins are finally possible with just a scoop of sour cream and a couple of bananas. The bananas don’t add an overwhelming banana flavor, but the moisture they provide for these muffins is priceless.

After numerous attempts to find a peanut butter muffin, I finally found exactly what I wanted in a peanut butter muffin with my friend Jenny’s Healthier Banana Peanut Butter Muffins.

Peanut Butter Chocolate Chip Muffins - get the recipe at

These muffins are adapted from her recipe and we’ve been enjoying them on a regular basis ever since Nate was born. (So, at least 7 years now. Wow.)

These Peanut Butter Chocolate Chip Muffins are moist and sweet and absolutely perfect for a breakfast treat, an afternoon snack or even for dessert.

The sour cream and the banana help create a very moist muffin that freezes quite well and as an added bonus they reheat beautifully at a later date. (These are the first PB muffins I have found that freeze well, without drying out. That is a huge success in my book!)

We love having muffins tucked into the freezer for mornings when there isn’t a lot of time for breakfast. They reheat beautifully in about 30 seconds. These Peanut Butter Chocolate Chip Muffins and the Hawaiian Muffins are kid favorites every time I make them.

Peanut Butter Chocolate Chip Muffins - get the recipe at
Kitchen Tip: I use this muffin tin, these liners (best deal ever!), and this scoop to make this recipe.

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Peanut Butter Chocolate Chip Muffins - get the recipe at

Peanut Butter Chocolate Chip Banana Muffins

5 from 2 votes
Recipe adapted from and with thanks to Picky Palate
Pin Print Review
Servings: 12 - 15 muffins


  • tablespoons butter softened
  • 2 eggs
  • 2 ripe bananas mashed
  • 1 cup sour cream
  • 2/3 cup sugar
  • 1/3 cup creamy peanut butter
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 - 1 cup chocolate chips


  • Preheat oven to 350°F. Mix together; bananas, eggs, sour cream, butter, sugar and peanut butter in a large mixing bowl. Add the flour, salt, baking powder, and baking soda. Stir until just combined; then add chocolate chips. Scoop into muffin tins. Bake for 20-25 minutes or until toothpick comes out clean from center. Enjoy!


These muffins are also great with half whole wheat flour (I used freshly ground hard white wheat) and half all-purpose flour.
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{originally published 5/25/11 – recipes notes and photos updated 3/22/17}
 Peanut Butter Chocolate Chip Muffins are a kid favorite! get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Lynn says

    Looks amazing! I wanted to make these in mini muffins tin for a snack to preschool class. Do they rise too much? I wanted to know if I should fill the mini cups all the way or just half way.

  2. Banna says

    Googled to find a nutritious banana muffin recipe & found this recipe! I doubled the recipe, and it came out fine.
    It’s also a very versatile recipe, and accommodated a number of substitutions for things I had on hand!
    I used the following substitutions:
    Coconut oil instead of butter
    1/2 cup rolled oats for 1/2 cup flour
    organic whole milk plain yogurt for sour cream
    I used 1/2 the amount of chocolate chips called for, and it was sufficient (even for me, and I am a confessed choco-holic)
    I think methods matter, so I recommend:
    Mash the bananas in a bowl. In separate bowl, cream the butter/oil & peanut butter. Add sugar, then add the beaten eggs.
    In a separate bowl, mix the dairy with the baking soda & set aside for a couple of minutes (because it’s cool to see the chemical reaction. )
    Then, add all these wet ingredients together.
    Sift in the flour, salt & baking powder until well mixed.
    Lastly, I added oats, then the chocolate chips.
    Since it didn’t specify (but the photo showed a cupcake paper) I tried both using paper muffin liners & greased muffin pans.
    Greased muffin pans resulted a thin crispiness on the outside & moist inside
    Paper liners took a little longer to bake & were very moist, but left a good amount of the muffin sticking to the paper (although I confess, I didn’t wait for the muffins to cool).
    I prefer the greased muffin, then place it in a paper liner afterward, if necessary to serve. Since I made these for a group function, I placed them in the paper liners. At home, I don’t think I’d use the paper. Also, oddly, the peanut butter melted through the paper in a couple of paper cups, leaving a puddle in the bottom of the pan. These were name brand cupcake liners – Betty Crocker, not some off brand, so I don’t recommend the paper.
    Other substitutions I intend to try:
    dried cranberries, goji berries, cacao nibs, chia seeds, nuts, fresh blueberries or cranberries, lemon/orange rind. All of these would pair well with banana. (Some would compete with peanut butter, so I’d omit that ingredient.)5 stars

    • Mary Younkin says

      Normally, you could sub applesauce for the bananas, probably about 3/4 cup for 2 small bananas worth, but I haven’t tried that in this particular recipe and I’m not sure how the flavors will work with that, Beth.

  3. Allison Hoffman says

    Every time I click on a recipe, I find your picture! We must have similar taste buds because all of the recipes look so inviting and makes me anxious to try them!5 stars