Peanut butter oatmeal chocolate chip muffins

Peanut butter oatmeal chocolate chip muffins

These muffins are made from our most favorite breakfast foods, peanut butter and oatmeal. You’ll enjoy melty chocolate chips in each bite, because who ever said chocolate isn’t a breakfast food? The crispy, crunchy dome top is a true thing of beauty. Sprinkles are optional, but I’m going to go out on a limb here and say we could all use more sprinkles in our lives these days.


  • 1 1/2 c rolled oats

  • 1 c milk

  • 1 c all-purpose flour

  • 2 tsp baking powder

  • 1 tsp cinnamon 

  • 1/2 tsp kosher salt

  • 1/2 c unsalted butter, melted and slightly cooled

  • 1/2 c Eliot’s peanut butter (Classic Salted or Espresso Nib)

  • 2 tsp vanilla extract

  • 2 large eggs

  • 1/2 c sugar

  • 3/4 c chopped dark chocolate

  • optional: coarse sanding sugar or sprinkles, for topping


Preheat the oven to 400ºF. Line a muffin tin with liners or grease cups and set aside.

In a medium bowl, combine the oats and milk and let soak for 20 minutes.

In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a large bowl, whisk together the butter, peanut butter, vanilla, eggs, and sugar until smooth. Add the oats and flour mixture and stir to combine. Fold in chocolate chips. Divide batter evenly into muffin tin and sprinkle with optional sanding sugar or sprinkles. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes and then transfer to a wire rack to cool. Enjoy while still warm for maximum chocolate gooeyness!

Back to blog