1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix in the buttermilk and dry ingredients until just combined. Be careful not to overmix.
5. Fold in peanut butter, quick oats, M&M’s, and chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the lined cupcake tins, filling each about 3/4 full.
7. Bake in the preheated oven for about 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Variations & Tips
For a fun twist on these cupcakes, try using different types of M&M’s like peanut or pretzel to add a new texture and flavor. If you’re not a fan of peanut butter, almond butter or sunflower seed butter can be excellent substitutes. For those who love a bit more crunch, consider adding a handful of chopped nuts like walnuts or pecans to the batter.
ADVERTISEMENT
