Peanut Butter Muffins (With Chocolate Chips!)

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If you want a simple but decadent breakfast treat with a nostalgic flavor, try these peanut butter muffins with chocolate chips. All I need is creamy peanut butter, whole wheat flour, coconut sugar, and 30 minutes in the kitchen! I make these for breakfast snacks, brunches, and even add them to gift baskets. They have just the right amount of sweetness to complement that classic nutty flavor. 

These rich peanut butter muffins are a fan favorite in my household, and give everyone an extra bit of oomph in the mornings, which is why I like serving them during the week. I do, however, appreciate that while this recipe is extremely convenient, not everyone is a fan of peanut butter or rich-flavored breakfasts. If this sounds like you, I recommend making my healthy cranberry orange muffins instead. They are just as quick and easy, but with a brighter, zesty flavor. 

I first started making these muffins when I had a surplus of homemade peanut butter and was desperate to use it in any way I could. For some reason, I overcomplicated matters and tried using it in bizarre ways. I remembered the surplus banana fiasco a few summers before, when I made a huge batch of my gluten-free chocolate banana muffins. Ha! Keeping it simple is always best. 

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🥘 Ingredients

I use simple and wholesome ingredients to create these decadent peanut butter muffins. I will bet you already have most of these items in your kitchen. This is exactly what I use:

Whole wheat flour: I use this as the base for my structure. It also provides fiber and a light, soft crumb.

Coconut sugar: This adds a subtly sweet flavor without relying on refined sugar. 

Baking powder: I use this to give my muffins a rise and aid in creating a light texture.

Salt: A small amount of salt enhances the overall flavor of my muffins.

Eggs: I use these to help with building structure and to enrich my batter while binding everything together.

Almond milk: This adds moisture and helps keep my batter smooth.

Smooth peanut butter: I use creamy peanut butter for a rich flavor and smooth texture. It is best to use pure peanut butter. And if you prefer more texture, you can use a chunky variety too. 

Vanilla: I add this to bring out the natural sweetness in the muffins.

Chocolate chips: These are optional, but I love adding them for small bursts of melted chocolate in each bite. 

🔪 How To Make

This is the simple method I follow to create fluffy peanut butter muffins each time I make them:

Prepare muffin tray: I start by preheating my oven to 340F, and line my muffin tin with muffin liners, and set aside.

Combine dry ingredients: Next, I whisk together my flour, sugar, baking powder, and salt in a large bowl. If using chocolate chips, I would add them now.

Mix wet ingredients: In a small bowl, I whisk together the eggs, milk, peanut butter, and vanilla extract until smooth.

Fold together: Then I gently fold my wet mixture into the dry ingredients, making sure not to overmix. 

Divide batter: Next, I divide my batter evenly among the muffin cups, portioning out uniform scoops.

Bake, cool, and serve: I bake the batter for 20 minutes or until an inserted toothpick comes out clean. I serve these warm, cool, or at room temperature, with an added drizzle of peanut butter. 

📖 Variations

These are 3 simple variations that I have experimented with, that you can try with your next batch of peanut butter muffins:

Chewy oat muffins: For a chewy texture and added fiber, I replace 1/3 cup of the flour with 1/3 cup of rolled oats. I make this version frequently, especially if it is served for breakfast.

Banana boost: I mix in 1/4 cup mashed banana and reduce the quantity of milk to 3/4 cup for a natural sweetness and flavor that complements the peanut butter very well. My husband loves grabbing a banana peanut butter muffin on his way to the gym. 

Chocolate version: For this version, I reduce the flour by 1/4 cup and 1/3 cup of good-quality cocoa powder. This gives me a richer, more intense chocolate flavor, which my kid and husband go mad for!

🍽 Serving Suggestions

These muffins are great as part of a breakfast spread, with fresh fruits and warm or cold drinks, depending on the weather. My family loves sticking with the peanut butter flavor, and I make sure the beverages pair with the muffins. If you are also a huge peanut butter fan, I recommend enjoying the muffins with my peanut butter and jelly smoothie for breakfast, or with a tall glass of my vegan peanut butter cup milkshake as a sweet treat. 

About a year ago, we had new neighbors move in, and we had heard that a few of their boxes had been delayed. I know how stressful and tough moving can be, especially with kids. Of course, I did the neighborly thing and popped over with a basket of peanut butter muffins, a jar of my strawberry chia seed jam, and a thermos of my healthy hot chocolate. Ironically, their kitchen supplies had not been delayed, and they were about to start cooking breakfast, but I saved the day. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the muffins in an airtight container in the refrigerator for up to 5 days.

Freezing: To freeze, I wrap each muffin individually in plastic wrap and freeze it in a sealed container for up to 3 months.

Reheating: If frozen, I thaw in the refrigerator overnight. To reheat, I place muffins in the microwave for 20 seconds until soft and heated through. 

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