Peanut Butter Muffins
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.
Servings: 12 muffins
Calories: 272kcal
Ingredients
- 2 cups whole wheat flour
- 1 cup coconut sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 cup unsweetened almond milk
- ⅔ cup peanut butter
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips optional
Instructions
- Preheat the oven to 340 degrees F / 170 C. Line a muffin tray with muffin liners and set aside.
- In a medium mixing bowl whisk together the flour, coconut sugar, baking powder and salt until well combined. If using chocolate chips, stir through the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, milk, peanut butter and vanilla extract until smooth.
- Gently fold the wet ingredients through the dry ingredients. Do not over mix.
- Evenly divide the batter amongst the prepared muffin liners.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Allow to cool on a cooling rack.
- Store in an airtight container in a cool dry place.
Notes
- My #1 Secret Tip for this peanut butter muffin recipe is to mix the batter until just combined. I stop as soon as I no longer see any dry flour, which keeps the muffins soft and prevents the gluten strands from being overworked and causing a dense texture.
- Do not overfill: I make sure to fill each muffin cup just 2/3 of the way to allow room for them to rise without spilling over.
- Use good-quality nut butter: I prefer using natural peanut butter, as it is the healthiest option. If you are unsure of which nut butter to use, have a look at my buying guide on the healthiest nut butters.
- Stir peanut butter: Since I use natural peanut butter, separation usually occurs. I always give my peanut butter a thorough mix to redistribute the natural oils.
- Do not overbake: Check the muffins a few minutes before they are due to come out. If the centers seem set, I remove them immediately. This is one of the ways I keep them moist.
Nutrition
Serving: 1muffin | Calories: 272kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 315mg | Fiber: 4g | Sugar: 14g