Chocolate Chip Peanut Butter Muffins
I was never going to make these muffins, but my daughter was so into these Vegan Chocolate Chip Muffins that I posted a couple weeks ago that I just had to. ‘So into them’ translates as she ate the batch in 24 hours. With such a hit on my hands, I wanted to repeat them but with a peanut butter twist. I can never just re-make the same thing twice. Food blogger life. Peanut butter and chocolate is one of those epic combinations and you won’t be able to resist warm, soft, fluffy muffins with rich peanut butter flavor and loaded with chocolate chips in every bite. The muffins are fast, easy, made in one bowl without a mixer, and they were gone in 24 hours, too. Irresistible and you’d never guess they were made without eggs or butter because they’re so tender and moist.
What’s in the Peanut Butter Chocolate Chip Muffins?
If you’re on the hunt for peanut butter breakfast ideas, give these easy muffins a try! Here’s what you’ll need to make them:
Vegan egg replacer of choice Granulated sugar Unsweetened almond milk Peanut butter Vegetable oil Vanilla extract All-purpose flour Baking powder Salt Chocolate chips
How to Make Peanut Butter Chocolate Chip Muffins
This is a very simple dump and mix kind of recipe. Whisk together the dry ingredients, then stir in the wet. Fold the chocolate chips (gently) into the batter last. Divide the batter between 12 greased muffin cups and bake until the tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Seriously, that’s it!
What Type of Peanut Butter Should I Use?
I have only made the peanut butter muffins using peanut butter like Jif or Skippy that doesn’t separate and doesn’t require stirring. I am not sure of the results if you use a natural peanut butter that’s thin, oily, or separates; I personally wouldn’t take the chance.
Tips for Making Vegan Muffins
I used mini chocolate chips because they distribute better without sinking compared to regular chocolate chips. If you’re not vegan, use an egg for quickness and ease since you probably don’t keep egg replacer around. If you are vegan, use your favorite egg replacer. I used unsweetened almond milk but you can use your favorite milk. I baked them in this muffin pan, which is new for me and I really like it. Even though it’s a ‘regular 12-cup’ muffin pan, the cavities are more generous than my other muffin pan which is also a ‘regular 12-cup’ size. The same amount of batter yields either 12 or 10 muffins, respectively, based on which pan I use. Just goes to show you with baking, there is so much variance which is why something as ‘simple’ as baking times are always just estimates and not written in stone.
More Easy Muffin Recipes:
Skinny Vegan Chocolate Chip Muffins – Fast, easy, one bowl, no mixer muffins that are on the skinnier side! Loaded with chocolate in every bite! Soft, fluffy, and deliciously decadent tasting! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Flourless Peanut Butter Chocolate Chip Mini Blender Muffins – Gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and under 100 calories each!
Vegan Mini-Chocolate Chip Mini-Muffins — Fast, easy, no-mixer recipe for healthy muffins!! Soft, fluffy, and bet you can’t eat just one!
Flourless Double Chocolate Peanut Butter Mini Blender Muffins — No refined sugar, flour, oil, and only 75 calories! They taste amazing!
Chocolate Banana Crinkle Muffins – Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!
Banana Chocolate Chip Streusel Muffins — Soft, tender, studded with chocolate chips, and topped with streusel! Easy, no-mixer recipe! They could pass as dessert they’re so good!
Fluffy Vegan Coconut Oil Banana Muffins — Soft and fluffy healthier muffins that you’ll never believe are made without eggs or butter!
