Peanut Butter Muffins with Chocolate Chips
If I’m having a down day, two guaranteed ways to cheer myself up are a batch of Peanut Butter Muffins and a trip to the children’s section at Barnes and Noble. I haven’t combined the two for fear of garnering disgruntled looks from store employees for BYO-ing my peanut butter muffins, but perhaps if I share a few as a peace offering, they’ll let me stay?
Did I mention the peanut butter muffins have chocolate chips too? Surely, they’ll allow me to snack while I revisit my childhood favorites, including Good Night Moon, Where the Wild Things Are, and the book I think of every time I bake a batch of muffins, If You Give a Moose a Muffin. I pinky promise to keep the chocolate smears and muffin crumbs to a minimum.
Sequel to its better-known predecessor, If You Give a Mouse a Cookie, the appropriately-named If You Give a Moose a Muffin is a cautionary tale that warns of the complications that arise from offering a muffin to a moose. The most immediate consequence: he will want another muffin…and then another…and then another.
Personally, my biggest concern with the entire situation is that it places me within muffin-offering proximity to a moose, but that’s because I’m a realist and should probably spend more time reading children’s books.
When I step back and objectively examine the situation, that moose has a point, especially if the muffin being offered is one of today’s Peanut Butter Muffins. They’re incredibly moist, ultra fluffy, and pack a wallop of peanut butter. Thanks to whole wheat pastry flour and coconut oil, they are reasonably healthy too. Who wouldn’t want another…and then another? The moose is wise.
Though these Peanut Butter Muffins are lovely on their own, the addition of chocolate chips makes them a best seller. The combo of flavors is classic for all ages, and I couldn’t resist driving home the point by spreading a little extra peanut butter on mine too.
The moose approves.
Tools I used to make this recipe:
- Muffin tin
- Ice cream/cookie/batter scoop. For perfectly portioned, evenly-baked muffins with the fluffiest tops
Peanut Butter Muffins
- 2 1/4 cups whole wheat pastry flour — OK to swap white whole wheat flour or regular whole wheat flour; will yield a more dense, sturdy muffin
- 1 teaspoon aluminum free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup creamy peanut butter
- 1/3 cup brown sugar — light or dark
- 1/4 cup coconut oil — melted and cooled
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3/4 cup low fat buttermilk — plus 2 tablespoons
- 2/3 cup semi-sweet chocolate chips — or chopped dark chocolate
- Preheat the oven to 375 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the peanut butter, brown sugar, and coconut oil until well combined. Beat in the eggs 1 at a time, fully incorporating and scraping down the bowl between each. Beat in the vanilla.
- With the mixer on low speed, gently add 1/3 of the flour mixture. Once it has disappeared, add 1/2 of the buttermilk (pour it slowly so that it doesn't splatter), the next 1/3 of the flour, the remaining buttermilk, then the remaining flour. Fully incorporate between each addition and mix the batter just until everything is combined—do not over beat. Stir in the chocolate chips.
- Scoop the batter into the prepared muffin pan. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Remove from the oven and let cool in the pan for 5 minutes, then gently turn the muffins out onto a cooling rack to cool completely.
Nutrition InformationAmount per serving (1 muffin) — Calories: 299, Fat: 18g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 469mg, Carbohydrates: 31g, Fiber: 16g, Sugar: 3g, Protein: 7g
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