If I’m having a down day, two guaranteed ways to cheer myself up are a batch of Peanut Butter Muffins with Chocolate Chips 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?

Chocolate Chip Peanut Butter Muffins. So moist and fluffy, you'd never believe these peanut butter muffins are healthy too!

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.

Peanut Butter Chocolate Chip Muffins. Moist, fluffy, and healthy too!

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.

Chocolate Chip Peanut Butter Muffins. Fluffy, moist and PACKED with peanut butter!

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.

How to Store and Freeze Moist Peanut Butter Muffins

  • To Store. Place leftover muffins in a paper-towel lined storage container, laying another paper towel over the top of the muffins. Store at room temperature for up to 3 days.
  • To Freeze. Store muffins in an airtight freezer-safe storage container for up to 3 months.

More of the Best Muffin Recipes

Chocolate Chip Peanut Butter Muffins. Made with whole wheat flour and coconut oil, these healthy muffins are protein packed and will keep you full for hours!

Tools Used to Make This Recipe


Chocolate Chip Peanut Butter Muffins. So moist and fluffy, you'd never believe these peanut butter muffins are healthy too!

Peanut Butter Muffins

3.67 from 3 votes
Fluffy chocolate chip peanut butter muffins with TONS of peanut butter flavor. Whole wheat and 7 grams of protein—a filling, delicious breakfast or snack!

Prep: 15 mins
Cook: 20 mins
Total: 40 mins

Servings: 12 muffins



  • 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.


Leftover muffins can be stored in an airtight container at room temperature for 3 days or individually wrapped and frozen for 1 month.


Serving: 1muffinCalories: 299kcalCarbohydrates: 31gProtein: 7gFat: 18gSaturated Fat: 8gCholesterol: 36mgSodium: 469mgFiber: 16gSugar: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. These are wonderful! I didn’t have coconut oil on hand to melt, nor buttermilk, so just used canola and made my own buttermilk by adding lemon juice to regular milk. Other than that, they turned out perfectly, couldn’t ask for better. Definitely a recipe I’m going to keep/repeat. Thank you!

    1. Kat, I’m so glad to hear the muffins were a hit! Thanks so much for taking the time to leave this review and share your tweaks.

    1. Jessica, I recommend the shelf stable kind that doesn’t need to be stirred in baking (I usually use one called “Jif Natural” or “Skippy Natural.” It has a few additives—like palm oil and molasses—but works well in baking!)

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