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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


Peanut Butter Muffins

4.41 from 5 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 minutes
Cook: 20 minutes
Total: 40 minutes

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 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. It’s almost jus like having a cookie for breakfast! I love that idea! :) These look awesome girl. 

    1. Hi Deb! Almond milk *might* make the muffins a little less moist, but  they’d still be yummy. Add an extra tablespoon of lemon juice or white vinegar to the batter with the almond milk—buttermilk is acidic, so it’s important to add the lemon/vinegar so that the baking powder and soda react properly. I hope that helps!

  2. yum! These look great, and I totally have all the ingredients on hand except the buttermilk which I know how to make! Going to try them tonight! 

  3. Ah! I go to the bookstore when I am having a bad day too!!! Hahaha! My therapy of choice isn’t the children’s section it is the DIY books! I binge read them then come home and decide to do crazy things like tile my  backsplash by myself! :)

    I am LOVING these muffins, two of my favorite things! Just perfect! 

  4. Just baked these and they were a bit dry after 20 minutes. I will try two things next time (and there will be a next time!) – add 1/4 cup natural applesauce, lower oven temp to 350.
    I didn’t have whole wheat pastry flour which may have been a factor too…

    1. Leah, I’m sorry these came out a bit dry! A few ideas for you: First, I’d try removing them from the oven a few minutes early and adding an additional tablespoon buttermilk to the batter vs. a full 1/4 cup applesauce (which might be too much). If you want to bake them at a lower temp, you can definitely try that, but just so you know, they might not be as tall—the high initial oven temp is what makes the muffins rise sky-high. You could also try putting them in at 400, then reducing the temp to 350 if you want to go that route. I hope that helps, and I’m sorry they weren’t perfect the first time around!

  5. Hi,
    I’m looking at all your recipes and can’t wait to try them however am wondering about using coconut flour in them instead of whole wheat flour? 

    1. Nikki, unfortunately this is it actually a substitution that you can’t make. Coconut flour behaves very, very differently in recipes than wheat flour and will not turn out if substituted directly. If you are looking for coconut flour recipes, this is a great one:

    1. Hi Nikki! You could try swapping in a GF 1:1 baking replacement blend that’s designed to replace all purpose flour. It would still be an experiment, but I think that is your safest option.

  6. Should update that the muffins were YUMMY! The kids loved them! I loved them. I love that there wasn’t very much sugar added to them. Thank you!

    1. I’m so glad you and your family loved them, Roxcy! Thanks so much for taking the time to leave this nice review!

  7. Alex wanted to make these today, we made them with almond milk since that’s all we usually have in the house. They were a big hit and will freeze well for a quick breakfast. Thanks for the great recipes!5 stars

  8. This is the second time I’ve made these and they’re a big hit with the whole family! We make them as mini muffins with mini chocolate chips, and bake about 15 minutes, then freeze after they’re fully cooled. Frozen muffins tossed in a lunchbox in the morning are perfectly thawed by lunchtime. I had a bit of extra batter this time around so I threw it in a mini loaf pan and cooked about 20 minutes – perfect! I love that these are so flavorful without being punch-you-in-the-face sweet. 5 stars

    1. Lauren, I am so excited to know how much you all enjoy these! Thank you so much for letting me know. They sound like the perfect lunchbox treat too. Have a great week!

  9. I was disappointed with this recipe as I love peanut butter and I thought my son would like them. My muffins were hard as a rock. I baked them for 16 minutes at 365 and didn’t make any substitutions other than making my own buttermilk with milk and lemon juice. The flavor was okay but they were very heavy and dense. I think they need more liquid and possibly a lower baking time. 2 stars

    1. Hi Renee, I’m sorry the muffins were disappointing! It’s hard to say what might have happened since everyone’s kitchen is different, but it’s possible the muffins were overmixed. They are a little heavier than a standard muffin because peanut butter is dense, but they definitely shouldn’t be hard as a rock. I know it’s a bummer when a recipe doesn’t turn out as promised, so I truly wish you would have loved these!

    1. Hi Tara, you could swap in a nondairy milk. They may be *slightly* less moist, but they’d still be yummy. Add an extra tablespoon of lemon juice or white vinegar to the batter with your substitute—buttermilk is acidic, so it’s important to add the lemon/vinegar so that the baking powder and soda react properly. I hope that helps!

  10. 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!5 stars

    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!)

  11. These were delicious! I made lots of subs (partly because the pantry was bare and partly because I never follow recipes):
    Regular whole wheat flour
    1 Tbsp lemon juice, 1 Tbsp heavy cream, and 3/4 c water for the buttermilk
    Natural crunchy peanut butter (the kind without stabilizers)
    Canola oil instead of coconut oil
    1/4 c honey instead of 1/3 c brown sugar
    Just 1 egg
    Omitted chocolate chips

    I made 15 muffins and baked them for 16 minutes. There were excellent – not super sweet but perfect for breakfast!5 stars