Peanut Butter Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!
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.
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Vegan Peanut Butter Chocolate Chip Muffins
Ingredients
- 1 large egg OR equivalent amount of egg replacer product to keep vegan, use your favorite brand
- ¾ cup granulated sugar
- ½ cup unsweetened almond or cashew milk, or your favorite milk
- heaping 1/4 cup peanut butter, See Notes and Tips below
- ¼ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt, or to taste
- ¾ cup mini chocolate chips, plus more for sprinkling on top if desired
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
- To a large bowl, add the egg, sugar, milk, peanut butter, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
- Add the chocolate chips and stir to combine.
- Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full; don't fill past 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
- If desired, evenly sprinkle a generous pinch of chocolate chips to the top of each muffin.
- Bake for about 10 to 12 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
- Adapted from Skinny Vegan Chocolate Chip Muffins
Notes
- I have only made the 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I used flax for egg replacement, natural peanut butter ( I use an immersion blender to incorporate the oil into it it in the jar), date sugar, coconut oil and added 2 ripe bananas. Baked them 16 minutes and these are the BEST!!!!!
I used flax for egg replacement, natural peanut butter ( I use an immersion blender to incorporate the oil into it it in the jar), date sugar, coconut oil and added 2 ripe bananas. Baked them 16 minutes and these are the BEST!!!!!
Thanks for the 5 star review and I am so glad to hear that you were able to make some substitutions in these and that they came out so great! Wonderful!
I used a flax egg and natural peanut butter, and they turned out beautiful. I baked them about 16 minutes, I think the natural peanut butter added some extra wetness, I just kept checking them every couple minutes. Husband and kids approved. Their mouths dropped when I told them they were vegan, they were so shocked because they had just demolished all the yumminess.
I used a flax egg and natural peanut butter, and they turned out beautiful. I baked them about 16 minutes, I think the natural peanut butter added some extra wetness, I just kept checking them every couple minutes. Husband and kids approved. Their mouths dropped when I told them they were vegan, they were so shocked because they had just demolished all the yumminess.
Thanks for the 5 star review and glad to hear a flax egg and natural PB worked beautifully for you and that your family demolished them!