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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More Easy Muffin Recipes:
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Vegan Mini-Chocolate Chip Mini-Muffins — Fast, easy, no-mixer recipe for healthy muffins!! Soft, fluffy, and bet you can’t eat just one!
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Used
-Flaxseed for egg
-the separating kind of peanut butter (stirred it very well before hand)
-no choc chips… (scooped out the middle after baking and filled it with home made strawberry and rhubarb jam)
-melted coconut oil for canola oil
-brown sugar instead of granulated sugar
nad halfed it all as I only have a tin with space for 6… the turned out a bit little BUT
they are AMAZING!!
-fluffy, moist yummy and friends begged me for the recipe
and incredibly fast to make
LOVE THEM THANKS FOR SHARING!
Used
-Flaxseed for egg
-the separating kind of peanut butter (stirred it very well before hand)
-no choc chips… (scooped out the middle after baking and filled it with home made strawberry and rhubarb jam)
-melted coconut oil for canola oil
-brown sugar instead of granulated sugar
nad halfed it all as I only have a tin with space for 6… the turned out a bit little BUT
they are AMAZING!!
-fluffy, moist yummy and friends begged me for the recipe
and incredibly fast to make
LOVE THEM THANKS FOR SHARING!
Thanks for the five star review and glad they turned out amazing and friends were begging for the recipe!
I made this yesterday and they came out fantastic!
Some adjustments: I didn’t have egg replacer so I used a ripe banana and only half a cup of brown sugar. I also didn’t have enough chocolate chips but these came out ok. There were just fewer muffins (8 instead of 12).
I am glad that this worked without the egg replacer and a banana instead! Glad they came out fantastic!
I made this yesterday and they came out fantastic!
Some adjustments: I didn’t have egg replacer so I used a ripe banana and only half a cup of brown sugar. I also didn’t have enough chocolate chips but these came out ok. There were just fewer muffins (8 instead of 12).
Hi can you explain how to convert ingredients in to either ounces or grams and also what is all purpose flour I live in the u.k so would this be equivalent to plain flour.
Thanks
Dee
I would just use Google to do the conversions as well as explain the difference in flour from country to country.
Wow theses muffins are awesome – my husband and son gobbled them up very quickly! I did use spelt flour to make them a bit healthier. I also had to bake for 16 minutes as they were still raw in the center after baking for 12 minutes. Thank you for sharing this yummy recipe :-)
Glad you loved the muffins and that they worked out well with spelt flour!
Thanks for the recipe! Made the vegan version of these for my Sunday school class. My teacher is *super* picky and was skeptical because they were vegan, but he really liked them and so did everyone else! They even got an endorsement during the church service.
Thanks for letting me know that the muffins were well enjoyed, even by someone who is picky!
These look amazing! What egg replacer brand do you use för baking? I’ve never seen any at my local grocery store, thought I’d try and order online but I’m not sure what brand to get! Any tips and suggestions appreciated! Thanks!
https://amzn.to/2otRigD Nothing works quite as well as a real egg but that is the best I have found and I only order on Amazon – cheaper than at Whole Foods.
Can these be made with whole wheat flour or oat flour?
I have only made them as written so can’t say for sure but my guess is you will need to do some experimenting as oat flour has no/little gluten and ww flour sucks up moisture like a sponge…so you will need to experiment with those. Or make as written; they’re perfect as is.
I have made several of your muffin recipes which include peanut butter with the natural, stirring-required peanut butter without any difficulties. This one will be next! (Only I’ll make them as minis as I always do!)
Glad that natural PB has worked out well for you in many of my recipes! Hope you enjoy these!
I made these muffins this morning and they were great! My boyfriend and I are huge PB + chocolate fans so when I saw these I knew I had to try them out! They were SO easy and honestly took less than 20 minutes from start to finish. Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great for you! Glad they were done in less than 20 mins from start to finish!
Whipped these up this morning. They made the whole smell wonderful! Great recipe, easy and delicious!
Thanks for trying the recipe and I’m glad it came out great for you and made your house smell wonderful, too!
hey girl- these look so yummy!
Thanks and have a wonderful weekend! :)
I don’t think I’ve ever commented on a food blog, but these were just too good!!! I made them with natural peanut butter that I already stirred, and they came out wonderfully. Thank you :)
Thanks for trying the recipe the same day I posted it – love that!! And glad to hear they came out wonderfully and that the recipe got you to comment on a blog :)
I’m not sure I believe you when you said you were never going to make these muffins–after all, they contain peanut butter and chocolate–how could you NOT make them? ;) These sound perfect. I haven’t made muffins in ages–time to rectify that mistake!
It’s one of those things that as a blogger, I am always trying to make NEW things and don’t repeat the oldies and the goodies too often but in this case, it worked out well because as you said…PB + chocolate!
Peanut butter is the perfect addition to a chocolate chip muffin! You do a fantastic job of creating recipes that can be similar but with a twist of some kind–so there is something for everyone’s taste. It keeps things interesting for the cook or baker too!
After 9 years blogging, I feel like I have the art of recreating something older but with a new twist down pat. It’s a job survival skill! While I could make completely off the wall recipes that are completely new, no one wants things that are THAT out there :) Have a wonderful weekend!