Peanut Butter Chocolate Chip Muffins {dairy-free}

by alexandra

Peanut Butter Chocolate Chip Muffins {dairy-free} |

Currently, meaning Easter Sunday night when my brain doesn’t feel like functioning at all, I’m sitting at my computer trying to come up with something revolutionary to say about these peanut butter chocolate chip muffins. But the fact is, these just aren’t meant to be revolutionary (which I know is a bit of an extreme word, but bare with me), because they’re way too classic for that. And just like chocolate chip cookies or red velvet cupcakes, these are worth sharing for the simple reason that classic flavors, when done right, just don’t go out of style. Show me the day when peanut butter and chocolate are no longer considered a match made in heaven and… well let’s be honest… that day will never happen. Some things are here to stay, thank goodness.

Peanut Butter Chocolate Chip Muffins

The thing you gotta love about these is that they’re almost as close as you can get to dessert for breakfast without being WAY over-the-top indulgent; you’ve got your whole wheat flour, coconut oil, and almond milk to lighten things up a bit, but then you’ve also got a heap of rich, creamy peanut butter and tons of chocolate chips to sweeten the deal. The peanut butter keeps them super soft and tender, and perfectly dense in the way that only peanut butter can do, and then the chocolate? PLEASE load my muffins with chocolate all the time and I’ll be a happy person.

Peanut Butter Chocolate Chip Muffins

Just look at those ↑. Completely irresistible without a doubt.


Peanut Butter Chocolate Chip Muffins {dairy-free}

  • Yield: 12 muffins


An easy recipe for moist, peanut butter-loaded muffins studded with chocolate chips in every bite.


  • 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
  • 4 1/4 ounces (1 cup, spoon and level) whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 5/8 ounces (2/3 cup) granulated sugar
  • 2 ounces (1/4 cup) coconut oil, melted
  • 1 egg
  • 8 1/2 ounces (1 cup) almond milk
  • 6 3/4 ounces (3/4 cup) creamy peanut butter
  • 2 teaspoons vanilla extract
  • 8 ounces (1 1/3 cups) chocolate chips, plus extra for muffin tops
  • sparkling sugar, for sprinkling


  1. Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray or line with muffin liners.
  2. In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
  3. In a separate bowl, whisk together the sugar and oil until smooth. Beat in the egg. Add almond milk, peanut butter, and vanilla and whisk until smooth.
  4. Add the dry ingredients to the wet and fold in just until evenly combined. Gently fold in chocolate chips just enough to disperse.
  5. Divide batter evenly between the prepared muffin cups. Top each with a few extra chocolate chips and sprinkle generously with sparkling sugar. Bake in preheated oven for about 25 minutes, just until a toothpick inserted into the center of one comes out clean. Cool briefly in pan, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

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taylor @ greens & chocolate April 6, 2015

You can’t go wrong with a classic like these! The combo of peanut butter and chocolate can do no wrong in my book :)
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alexandra April 6, 2015

Agreed! ;) Thanks Taylor!

Thalia @ butter and brioche April 8, 2015

Such a classic flavour combination that I know these muffins would be delicious! They look so cute too.

alexandra April 8, 2015

Thanks Thalia! ♡

Renee April 8, 2015

I made chocolate chips muffins many time but they never looked THIS good!!!!!

alexandra April 8, 2015

Hehe, thanks Renee! ;)

Katy | Her Cup of Joy April 9, 2015

Wow these look delicious, PB is my favorite! I love that cake stand by the way, I’ve been eyeing a similar one at World Market for the past few weeks :)

alexandra April 9, 2015

Haha, that IS the one! Got it at World Market. ;)

Katy | Her Cup of Joy April 10, 2015

Oh awesome :) I love that store! I might just have to get it next time they have a sale! ;)
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gajra April 10, 2015

Hi there!! I came across your recipe on tastespotting and well as you so rightly mentioned Peanut Butter and Chocolate match made in heaven. So i had to try these and well i did. Just wanted to ask you does the batter stay runny or comes together like mine did? i could literally roll them into soft balls and put them in my muffin tray!! I had to ask so please bear with me. Still hot out of the oven will let you know the taste. Yours look super gorgeous..had me drooling!!! Cheers.

alexandra April 14, 2015

Questions are always welcome! It’s definitely not a runny batter… more on the thicker side. Hope yours turned out well – would love to hear!

Jamieanne April 19, 2015

I just made these about an hour ago and couldn’t wait for them to cool to try one – they were so delicious and soft and tender! My current favorite muffin, definitely will make these again and again! Thank you!
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Jenny March 5, 2016

These look delicious. Can I substitute vegetable oil for the coconut oil though?

alexandra March 9, 2016


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