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.
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.
Just look at those ↑. Completely irresistible without a doubt.
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
- Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray or line with muffin liners.
- In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
- 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.
- Add the dry ingredients to the wet and fold in just until evenly combined. Gently fold in chocolate chips just enough to disperse.
- 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.