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Peanut Butter Chocolate Chip Muffins

March 19, 2013 by Laura 32 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

 This recipe for Peanut Butter Chocolate Chip Muffins looked too good to pass up – and it was super easy to makeover with healthier ingredients. We all loved the results. (Except for Malachi, who didn’t try them because he doesn’t like peanut butter. He’s missing out!)

Yum

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It probably goes without saying that these muffins taste awesome with a glass of milk. They are easy to make ahead of time and serve the following day. (Although they really do taste best right out of the oven. Doesn’t everything?!)  These muffins freeze well. They make a great snack. I love recipes like this! It doesn’t get any easier!

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
 
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Author: Laura
Ingredients
  • 6 Tablespoons butter, melted
  • ½ cup natural peanut butter
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2¼ cups whole wheat flour
  • ⅔ cup sucanat
  • 2 eggs
  • 1 cup milk
  • ¾ cup chocolate chips
Instructions
  1. In a small saucepan, melt together the butter and the peanut butter.
  2. Meanwhile, in a mixing bowl, stir together flour, baking powder, salt, and sucanat.
  3. Add melted butter and peanut butter, eggs, and milk.
  4. Stir until well combined, then fold in the chocolate chips.
  5. Scoop batter into 18-24 paper lined muffin cups.
  6. Bake at 375° for 15-20 minutes or until muffins are golden brown.
3.4.3177

Notes:

  • I use homemade peanut butter. It is amazing, so if you haven’t tried your hand at making peanut butter, learn soon! You’ll love it and it’s much easier than you think!
  • I use freshly ground flour made from hard or soft white wheat. Soft wheat works best as it is lighter and fluffier (more like white flour – except still nourishing).
  • Make these muffins even more moist by subbing 1/2 cup of milk for 1/2 cup of sour cream.
  • Make these muffins ahead of time, freezing the batter like this. You’ll love this time-saving trick!
peanut_butter_cc_muffins_2

Are you a chocolate/peanut butter fan?

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Filed Under: Bread and Breakfast, Real Food Recipe Makeover, Recipes Tagged With: chocolate chip, healthy, muffin recipe, peanut butter, whole wheat

Comments

  1. Katie says

    March 19, 2013 at 6:31 pm

    I cannot wait to try these! They look delicious!!

    Reply
    • jen says

      March 25, 2013 at 9:41 am

      these were dry. not a hit at the office.

      Reply
      • Stacey says

        August 23, 2013 at 2:41 pm

        Jen, did you use freshly ground flour, or whole wheat flour from the store? Because when you grind it fresh, it is very light and more like a sifted flour. Once it sits, it settles more, and you would end up with a lot more flour if you used store bought flour. Make sense? That could be why they were dry. I haven’t tried this particular recipe, but it doesn’t look like it should be dry.

        Reply
        • jenny says

          August 23, 2013 at 2:59 pm

          I did not use freshly ground flour. Do you know what the conversion is for store bought vs freshly ground?

          Reply
        • Stacey says

          August 23, 2013 at 3:03 pm

          No, sorry. Maybe sift it before measuring?

          Reply
      • Maureen says

        August 25, 2013 at 4:54 pm

        You could try 50/50 all purpose flour and whole wheat flour. That works pretty well in most recipes.

        Reply
      • Amy says

        March 11, 2015 at 12:17 pm

        The muffin recipes on this site tend to come out a bit dry for me too. But I LOVE the recipes so I still make them! I think it’s because I don’t grind my own flour….I use store bought. Today I added an extra egg to the recipe and they were delicious! Not dry at all and light and fluffy!

        Reply
  2. Tara H says

    March 19, 2013 at 7:43 pm

    I’m definitely making these tomorrow! I usually make some kind of muffins on Wednesdays for our ride home from church so these look perfect! I’m sure my boys will love them!

    Reply
  3. Jaclyn says

    March 19, 2013 at 9:39 pm

    What kind of chocolate chips are these? They look bigger than they Enjoy Life ones you usually use. :-)

    Reply
    • Laura says

      March 20, 2013 at 10:53 am

      You’re right! I think I used Giradelli in these. I rarely use them, but bigger chocolate chips must have sounded better that day. :)

      Reply
  4. Karen says

    March 20, 2013 at 9:09 am

    I love the photos of the muffins with peanuts and chocolate chips scattered around! This recipe looks yummy as well.

    Reply
  5. Jenn says

    March 20, 2013 at 10:01 am

    Yum! I love anything with a combination of peanut butter and chocolate :) Thanks for this recipe!

    Reply
  6. Nita says

    March 20, 2013 at 10:54 am

    Peanut Butter and Chocolate are my absolute favorite combo! I’ve been waiting for this recipe since you mentioned it a couple posts ago. :) I made these last night and they are super yummy! I gave one to my son for breakfast this morning and we are going to take them on our road trip this weekend. Perfect on the go snack!

    Reply
  7. Teneia says

    March 20, 2013 at 4:21 pm

    I love Peanut Butter and Chocolate, but my oldest daughter has a Peanut allergy! I think I will try to do these muffins with Sunbutter and a GF flour instead. Can’t wait to try this out! I do think they will be yummy just as the Peanut Butter would.

    Reply
  8. Fletcher R. says

    March 20, 2013 at 7:45 pm

    My daughter saw the recipe and started begging. Guess these are on the to-do list!

    Reply
  9. Katherine says

    March 21, 2013 at 6:14 am

    These look wonderful and so fast and easy! We do “Muffin Mondays” every week, so I will definitely make them! Also… I know you’ve shared this info before, but can you tell me again where you get your sucanat and chocolate chips from? And for other recipes, where do you get your honey? Thanks!

    Reply
    • Laura says

      March 21, 2013 at 12:25 pm

      Here’s a page which lists where I typically buy all of my food: https://www.heavenlyhomemakers.com/whole-food-resources :)

      Reply
  10. Suzanne says

    March 21, 2013 at 6:32 am

    A thought…could I use palm shortening instead of butter? And, when do you suggest using palm shortening instead of butter if needed? Is any time good other than when the butter is designed to yield a butterscotch flavor? Looking forward to trying this muffin recipe to take on our weekend to the beach over Easter!

    Reply
    • Laura says

      March 21, 2013 at 12:33 pm

      Sure, that would work! You really can use them interchangeably. Sometimes I really want a buttery flavor, so I use butter. Sometimes I want a coconuty flavor, so I use virgin oconut oil. For “flavorless”, you can use palm shortening or expeller pressed coconut oil.

      Reply
  11. Brianna D. says

    March 21, 2013 at 2:15 pm

    Ohhh, Yum, these look SO good! What better combination than peanut butter and chocolate! I’ll have to try these for sure!

    Reply
  12. Annie says

    March 21, 2013 at 3:37 pm

    Just made these, they are so good! Thanks for another amazing recipe!

    Reply
  13. Heather @ My Kansas Life says

    March 22, 2013 at 2:45 pm

    I don’t usually like the combination of peanut butter and chocolate, but these make my mouth water!

    Reply
  14. Suzan says

    March 25, 2013 at 3:03 am

    Please tell me what flour I can purchase that would be a good alternative to the hard white wheat flour you grind down yourself. I made these last evening with King Arthur Flour Unbleached White Whole Wheat Flour and they came out quite dense and heavy. I liked them but my 14 year old boy who is very use to my making goodies with all purpose white flour told me they tasted like dog food (being a growing boy, he did eat 4 because he was hungry). Maybe I should use less flour than what you called for in your recipe. I also used this flour to make your pizza dough and my 13 year old daughter told me it tasted like cardboard. It definitely is different from pizza you order out and with this being the first pizza I ever made I do understand her. So, if you can give me some tips to “wow” my teenage kids better that would be awesome. I am from CT and finding the white wheat you recommend be ground down is very difficult. They only have the red in our health food store.

    Reply
    • Laura says

      April 4, 2013 at 8:52 am

      I usually do recommend a store bought flour made from white wheat if you don’t grind your own – so yes, it sounds like using a little less flour would be best!

      Reply
    • Stacey says

      August 23, 2013 at 2:43 pm

      Try sifting it before measuring. When you have freshly ground flour, it is very light and airy, because of how the mill works.

      Reply
  15. Fletcher R. says

    November 20, 2013 at 8:31 am

    I just had to share this with you. My daughter asked me to make these muffins into a cake for her birthday. So I did. I topped it with chocolate frosting. It made the most amazing cake I’ve EVER had. It’s like peanut butter heaven with chocolate. I may never make a different birthday cake again. Thank you for sharing this recipe!!!!!!!!

    Reply
  16. Kandis says

    January 19, 2014 at 9:27 pm

    Hi Laura,
    I hate to bother you, but are you at all familiar with how I would convert your recipe with a Gluten Free flour blend? These are terrific ideas, and very frugal I might add. I’m new at GF & DF we just found out recently that our family suffers from these allergies. Any help is greatly appreciated.

    Blessings!

    Reply
    • Laura says

      January 22, 2014 at 2:18 pm

      I’m not familiar enough with GF baking to know which might work. Maybe another reader will see this comment and offer a suggestion!

      Reply
  17. Lorie says

    January 21, 2014 at 10:39 am

    I don’t have ready access to sucanat. How much honey does one substitute for sucanat ?

    Reply
    • [email protected] says

      February 6, 2014 at 8:45 am

      You can do an equal substitution. I might try it though with about half and make sure the consistency is good and keep adding from there. That way if it seems too wet you can stop. :)

      Reply
  18. Mary says

    August 16, 2015 at 9:16 pm

    These are our annual first day of school breakfast. So yummy!!

    Reply
  19. Alice Lee says

    June 4, 2022 at 8:51 pm

    Hi Laura

    Can I replace butter with oil? Thanks

    Alice

    Reply

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