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!)
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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
- 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
- In a small saucepan, melt together the butter and the peanut butter.
- Meanwhile, in a mixing bowl, stir together flour, baking powder, salt, and sucanat.
- Add melted butter and peanut butter, eggs, and milk.
- Stir until well combined, then fold in the chocolate chips.
- Scoop batter into 18-24 paper lined muffin cups.
- Bake at 375° for 15-20 minutes or until muffins are golden brown.
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!
Are you a chocolate/peanut butter fan?
I cannot wait to try these! They look delicious!!
these were dry. not a hit at the office.
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.
I did not use freshly ground flour. Do you know what the conversion is for store bought vs freshly ground?
No, sorry. Maybe sift it before measuring?
You could try 50/50 all purpose flour and whole wheat flour. That works pretty well in most recipes.
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!
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!
What kind of chocolate chips are these? They look bigger than they Enjoy Life ones you usually use. :-)
You’re right! I think I used Giradelli in these. I rarely use them, but bigger chocolate chips must have sounded better that day. :)
I love the photos of the muffins with peanuts and chocolate chips scattered around! This recipe looks yummy as well.
Yum! I love anything with a combination of peanut butter and chocolate :) Thanks for this recipe!
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!
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.
My daughter saw the recipe and started begging. Guess these are on the to-do list!
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!
Here’s a page which lists where I typically buy all of my food: https://www.heavenlyhomemakers.com/whole-food-resources :)
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!
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.
Ohhh, Yum, these look SO good! What better combination than peanut butter and chocolate! I’ll have to try these for sure!
Just made these, they are so good! Thanks for another amazing recipe!
I don’t usually like the combination of peanut butter and chocolate, but these make my mouth water!
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.
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!
Try sifting it before measuring. When you have freshly ground flour, it is very light and airy, because of how the mill works.
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!!!!!!!!
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!
I’m not familiar enough with GF baking to know which might work. Maybe another reader will see this comment and offer a suggestion!
I don’t have ready access to sucanat. How much honey does one substitute for sucanat ?
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. :)
These are our annual first day of school breakfast. So yummy!!
Hi Laura
Can I replace butter with oil? Thanks
Alice