Peanut Butter and Chocolate Chip Muffins can’t get any easier with this simple recipe! Adapted from a depression-era recipe, these delightful muffins require no eggs, oil, or butter. They’re a quick breakfast or a satisfying afternoon pick-me-up.
There’s nothing easier to grab for an on-the-go breakfast than a muffin. A soft, fluffy, warm baked-good just makes sense to be the first thing to greet your tastebuds in the morning, and these Peanut Butter Chocolate Chip Muffins are no different!
They’re really easy to make and are egg-free, dairy-free, and oil-free. You can even make these muffins completely vegan! Oh, and these, dare I say, taste like dessert! In fact, the flavor reminds me of a Reese’s Cup (can we all agree to make Reese’s Cups for breakfast socially acceptable??). 🙂
Aside from the non-dairy milk, all of the ingredients needed to make these muffins are most likely already stocked in your pantry. So you can have warm peanut butter and chocolate chip muffins in your hands in less than 30 minutes! Here’s what you will need:
- Flour: I tested this recipe with both whole wheat and all-purpose flour. Both work but keep in mind the whole wheat flour version will be more dense.
- Peanut Butter: The peanut butter acts as the fat for this recipe. This creates a lift for the muffins.
- Chocolate Chips: You can use dark, milk, or vegan chocolate chips.
- Almond Milk: Any non-dairy milk (or cow’s milk) will work.
- Baking Powder: This recipe calls for more baking powder than one would normally use for a muffin. This is because the batter is dense and needs extra help from a leavening agent.
- Sugar: Use regular white granulated sugar.
- Honey: Can substitute maple syrup if making vegan.
- Salt: To enhance the flavor.
How to Make Peanut Butter Chocolate Chip Muffins:
These muffins come together quickly and all in one bowl.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the non-dairy milk and stir. There may be small lumps, this is fine since we are going to be adding a few more ingredients and we don’t want to overmix the batter early on.
- Stir in the peanut butter along with the honey (or maple syrup).
- Gently fold in the chocolate chips.
- Grease or line a muffin tin. Fill each individual muffin cup about 3/4 of the way with the batter.
- Bake at 350 degrees F for 12-15 minutes. The baking time varies largely on your oven and what size muffins you are baking, so keep an eye on the oven once the baking time reaches the 12-minute mark.
To Freeze Peanut Butter Chocolate Chip Muffins:
You can freeze these muffins for later consumption. Simply double-bag the remaining muffins in freezer-safe sealable bags to prevent freezer burn. When you’re ready to eat, you can thaw out the muffins by leaving the bag on the counter, or by heating a muffin in the microwave for 20-30 seconds.
Looking for another peanut butter recipe? Try my favorite 5 ingredient Peanut Butter Bread!
Peanut Butter Chocolate Chip Muffins
- 2 Cups Flour
- 1/4 Cup Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/3 Cups Non-Dairy Milk
- 1/2 Cup Peanut Butter heaping
- 1 Tbsp Maple Syrup or honey if not making vegan
- 1 Cup Chocolate Chips
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the non-dairy milk and stir until evenly combined. Stir in the peanut butter and maple syrup (or honey). Gently fold in the chocolate chips.
- Preheat the oven to 350 degrees F and grease a muffin tin pan or line pan with muffin cups. Fill the muffin cups 3/4 of the way with the batter. Bake for 12-15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Allow muffins to cool before removing.
- If baking at high elevations (4,000 feet or higher above sea level), add an extra tablespoon of flour, decrease the sugar by a tablespoon, and bake at 350F for 40-50 minutes.
- The recipe can be made with almond butter.
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