I consume an embarrassing amount of peanut butter.

Probably not as much as you though. There are peanut butter lovers and there are peanut butter fah-reaks. I am occasionally the latter, but not always. I don’t necessarily crave peanut butter the same way I crave avocado and bacon and pizza. I blame that on my mom who sort of scarred me for life when she would butter the bread of peanut butter sandwiches twenty years ago. I like butter and I like peanut butter, but I cannot get aboard the butter-on-peanut-butter-sandwiches train. Also, I’m saying this as if it’s in the past. It obviously occurred in the past but she definitely still would butter the bread on a peanut butter sandwich today. I’m not sure who she is making peanut butter sandwiches for right now, but she is certainly still buttering the bread.

Regardless, I eat peanut butter in every form except on untoasted bread for that very reason. Can’t do it.

But! I crazystupidloved these muffins. In fact, the case is that I enjoy peanut butter flavored THINGS more than actual peanut butter. Weird?

I’m totally declaring that a verb too. You know, crazystupidloving things. I think I’ve watched the movie enough times to understand the general concept (which is, hello, ryan gosling) and am now able to thoroughly crazystupidlove certain foods. And shoes too. I always crazystupidlove shoes.

You know my stance on muffins: they are simply cupcakes without hats. So peanut butter? Chocolate chips? Definitely crazystupidlove worthy. You need to get in on this.

The fact is that it’s Friday, these are whole wheat and I’m certain you deserve to make a batch and slather them in butter. You can feel good about it.

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Whole Wheat Peanut Butter Chocolate Chip Muffins

Yield: makes 12-15 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup plain Greek yogurt
1/3 cup loosely packed brown sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup peanut butter, melted and cooled
2/3 cup milk
3/4 cup chocolate chunks

Directions:

Preheat oven to 350 degrees F. Place liners in a muffin tin and set aside. In a small bowl, whisk together flour, baking soda, powder and salt.

In a large bowl, whisk together egg, yogurt and sugar until smooth. Add in melted butter and peanut butter slowly, whisking constantly until creamy. Whisk in milk. Add dry ingredients and chocolate chips, mixing until just combined with a large spoon. Do not overmix! Using an ice cream scoop, 1/4 cup measure or large spoon, fill muffin liners 3/4 of the way full. Bake for 15-18 minutes, just until tops are set and slightly golden. Remove and let cool, then serve!

[note: I sometimes find that muffins/cupcakes made with peanut butter tend to get a bit dense (maybe since peanut butter is solid at room temp?) after a day or two, so I like to heat these up for a few seconds before eating!

Or you can cover them in more peanut butter…

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135 Responses to “Whole Wheat Peanut Butter Muffins. (…with chocolate chips! of course.)”

  1. #
    51
    Kacy — January 25, 2013 @ 12:18 pm

    I definitely love peanut butter the most in baked goods, but because I’m too lazy to bake I mostly just eat it out of the jar. I wish these would materialize in front of me right now.

    Reply

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    Alisha — January 25, 2013 @ 12:29 pm

    MY mom used to do the same thing with buttering peanut butter sandwiches. I hated it, it’s gross. I must step away not because I am one of those people who lose all control with the chocolate peanut better combination. Happy Weekend!!

    Reply

  3. #
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    Erin @ The Spiffy Cookie — January 25, 2013 @ 12:43 pm

    Oh my gosh I love peanut butter on a toasted english muffin. It melts into all the nooks and it’s just divine.

    Reply

  4. #
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    Averie @ Averie Cooks — January 25, 2013 @ 12:43 pm

    I consume an embarrassing amount of peanut butter, too. But I do relish in the actual item as well as PB-flavored things. I don’t even want to tell you how many jars I’ve gone thru the past year :)

    These look amazing and perfect and they’re cupcakes without hats. Love that rationalization!

    Reply

  5. #
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    Lauren — January 25, 2013 @ 1:00 pm

    I’m a peanut butter fah-reak. No doubt. Instead of filling waffle squares with butter, I use peanut butter. Even better almond butter because it pairs well with the gallon of syrup dispensed on the waffle. Yum. These are divine.

    Reply

  6. #
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    Sabatino - hotcupoflove.com — January 25, 2013 @ 1:08 pm

    I certainly go on peanut butter benders, where I hole myself up in my apartment with a jar and the largest spoon I can find. I may not see the sun for days, but it’s sooo worth it.

    Reply

  7. #
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    Kelly @ Laughter, Strength, and Food — January 25, 2013 @ 1:46 pm

    These look great! I am obsessed with peanut butter muffins. I have a recipe for PB&J ones and I don’t make them because I would honestly eat them all in one day.

    Reply

  8. #
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    joelle (on a pink typewriter) — January 25, 2013 @ 1:53 pm

    Haha love that – chocolate chips, of course!

    Reply

  9. #
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    Katrina @ Warm Vanilla Sugar — January 25, 2013 @ 2:02 pm

    These sound wicked awesome. Great recipe!

    Reply

  10. #
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    Monica — January 25, 2013 @ 3:34 pm

    So many peanut butter addicts out there… not embarrassing at all. I’m definitely the person that would smear more pb on top of these muffins. Yum!

    Reply

  11. #
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    Lacie — January 25, 2013 @ 3:50 pm

    I’m wondering if you can substitute applesauce for all the melted butter?

    Reply

  12. #
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    Chrysa — January 25, 2013 @ 3:53 pm

    I just had to chime in. I am a pb fah-reak. When I was in 7th grade, I was eating a PB sandwich out at the lake that my friend’s mom had made for us. I take about four bites and realize that there was a layer of butter underneath the PB! I screamed, “what the hell is this?” but the rest of the group of friends acted like this was normal procedure. I, like you, love them both. Putting them together has left a scar that hasn’t healed almost 20 years later.

    Reply

  13. #
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    Katie @ Blonde Ambition — January 25, 2013 @ 4:28 pm

    Hahaha, cupcakes without hats. These actually sound super good…I like that they’re whole wheat and don’t use an insane amount of peanut butter too. I know they’re healthy fats but I can’t help but feel a tad guilty after a few too many spoonfuls :)

    Reply

  14. #
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    Julie — January 25, 2013 @ 4:31 pm

    Peanut butter, almond butter…there’s no discrimination. I get the little packets you can take anywhere. Is that weird? I can’t help it.

    Reply

  15. #
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    Lisa — January 25, 2013 @ 5:02 pm

    I need to make these now but don’t have any Greek yogurt. What can I substitute? These sound amazing!!

    Reply

  16. #
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    Angie K — January 25, 2013 @ 5:02 pm

    Very timely, Jess! It was national Peanut Butter day yesterday!! CrazystupidLove me so PB & Chocolate combo!!

    Reply

  17. #
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    Eileen — January 25, 2013 @ 5:13 pm

    Now, just how much is “an embarrassing amount” of peanut butter? Because I’m betting my spouse could give you a run for your money. :) These muffins sound amazing–love the idea of using yogurt!

    Reply

  18. #
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    Heather of Kitchen Concoctions — January 25, 2013 @ 5:53 pm

    Uh… yeah… I fall into the latter group… the peanut butter lover “fah-reaks!” Seriously, I should buy a peanut butter company or something! I love that even though these muffins have chocolate chips, they are not loaded with extra sugar and use whole wheat flour.

    Reply

  19. #
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    Katie — January 25, 2013 @ 6:03 pm

    My mom used to put butter on BROWNIES. Not even kidding. My brothers still do it…I just can’t quite get there. These muffins, however….there. Totally there.

    Reply

  20. #
    70
    Cara — January 25, 2013 @ 6:41 pm

    Have you ever tried Honey Roasted Peanut – Peanut Butter?

    Reply

  21. #
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    Cowen Park Kitchen — January 25, 2013 @ 7:20 pm

    OK, you may be psychic today. I have been craving peanut butter like the dickens (and yes, I am a peanut butter FREAK, like, the kind who eats it out of the jar) and was browsing tastespotting for new PB ideas…mmm. Muffins.

    Reply

  22. #
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    Gerry @ Foodness Gracious — January 25, 2013 @ 7:46 pm

    If I could take two things to a desert island, it’d be peanut butter and chocolate..for reals!

    Reply

  23. #
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    Ashley @ My Food 'N' Fitness Diaries — January 25, 2013 @ 9:42 pm

    I’m pretty sure I’m one of those peanut butter fah-reaks you talk about… Yeah, I’d most definitely put another smear of peanut butter on top of these bad boys like you said. Yum!

    Reply

  24. #
    74
    Luv What You Do — January 25, 2013 @ 9:51 pm

    Happy National Peanut Butter Day!
    These look amazing!

    Reply

  25. #
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    Leslie @ Triathlete Treats — January 25, 2013 @ 10:50 pm

    I love peanut butter. I just bought a bunch of peanut butter (&chocolate) stuff to eat and bake to celebrate National PB Day!! I’m defintely a fah-reak!!

    Reply

  26. #
    76
    Marcie @ Flavor the Moments — January 25, 2013 @ 11:15 pm

    My son was looking over my shoulder as I drooled over these muffins and he said “Mom, you must make these!” I was thinking the same thing. I love peanut butter and banana, peanut butter and chocolate, peanut butter topped muffins and quick breads, I can go on and on. I just baked some peanut butter and jam thumbprint cookies last week. These are next!

    Reply

  27. #
    77
    Matt — January 26, 2013 @ 9:57 am

    Hey Jessica, I planned on making a big pot of vegetarian chili today and was thinking ‘what kind of muffin to go along?’ Perfect timing! Thanks! (I’m going to try an almond butter version, peanut allergy.)

    Reply

  28. #
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    Kristen — January 26, 2013 @ 10:25 am

    Just made these, but had to substitute 1 cup whole wheat flour plus 1 cup all purpose flour for the pastry flour…super yummy! My kids gobbled these up, wish I had doubled it! Oh, and BTW I now have forgiven you for your Meyer lemon pizza recipe…LOL

    Reply

  29. #
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    Aniek — January 26, 2013 @ 10:52 am

    The butter on PB thing freaks me out beyond belief! Going to show this recipe some UK love and bake a batch (once I’ve converted the measurements) asap :)

    Reply

  30. #
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    Steph — January 26, 2013 @ 11:39 am

    I am such a peanut butter freak I sometimes mix peanut butter and jelly together in a bowl and eat it with a spoon for a sweet treat!! Have you ever tried the Dark Chocolate Dreams from Panut Butter and Co.? It is crazy good!!!

    Reply

  31. #
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    Nikki — January 26, 2013 @ 1:45 pm

    I LOVE PB and can’t wait to try this recipe. My Mom did the same thing with butter, but she would make me jelly/butter/sugar sandwiches. Weird!!! I started making my lunches after that. :)

    Reply

  32. #
    82
    Jenn @ Icing on the Cake — January 26, 2013 @ 2:25 pm

    My brother-in-law eats peanut butter butter sandwiches and I cannot figure out how he does it. I think it sounds disgusting. But I just made these and they were good!!

    Reply

  33. #
    83
    Richar — January 26, 2013 @ 5:52 pm

    If you’re really a pb freak, then I’m sure you’ve already tried Sweet Tater’s Peanut Butter Blondies. If not, then you best get on that. Theyre probably the best thing I have ever taken out of the oven.

    Reply

  34. #
    84
    Alyssa — January 26, 2013 @ 6:08 pm

    Those look unbelievable!!! Are they super moist? They look it!

    Reply

  35. #
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    Allison — January 26, 2013 @ 8:25 pm

    Would regular whole wheat flour work?

    Reply

  36. #
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    Sierra — January 26, 2013 @ 11:47 pm

    Just made these. They turned out great! So fluffy and delicious!

    Reply

  37. #
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    tania@mykitchenstories.com.au — January 27, 2013 @ 12:21 am

    Delicious and moist looking. I wonder if I would like them?

    Reply

  38. #
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    Emily @ Hungry Delights — January 27, 2013 @ 5:16 am

    These look sooo naughty but sooo good! I also eat a ridiculous amount of peanut butter! No doubt why.. it’s the best food in the world!
    xo Emily

    Reply

  39. #
    89
    Ariel — January 27, 2013 @ 8:32 am

    these muffins in the oven right now and smell wonderful =)

    Everyone always says “do not overmix!” on muffin recipes, but what actually happens if you DO overmix? (i’m pretty sure i’ve never made a batch of muffins without overmixing)

    Reply

  40. #
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    Ross @ TheFaceBaby — January 27, 2013 @ 4:55 pm

    One of my college roommates tried to convert me from peanut-butter-fah-reak-dom to Nutella-lover. He was convinced that once I tried it, I would have a flavor epiphany and never go back. I’m not exactly hating on Nutella, but on a scale of 1 to peanut butter, it doesn’t even make a blurb on my obsession chart. That dude was not my roommate the following year. PB for life, yo.

    Reply

    • Sarah — January 28th, 2013 @ 3:44 pm

      Completely agree!!

      Reply

  41. #
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    Stephanie — January 27, 2013 @ 6:30 pm

    My grandmother – who raised my dad on peanut butter butter sandwiches – mistakenly used mayonnaise instead of butter (bless her old-aged self) on sandwiches during a childhood picnic. Talk about leaving a scar!

    Reply

  42. #
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    The Kook @ The Kitchen Kook — January 27, 2013 @ 11:32 pm

    I really want to try baking with whole wheat flour, but I’m scared that the texture may be off. But this seems like a good way to start experimenting!

    Reply

  43. #
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    Steph VW — January 28, 2013 @ 10:11 am

    I made these yesterday and they were a hit – THANK YOU!

    Reply

  44. #
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    Katie @ Oh Shine On — January 28, 2013 @ 4:19 pm

    Not sure about the whole peanut butter-butter thing, but I know for sure that the peanut butter-fluff duo tangos pretty nicely.

    Reply

  45. #
    95
    Misty — January 28, 2013 @ 7:27 pm

    These look AMAZING!! I just recently discovered that my 3 girls have dairy allergies so I’m wondering if you think there is a good substitution for the greek yogurt? I’m sure it makes for a fantastic texture, but do you think a non-dairy milk would work?

    Reply

  46. #
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    Sarah — January 31, 2013 @ 11:02 am

    Just finished off two of these for breakfast. I used 1/2 all purpose flour, 1/2 whole wheat (regular, not pastry). I love whole wheat but am glad I did half & half. They’re good but not quite what I hoped…….but to be fair, I’ve never made a p.b. muffin before………..
    Thanks Jessica. I love trying your recipes!

    Reply

  47. #
    97
    Cindy — January 31, 2013 @ 7:57 pm

    I was totally agreeing with you when you said peanut butter and butter was disgusting together. Then I melted the peanut butter together with the butter for this recipe and thought I had died and gone to heaven! That smell! Anyway, I digressed before I even said what I wanted, which is that these muffins turned out amazing and everyone in my family ate And enjoyed them. And my kid eat, like nothing that is remotely healthy. I’m thinking of trying them with banana next time. Like the Elvis cupcakes from Dozen. Thanks for the great recipes and fun links.

    Reply

  48. #
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    Caroline @ chocolate & carrots — February 4, 2013 @ 3:13 pm

    I’m with you there. I’m embarrassed to say that my husband and I can conquer an entire jar in two weeks, just by incorporating it into our smoothies! I really need to start making my own to save money and make more baked goods like these muffins. Yum!

    Reply

  49. #
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    Anxhela — February 5, 2013 @ 12:46 pm

    These cupcakes look yummy.

    Reply

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    Samantha — February 6, 2013 @ 6:18 pm

    Need more sugar. But good texture and everything else. Just more sugar needed.

    Reply

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