Whole Wheat Peanut Butter Muffins. (…with chocolate chips! of course.)
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.
Whole Wheat Peanut Butter Chocolate Chip Muffins
- 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
- 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!
Did you make this recipe?
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I appreciate you so much!
Or you can cover them in more peanut butter…
143 Comments on “Whole Wheat Peanut Butter Muffins. (…with chocolate chips! of course.)”
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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!
These cupcakes look yummy.
Need more sugar. But good texture and everything else. Just more sugar needed.
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i need peanut butter rehab. also, confession: i have enjoyed a peanut butter & butter sandwich or two in my day … i think when i was first allowed to make my own lunches. somehow i learned how to feed myself properly (albeit barely).
Ommmmmg just made these and promptly ate 3. So delicious! I think they are the best muffins I’ve ever made. Thanks for the recipe!
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hello, do you know the nutrition facts for these? thank you!
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What a wonderful recipe — thanks so much! Just made these and they are PERFECT. The tops make them look like giant chocolate chip cookies; the texture is moist and tender on the inside with some nice texture on the outside; and the taste is delicious. Best of all, they were gobbled up by my three-year-old, a VERY picky eater. Nutrition-wise, this is everything I look for when making a treat for my son. So many muffins are too sweet for me to feel good about giving them to my son, especially for breakfast. These are just perfect. We love them, and they may be a new staple for us. Again, thank you!
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Muffins made from cornmeal are popular in the United States. Though corn muffins can simply be muffin shaped cornbread, corn muffins tend to be sweeter. Similar to the pan variety, corn muffins can be eaten with butter or as a side dish with stews or chili.^:^:
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I know this recipe is old, but i just made them and they are probably the best muffins i ever made! really fluffy on the inside and slightly crunchy on top. i used apple sauce instead of the yoghurt (just because i didn’t have any) and used whole grain spelt flour, but that usually doesn’t make a difference in how they bake…. so yeah, awesome recipe! thanks a lot!
I made these and the only thing I did different was use vanilla Greek yogurt for plain as it’s all I had on hand, but my batter tuned out like cookie dough and the muffins didn’t rise like muffins, they looked more like little blobs… Where did I go wrong?
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So…whatever you do, DO NOT use regular whole wheat flour! Unless you like a mouthful of dry, bitter, floury muffin guts, stick to the pastry flour.
Seriously, i wasted an entire batch of these trying to make the regular flour work. Blargh. They came out dry, grainy, and lumpy.
Am I missing something else here? Is 2 cups flour too much, or is pastry flour that much different?
Sigh. And I was so excited about these… :/
whole wheat pastry flour is much different. you definitely never want to sub regular whole wheat – that’s why the recipe calls for the pastry! regular whole wheat is super dense and gritty. if anything, sub in all-purpose flour!
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Jessica, these are amazing! I make them all the time! Last time I made a few changes and they still turned out moist (ughh, but true) and delicious. Instead of whole wheat pastry flour, I used 1/2 cup spelt flour, 1/2 almond meal, and 1/4 coconut flour (so 3/4 cup less flour than with the whole wheat). I also swapped out the butter for coconut oil and the brown sugar for coconut sugar. Such a great recipe. One of your best!
Thank you for the recipe! It turned our excellent! :) I will definitely make again. It was a hit with everyone that tired them.
I’m going to look at your other muffin recipes….
Yes. Yes. Yes. Please share more similar stuff