Go Back
+ servings
5 from 3 votes
Leave a Review »
Yield: 12 to 15 muffins
Whole Wheat Peanut Butter Chocolate Chip Muffins
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
  • 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
  1. 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.
  2. 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!
  3. [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?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!