Peanut Butter Chocolate Muffins
A perfectly moist peanut butter muffin with a healthy sprinkle of chocolate chips throughout, this vegan recipe is so easy to make and even easier to enjoy!
Honestly, I can't think of a more deliciously sweet pairing than peanut butter and chocolate. The two just go so perfectly hand in hand! Of course we still all love the classic PB&J combo; you can clearly see that Tay and I do since we recently released a muffin twist on this classic duo! Check out our PB&J Muffin recipe here!
However, there is something about peanut butter and chocolate that go so well together in pretty much any baked good! I think Tay and I need to create a full peanut butter and chocolate themed line of recipes! Everyone get ready with your peanut butter jar and bag of chocolate chips, because I am feeling inspired!!!
I think muffins will forever be one of my favorite snacks to have. It is absolute pure comfort food to me. Our mom made a lot of muffins while we were growing up, so no matter how old I get, muffins will always take me back to a time where me and my sisters would take a break from playing with our dolls to have a couple freshly baked muffins from the oven.
If you're looking for other delicious muffin recipes, check these ones out!
Easy Vegan Banana Bread (we've included directions for yummy muffin versions)
~ Tessa
Peanut Butter Chocolate Muffins
Vegan
Yield: 12 muffins
Prep time: 10 minutes
Bake time: approximately 20 minutes
Author: Kitchen Potatoes
Ingredients
Dry Ingredients
· 1 ½ cups all-purpose flour
· 1 tbsp baking powder
· a pinch of salt
Wet Ingredients
· ¾ cup vegan milk (I use unsweetened soy milk)
· ¾ cup granulated sugar
· 1 tsp vanilla
· ½ cup smooth natural peanut butter
· ¼ cup vegetable oil (or any other neutral tasting oil)
· 1 cup vegan chocolate chips (I use mini chocolate chips)
· ½ tbsp all-purpose flour
Method
Preheat oven to 350°F. Spray muffin tin with cooking spray.
Combine all dry ingredients in a medium bowl.
Combine all wet ingredients in a large bowl.
Add dry ingredients to wet ingredients and whisk until combined, batter will be lumpy.
In a small bowl, toss chocolate chips in ½ tbsp of all-purpose flour to prevent the chocolate chips from sinking to the bottom of your muffins. Fold flour-coated chocolate chips into your muffin batter.
Pour batter into prepared muffin tin and bake for approximately 20 minutes. Remove muffins from oven once a tester toothpick comes out of the center clean. Immediately after removing from the oven, place the muffins, while still in their muffin tin, on a cooling rack.
Once muffins have cooled (approximately 10 minutes), remove muffins from muffin tin and place muffins on cooling rack to cool completely. Eat and enjoy!
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