If you’ve been following along I’ve been deep in a muffin obsession for weekend concepts. While many opt for pancakes, because well, who doesn’t love pancakes, I love a good muffin! I can control the sugar content better versus pancakes with syrup. I can also eat half of one and get my fill on something sweet versus pancakes where you feel like you just have to finish them lol.
Needless to say, after I found the perf muffin batter and have been on the hunt to create the best combos and these Peanut Butter Chocolate Muffins seemed fitting!
Believe tor not, I don’t do a ton of peanut butter concepts and I’m not sure why lol. For whatever reason the flavor just always escapes me when I’m doing recipe development so I’m trying to keep it in the forefront of my mind and am even rolling out a peanut butter category on EDS! lol (more recipes to come!)
What’s fab about this recipe, is everything! It’s my staple muffin recipe, features minimal ingredients, is affordable quick, easy, packs rich peanut butter, chunks of chocolate, buttery soft, cooks all the way thru, perf for any season, and a peanut butter lovers dream!
If you love a good muffin or all things peanut butter you’re going to love these vegan Peanut Butter & Chocolate Muffins
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the chocolate chips saving a few to throw on top, and fill into the muffin cups. Garnish the tops with peanuts.
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake.