The classic combination of peanut butter and decadent chocolate infuses into this peanut butter chocolate chip muffins recipe. Creamy peanut butter becomes a part of the batter while studs of chocolate chips bake to gooey perfection. These peanut butter muffins are equally wonderful for a quick breakfast or a tasty snack or dessert later in the day.
About Peanut Butter Chocolate Chip Muffins
These peanut butter muffins are incredibly easy to make while being gluten-free and dairy-free. Instead of wheat flour, these peanut butter muffins include coconut flour and tapioca starch. These are both readily available at most grocery stores these days and are great additions to your pantry if you are looking to bake more gluten-free desserts.
Coconut flour doesn’t have any gluten, so baking with it will result in a different texture to your baked goods. However, it has a taste that is ideal for desserts as it is basically dried coconut that has been ground into a fine flour.
Meanwhile, tapioca flour comes from the cassava root, a food used widely across South America, Asia, the West Indies, and Africa. The appeal of it in baking is its versatility and slightly sweet taste. You can even use it as a replacement for cornstarch or flour for thickening up fruit in your pies.
Many muffin recipes will include butter, milk, sour cream, or yogurt, but this one has neither. Instead, natural peanut butter and a little coconut oil replaces the butter while coconut milk or almond milk replaces another liquid dairy you might typically use.
These peanut butter muffins include dark chocolate chips. Dark chocolate contains more antioxidants than other types of chocolate. It is also quite high in fiber, iron, and other minerals. Of course, if you have other chocolate chips on hand instead of dark chocolate, this would be a good place to use them up. Peanut butter and chocolate is the ultimate combination.
How to Make Peanut Butter Chocolate Chip Muffins
As with all of my muffin recipes, the batter is quick and easy to mix, so you should start by preheating your oven and lining your muffin pan. You can line a 12-cup muffin tin with either parchment baking cups or silicone liners. Both of these work best for easy release of the muffins.
Next, in a bowl, you should whisk the coconut flour with the tapioca starch, baking powder and soda, and salt. This process ensures they are evenly mixed before you add the wet ingredients. Next, you mix the eggs with a 1/2 cup of peanut butter, coconut milk, maple syrup, and melted coconut oil in another bowl. You can use a hand mixer for this to ensure that the peanut butter blends well with the other ingredients.
Afterward, you simply stir the dry ingredients into the wet ingredients until the batter is nicely combined. The chocolate chips go into the batter next, while reserving a few to garnish the muffins before baking. Chocolate chips tend to sink into the muffins so it is a great idea to keep a few aside to ensure an attractive look.
The total bake time for the peanut butter muffins should only be 18 to 22 minutes or until an inserted skewer comes out clean. You can also tell they are done by whether they are opaque on top and spring back when pressed with a finger.
How to Store Coconut Flour Muffins
If you think you and your family will eat these peanut butter chocolate chip muffins quickly, you can keep them in an airtight container at room temperature for 2 to 3 days. Otherwise, they keep very well in the fridge or freezer for longer storage. They will stay fresh in the fridge for up to one week or in the freezer for several months. However, try to eat the freezer muffins within at least six months as they will have a better texture and flavour than if you were to leave them longer.
If you are wanting to get creative with this chocolate peanut butter muffin recipe, you should be able to swap out a few of the ingredients with success. However, keep in mind that baking is a science and different ingredients may vary the taste and texture of the finished product.
If you would like to substitute the peanut butter with another nut butter, you should be able to. This is especially ideal if you love the peanut butter and chocolate combo, but someone you are serving them to can’t have peanuts. I recommend either almond butter or cashew butter as a substitute in this case.
Additionally, if you don’t have maple syrup, liquid honey could work well as a sweetener for these muffins. Finally, as mentioned above, if you don’t have dark chocolate, not to worry. You can always include milk chocolate or semi-sweet chocolate in your muffins instead.
Other Peanut Butter and Chocolate Desserts You’ll Love:
Peanut Butter Chocolate Chip Muffins
The classic combination of salty peanut butter and decadent chocolate infuses into this peanut butter chocolate chip muffins recipe. Creamy peanut butter becomes a part of the batter while studs of chocolate chips bake to gooey perfection. These muffins are equally wonderful for a quick breakfast or a tasty snack or dessert later in the day.
- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup natural peanut butter
- 1/2 cup coconut milk or almond milk
- 6 tablespoons maple syrup
- 1/4 cup coconut oil melted
- 1/2 cup dark chocolate chips
Preheat your oven to 375° F. Line a muffin pan with parchment or silicone liners.
- In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
- In another bowl mix together eggs, peanut butter, coconut milk, maple syrup, and melted coconut oil.
Add the dry ingredients to the wet mix and stir to combine. Fold in chocolate chips, leaving a few aside for topping. Fill batter into the prepared pan and top each muffins with a few reserved chocolate chips.
Bake the muffins for 18-22 minutes at 375° F until a toothpick inserted in the center comes out clean.
Store in an airtight container at room temperature for 2-3 days, a week in the fridge, or freeze for several months.