I consume an embarrassing amount of peanut butter.
There are peanut butter lovers and then there are peanut butter freaks. I fall into the latter category more often than I’d like to admit. I don’t crave peanut butter in quite the same way I crave avocado, bacon, or pizza, though. I blame my mom — she used to butter the bread before spreading peanut butter on sandwiches, and the memory of that pairing has put me off the combo forever. I like butter and I like peanut butter, but not together on un-toasted bread. That habit lives on in my family, apparently; she still butters peanut butter sandwiches to this day.
That said, I eat peanut butter in nearly every form except straight on untoasted bread. Can’t do it.
But these muffins? I crazystupidloved them. Honestly, I tend to prefer peanut butter–flavored things over spoonfuls of the real deal. Weird, I know.
I’m declaring “crazystupidlove” a verb now — it perfectly captures how I feel about certain foods (and shoes). If you’ve seen the movie enough times, you’ll get it: some things just earn that dramatic adjective. Peanut butter plus chocolate chips definitely qualifies.
My stance on muffins: they’re basically cupcakes without hats. So when you have whole wheat peanut butter muffins studded with chocolate, they’re basically tiny celebratory cakes. You need these in your life.
It’s Friday, these are made with whole wheat pastry flour, and you absolutely deserve to bake a batch and slather them in butter. You’ll feel good about it — or at least justified.
Whole Wheat Peanut Butter Chocolate Chip Muffins
12 to 15 muffins
Pin Recipe
Ingredients
- 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
Instructions
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Preheat oven to 350°F. Line a muffin tin with liners and set aside. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a large bowl, whisk the egg, yogurt, and brown sugar until smooth. Add the melted, cooled butter and the melted, cooled peanut butter slowly, whisking until creamy. Stir in the milk. Add the dry ingredients and chocolate chunks and mix with a large spoon just until combined—do not overmix.
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Using an ice cream scoop, 1/4-cup measure, or large spoon, fill each liner about three-quarters full. Bake 15–18 minutes, until the tops are set and slightly golden. Remove from oven and cool before serving.
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Note: Muffins made with peanut butter can become a bit dense after a day or two. Reheating briefly in the microwave restores a softer texture.
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Or you can cover them in more peanut butter…