Chocolate Chip Peanut Butter Muffins not only taste great on their own they also have a blackberry syrup and chopped peanuts topping. Whoa!
Chocolate Chip Peanut Butter Muffins are the brainchild of a sweets and peanut butter lovin' aficionado - Me!
The flavors go on and on because after the muffin ingredients are combined and baked there is a delectable topping.
Blackberry jelly is melted to make a syrup and after it is brushed on the baked muffins they are sprinkled with finely chopped peanuts. Really good!
🥘 Ingredients
- Whole wheat pastry flour adds fiber and nutrients to the main base of these muffins.
- Oil or muffin cups to keep the muffins from sticking to the pan.
- Dairy-Free butter adds needed liquid and a buttery taste.
- Creamy peanut butter adds moisture to the mix and a wonderful nut butter flavor.
- Coconut sugar adds a different type of sweet flavor in a very understated way.
- Dairy-free milk adds flavor and necessary liquid.
- Baking powder s a leavening agent.
- Egg replacer is the substitute for eggs that also adds liquid and rising power.
- Semi-sweet chocolate chips add a mild crunch and a sweetened chocolate flavor.
- For the topping:
- Blackberry jelly is a wonderfully sweet berry that acts as a topping and it holds on the chopped nuts.
- Peanuts are for flavor, looks, and texture.
🔪 Instructions
- Lightly oil a tin for 12 muffins or use paper muffin cups.
- Prepare the egg replacer and set aside.
- Stir together the flour, sugar and baking powder.
- Cut the peanut butter and softened butter in with the flour mixture to make small little crumbles.
- Add the vanilla almond milk and prepared egg replacer mixture. Stir just until incorporated.
- Fold in the chocolate chips.
- Fill the tins about ½"-¾" full.
- Bake at 400° for 23 minutes.
- Take out of the oven and let cool 10 minutes.
- Remove the muffins from the muffin tin and set aside to put on the topping.
For the Topping
- Melt ¼ cup blackberry jelly to make a syrup.
- Brush the top of each muffin with the syrup.
- When all are complete sprinkle the chopped nuts over the top.
- Lightly press with your hand to help adhere the syrup to the peanuts.
- Cool.
📖 Snack muffins
- Are Apricots one of your favorites. Well, dried apricots are wonderful in these Vegan Apricot Muffins.
- Healthy Morning Muffins really are over-the-top healthy and still taste great!
- Black Forest Cherry Muffins are as good as they sound!
- I’d better do a ‘Best Muffins You’ve Ever Had’ Roundup because I just counted sixteen recipes on the blog. Ha! And they’re all very different. Here’s one more for you – Cinnamon Apple Crisp Muffins 🙂
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Peanut Butter Chocolate Chip Muffins
Ingredients
- 2 tablespoons ground chia seed or flax seed meal - mixed with 6 tablespoons water
- 2 ⅛ cup whole wheat pastry flour
- dairy free butter - for greasing the tins or use muffin paper cups
- ½ cup dairy-free butter - softened
- ½ cup creamy peanut butter
- ½ cup coconut sugar
- 1 cup dairy-free milk
- 2-½ teaspoons baking powder
- ½ cup semi-sweet chocolate chips
For the topping
- ¼ cup blackberry jelly
- ¼ cup peanuts - finely chopped
Instructions
- Mix the egg replacer together and set aside to gel.
- Lightly grease tin for 12 muffins.
- Stir together the flour, sugar and baking powder.
- Cut the peanut butter and softened butter in with the flour mixture to make small little crumbles.
- Add the dairy-free milk and egg replacer mixture. Stir just until incorporated.
- Fold in the chocolate chips.
- Fill the tins about ½"-¾" full.
- Bake at 400° for 23 minutes.
- Take out of oven and let cool 10 minutes.
- Remove the muffins from the muffin tin and set aside to put on the topping.
For the topping
- Melt ¼ cup blackberry jelly to make a syrup.
- Brush the top of each muffin with the syrup.
- When all are complete sprinkle the chopped nuts over the top.
- Lightly press with your hand to help adhere to the syrup to the peanuts. Let cool.
Runnergirl
Oops - coconut OIL!
Ginny McMeans
That is great. Thanks!
Ginny McMeans
Anytime Hannah and thanks!
Vicki
What a simple and brilliant idea. The muffins turned out so delicious and they didn't last long!