Chocolate Chip Peanut Butter Muffins

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 1/2"-3/4" 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 1/4 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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If you take a photo of your perfect and crunchy peanut butter muffins I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

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Peanut Butter Chocolate Chip Muffins

Ginny McMeans

Peanut Butter Chocolate Chip Muffins not only taste great on their own they also have a blackberry syrup and chopped peanuts topping.

5 from 1 vote

Print Recipe

Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Breakfast

Cuisine Muffins

Servings 12 muffins

Calories 226 kcal

Ingredients

  

1x2x3x

• 2-1/8 cup whole wheat pastry flour
• Oil - for greasing the tins or use muffin paper cups
• 1/2 cup dairy-free butter - softened
• 1/2 cup creamy peanut butter
• 1/2 cup coconut sugar
• 1 cup dairy-free milk
• 2-1/2 teaspoons baking powder
• 2 egg substitutes - use the egg replacer of your choice
• 1/2 cup semi-sweet chocolate chips

For the topping

• 1/4 cup blackberry jelly
• 1/4 cup peanuts - finely chopped

Instructions

 

• Lightly oil tin for 12 muffins.
• Prepare the two egg replacers 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 dairy-free milk and egg replacer mixture. Stir just until incorporated.
• Fold in the chocolate chips.
• Fill the tins about 1/2"-3/4" 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 1/4 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.

Notes

After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

Nutrition

Serving: 1MuffinCalories: 226kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 4gSodium: 127mgPotassium: 181mgFiber: 1gSugar: 10gVitamin A: 360IUVitamin C: 0.4mgCalcium: 50mgIron: 0.9mg

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