This Chocolate Chip Peanut Butter Muffins recipe makes a wonderful breakfast treat that is also perfect for a snack. They taste great on their own but the blackberry syrup and chopped peanut topping make them special.
PB&J is one of the best flavor combinations and it works perfectly in these peanut butter and jelly muffins. They are perfect for a quick and healthy breakfast or snack.
And the topping is so easy to make. All you do is melt the blackberry jelly to make a syrup, brush it on the baked peanut butter muffins. Then sprinkle with finely chopped peanuts.
Check out the cute little video here on the page too. Now lets jump right into the ingredients.
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Ingredients
- Whole Wheat Pastry Flour adds fiber and nutrients to the main base of these muffins.
- Ground Chia or Flax Seed Meal is mixed with water to create a vegan egg replacer. This adds liquid to the batter and helps the peanut butter muffins rise.
- Dairy-Free Butter has that buttery taste. Have it softened to room temperature for mixing.
- Creamy Peanut Butter gives moisture to the batter and gives a great nut butter flavor. You can substitute other kinds of nut butter as well!
- Coconut Sugar has a slight sweetness without being overly sweet.
- Dairy-Free Milk adds needed liquid and go ahead and use your favorite such as soy, almond, or oat.
- Baking Powder is a leavening agent to help the muffins rise
- Semi-Sweet Chocolate Chips pairs so perfectly with peanut butter! Choose a dairy free brand.
- Use Blackberry jelly and chopped peanuts for the topping! The blackberry jelly adds sweetness and helps the peanuts stick to the muffin tops.
Instructions
Make Muffin Batter. Start by making the egg replacer by mixing the chia or flax with water and setting aside to thicken. Combine the dry ingredients and cut in the peanut butter and softened dairy-free butter until small crumbles form.
Stir in the dairy-free milk and egg replacer (chia or flax egg) before finally folding in the semi-sweet chocolate chips.
Bake the Peanut Butter Muffins. Add the muffin batter to a prepared muffin tin (greased or lined with muffin cups) and bake for about 23 minutes.
You can also smooth the top of the muffin batter or leave the tops a little bumpy. Both ways work.
Check doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it is done.
Make Blackberry Syrup. Melt the jelly to make a thin syrup - you can melt in the microwave or on the stove. It doesn’t take long for the jelly to warm and thin out.
Brush the muffin tops with the blackberry syrup and sprinkle with the chopped nuts. You can gently press the peanuts to the syrup to make sure they stick to the muffin tops.
Health benefits of chia seeds and flax
Chia Seeds - There are lots of health benefits to chia seeds! They have fiber, omega-3 fatty acids, high-quality protein, and some essential antioxidants.
The fiber and protein help keep you full. Research suggests that they may improve digestive health, and reduce risk factors for heart disease and diabetes.
Use chia seed in vegan baking and get a bonus by using chia seeds for chia pudding.
Both chia seeds and flaxseed meal are perfect for these Peanut Butter Muffins recipe.
Flax - Flax also has fiber (both soluble and insoluble), omega-3 essential fatty acids (also known as “good” fats that have heart-healthy benefits), and lignans which also have antioxidant qualities.
What can you substitute for eggs in vegan baking
A common question is what do you use in vegan baking instead of eggs? The most widely used are chia eggs or flax eggs.
They are same for preparation. Mix ground chia or flax seed meal with water. Let sit for a few minutes to thicken and they will become thick and gel-like.
They work very well in quick breads, muffins, and more.
You can use applesauce or bananas as egg substitutes too. You will find Ener-G and many other similar products in grocery stores.
FAQ's
Yes! You can use almond butter or cashew butter. If you have a peanut allergy, you can also use different nuts for the muffin topping.
Any of your favorite jelly can be used. If you'd like it on your peanut butter sandwich then it u be good on these peanut butter muffins.
Leftover peanut butter and jelly muffins can be stored in an airtight container at room temperature for up to 5 days. They can be eaten at room temperature or you can warm them in the microwave for a few seconds.
Can peanut butter muffins be frozen
Yes! Completely cool the muffins, tightly wrap them in plastic wrap to prevent freezer burn, and freeze for up to 3 months.
You can let them sit out to thaw or even just pop them in the microwave for 20 seconds. I have more freezer tips in this post.
Great vegan muffin recipes
- Vegan Apricot Muffins - Dried apricots are the best addition in this recipe.
- Healthy Morning Muffins - loaded with multiple grains, nuts, and fruit. Perfect for a breakfast on the go!
- Black Forest Cherry Muffins - Packed full of cherries and chocolate and a delicious snack.
- Cinnamon Apple Crisp Muffins have a crunchy cinnamon topping that will remind you of your favorite streusel.
📋 Recipe
Chocolate Chip Peanut Butter 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.
Video
Nutrition
The original photos from 2012. My biggest objection was the yellow and purple colors together. I was thinking of pansies but the colors aren't so good with food.
Runnergirl
Oops - coconut OIL!
Vicki
What a simple and brilliant idea. The muffins turned out so delicious and they didn't last long!