Peanut Butter Chocolate Chip Muffins {dairy-free}

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An easy recipe for moist, peanut butter-loaded muffins studded with chocolate chips in every bite.

  • Yield: 12 muffins 1x


  • 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
  • 4 1/4 ounces (1 cup, spoon and level) whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 5/8 ounces (2/3 cup) granulated sugar
  • 2 ounces (1/4 cup) coconut oil, melted
  • 1 egg
  • 8 1/2 ounces (1 cup) almond milk
  • 6 3/4 ounces (3/4 cup) creamy peanut butter
  • 2 teaspoons vanilla extract
  • 8 ounces (1 1/3 cups) chocolate chips, plus extra for muffin tops
  • sparkling sugar, for sprinkling


  1. Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray or line with muffin liners.
  2. In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
  3. In a separate bowl, whisk together the sugar and oil until smooth. Beat in the egg. Add almond milk, peanut butter, and vanilla and whisk until smooth.
  4. Add the dry ingredients to the wet and fold in just until evenly combined. Gently fold in chocolate chips just enough to disperse.
  5. Divide batter evenly between the prepared muffin cups. Top each with a few extra chocolate chips and sprinkle generously with sparkling sugar. Bake in preheated oven for about 25 minutes, just until a toothpick inserted into the center of one comes out clean. Cool briefly in pan, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.