Peanut Butter Chocolate Chip Muffins {dairy-free}
An easy recipe for moist, peanut butter-loaded muffins studded with chocolate chips in every bite.
- Yield: 12 muffins 1x
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray or line with muffin liners.
- In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
- 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.
- Add the dry ingredients to the wet and fold in just until evenly combined. Gently fold in chocolate chips just enough to disperse.
- 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.