Vegan chocolate peanut butter muffins that are soft, fluffy and taste like they're from a cafe. These muffins come together in just 1 bowl, can be made refined sugar-free and gluten-free.
Why you'll LOVE these muffins:
TASTE & TEXTURE: These muffins taste like a snickers bar in cake form! They are incredibly fluffy cakey muffins rather than dense bread-like muffins. And there's lots of gooey peanut butter inside and on top of the muffins! If you're not a fan of peanut butter, check out my vegan chocolate muffins.
DIFFICULTY: These vegan peanut butter muffins come together in ONE BOWL. That means less washing up and more time to eat and spend time with loved ones!
APPEARANCE: I've included a tip to make sure your muffins have high tops, just like the ones from your local cafe. The peanut butter swirl and chocolate chips are a simple way to transform these muffins!
If you're a peanut butter lover, you may like also like my 3 ingredient peanut butter cookies.
Simple ingredients you'll need
Notes about the ingredients
Brown sugar gives these vegan peanut butter muffins depth of flavor. Alternatively, you may use regular granulated sugar or, for refined sugar free muffins, use coconut sugar.
Peanut butter that is runny, smooth and natural. I haven't tested this recipe with peanut butter with added oils, but I think it would work!
Even though these are eggless peanut butter muffins, you don't need any special egg replacers!
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
How to make vegan peanut butter muffins
First, add all your ingredients to a large mixing bowl and whisk until combined. If your cocoa powder is lumpy, sift it first.
Make a 'well' in the middle of your dry mixture. Then pour all your wet ingredients in the middle!
Use a spatula or whisk to mix the wet ingredients in the middle. We're doing this to help break up the peanut butter. Then stir or fold the entire batter!
The final batter should be thick like pancake batter but not like typical scoopable muffin batter. Sometimes overly thick muffin batter leads to dense muffins but I wanted to make these cakey muffins!
Next, divide the muffin batter in your muffin pan. I recommend using an ice cream scoop as it helps make sure your muffins are all around the same size. And it's simply easier!
Dollop 1-2 teaspoons of peanut butter on each muffin. Then use a skewer, toothpick or knife swirl it into the batter. The peanut butter gives these muffins a delicious crunchy top which will make it hard to stop at one!
If you'd like, sprinkle some chocolate chips or crumbled vegan peanut butter cookies on top!
Customizing these muffins
Yes, check out the notes section of the recipe card below. I'd recommend using a blend of almond flour and a gluten-free flour blend. Almond flour makes these muffins moist whereas gluten-free all-purpose flour provides structure to the muffins
If you can't have almond flour, fine white rice flour will also work but your muffins will be slightly drier.
If you use 240g of coconut sugar, these muffins are moderately sweet.
You can reduce the sugar to taste, though it'll make the muffins drier and denser.
You can replace all of the oil with peanut butter. Your muffins will be drier so I'd recommend baking them for a few minutes less.
TOP tips for making fluffy muffins
Don't overmix the muffin batter! Over-mixing the batter strengthens the gluten which causes denser muffins, which is reinforced by The Cupcake Project.
For those glorious high-top muffins reminiscent of cafes, I'd recommend initially preheating your oven to 200°C (390°F) and baking the muffins at that temperature for 5 minutes.
Keep the muffins in the oven but reduce the heat to 180°C (350°F). Bake the muffins at that temperature for the remainder. A higher temperature encourages the muffins to bake quicker, therefore, making them a little taller.
More easy vegan muffins
Chocolate peanut butter muffins (vegan)
- ⅓ cup (85g) smooth peanut butter, (note 2)
- ¼ cup (45g) roughly chopped vegan chocolate or chocolate chips, optional
- Preheat your oven to 180°C (350°F). Line a standard muffin pan with 12 liners (note 4).
To make the vegan peanut butter muffins:
- Add all the dry ingredients to a large mixing bowl. If your ingredients have any lumps, make sure you sift them first! Mix the dry ingredients until combined. Make a well in the middle of the dry mixture.
- Add the wet ingredients to the middle of the bowl. Use a spatula or whisk to roughly mix the wet ingredients. Then mix all the ingredients together.
- Scoop and distribute the muffin batter into your muffin pan.
To decorate and bake the muffins:
- Dollop 1 teaspoon of the remaining peanut butter on each muffin. Use a knife or skewer to swirl the peanut butter into each muffin.
- If desired, scatter the majority of the chocolate chips on the muffins.
- Bake muffins in the oven for 25-28 minutes or until you can insert a toothpick in one muffin and it comes out mostly clean (a few crumbs are fine, just make sure there's no wet batter on the toothpick). If desired, while the muffins are still hot, scatter the remaining chocolate chips on top
- Allow the muffins to rest in the muffin pan for 10 minutes then place them on a wire rack. Enjoy the muffins warm or at room temperature!
- The muffins can be stored in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Alternatively, they can be frozen for up to 1 month.
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements. For gluten-free peanut butter muffins, substitute the all-purpose flour with 1 ⅓ cups (135g) almond flour and 1 cup (160g) gluten-free all-purpose flour.
- I used natural peanut butter for this recipe. I haven't tested them with peanut butter with added oils, but I imagine it would work!
- Tip: For higher-top muffins, I'd recommend preheating your oven to 220°C (390°F), baking the muffins at that temperature for 5 minutes then reducing the heat to 180°C (350°F). A higher temperature encourages the muffins to bake quicker therefore making them a little taller. Overall, your muffins will need a few less minutes in the oven.
This post and recipe was originally published in 2018 and updated in 2022 with more detailed pictures and information.
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