**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Why You’ll Love This Recipe
- Peanut Butter Chocolate Chip Muffins come together in under 30 minutes.
- These muffins are loaded with protein from the drippy peanut butter and cottage cheese.
- Cottage cheese makes these muffins moist and have the best texture.
- The tops of these muffins have a slight crisp, while the center is soft, chewy and moist.
- A delicious treat that is healthy enough for breakfast.
- If you loved this one, be sure to check out my Cottage Cheese Blueberry Muffins for another high protein treat!
Ingredients And Substitutions
These are the main ingredients and substitutions for Peanut Butter Chocolate Chip Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.
Coconut oil is necessary to create a moist muffin. You can however use olive oil, if you don’t mind the taste, ghee, butter or vegetable oil.
I prefer to use coconut sugar in my recipes since it’s a more natural sugar. However, cane sugar will work just fine. You can also substitute for monk fruit sweetener.
I use an all natural peanut butter from Trader Joe’s. The only ingredients are peanuts and salt. You can however use any type of peanut butter, but if your batter is too dry you might need to add a touch more oil in to soften it up.
Vanilla extract is necessary for any baked good.
Cottage cheese not only adds a ton of protein to this recipe but also creates a really soft and moist muffin.
A touch of milk also softens up the batter, you can use regular milk or a dairy free milk if desired.
Eggs help bind all the ingredients together while providing a fluffy texture.
This recipe uses all purpose flour, but you can easily swap for a gluten free flour blend like Bob’s Red Mill or King Arthur’s.
Baking soda will help these muffins rise during baking time, and salt helps to balance out all the flavors.
I like to use mini chocolate chips so that way you have chocolate in each bite, but you can use standard sized chocolate chips or chocolate chunks if desired.
How To Make
ONE: In a bowl, combine melted coconut oil, coconut sugar, peanut butter, vanilla extract, and eggs. Whisk until well combined.
TWO: Then, whisk in cottage cheese and milk.
THREE: In a small bowl, combine flour, baking powder and salt. Then mix in mini chocolate chips into the flour. Add dry ingredients to wet and mix with a spatula until just combined.
FOUR: Use a double cookie scoop and add two scoops to muffin liners. Top with chocolate chips and bake.
Tips And Tricks
I used an all natural peanut butter for this recipe which is runny and drippy. If you are using one that is thick and contains palm oil, you may need to add more oil to create the same consistency batter.
Peanut butter tends to absorb liquid which is why oil in this recipe is extremely important.
Cottage cheese is best used whole in this recipe and not blended. The curdles melt during baking which helps provide a moist muffin.
Mix the chocolate chips in the flour before adding into the wet ingredients. This allows for less mix time which will insure not create a dense muffin if your batter is over-mixed.
Use a double cookie scoop to create large muffins, or a single cookie scoop to create standard size. Reduce the time by 1-2 minutes if creates standard sized muffins.
How To Serve And Store
These Peanut Butter Chocolate Chip Muffins are best served warm with a drizzle of more peanut butter.
Store at room temperature for 1-2 days, and then refrigerate for another 2 days. Muffins can also be frozen, remove from the freezer and allow to defrost at room temperature or in the refrigerator overnight.
Taste And Texture
These Peanut Butter Chocolate Chip Muffins are indulgent and loaded with peanut butter and chocolate flavor.
The texture of these muffins is incredible. The tops have a slight crunch, while the center is moist, soft and chewy.
Frequently Asked Questions
Do I have to use cottage cheese in this recipe?
It really helps create a moist texture, but you can replace it with greek yogurt if desired.
Can I use something else instead of chocolate chips?
Yes, white chocolate chips would be great! Otherwise fruit like blueberries would taste awesome too.
Would blended cottage cheese work?
I wouldn’t recommend it. I tried it and it creates a really thick batter and dry muffin.
Why did my muffin turn out dry?
Try reducing the bake time by 1-2 minutes.
Is the batter supposed to be thick?
Yes, it’s on the thicker side.
Other Recipes You May Like
- Sourdough Discard Banana Muffins
- Blueberry Cottage Cheese Muffins
- Vegan Banana Nut Muffins
- Greek Yogurt Chocolate Chip Muffins
- Chocolate Chip Espresso Muffins
If you make these Peanut Butter Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
The post Peanut Butter Chocolate Chip Muffins appeared first on Lovely Delites.
Discussion about this post