Made with rich dark chocolate and creamy homemade peanut butter, these vegan chocolate peanut butter muffins are flavor packed and so tender, they almost melt in your mouth. They are also effortless to make, only requiring 10 minutes of prep time and 30 minutes of baking time!
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Peanut butter adds a delicious nutty flavor and wonderful texture to baked goods. Try some of our other peanut butter recipes, such as our banana peanut butter oatmeal cookies, vegan banana pancakes, or vegan banana waffles!
What to expect?
These peanut butter chocolate muffins are moist, fluffy, and 100% vegan-friendly. This easy-to-make recipe combines Dutch-processed cocoa powder, flour, salt, baking powder, flax seed vegan egg substitute combined with olive oil, and vegan buttermilk made with dairy-free milk and apple cider vinegar. Delicious creamy homemade peanut butter is then swirled in to create an eye-catching marble effect that will look great on your breakfast, snack, or dessert table!
These muffins are a tad smaller than the bakery-style muffins with a tall, mushroom top shape. However, they make up for height with their rich, chocolate peanut butter flavor and tender, mouthwatering texture!
Here is why you will love this vegan chocolate peanut butter muffin recipe:
- It is easy to make – This recipe is easy to follow and requires no special ingredients or equipment.
- It is very versatile – You can make these vegan chocolate peanut butter muffins in various ways: With alternative flavors, additional fillings, and sweet toppings. Check the variations section for more delicious ideas.
- It has the best results – By following the instructions and measurements precisely as written, you will end up with moist, fluffy, and flavorful muffins.
- It is the most delicious – Unlike similar recipes, this one uses 100% natural homemade peanut butter without added oils or preservatives.
- Dairy-free butter – The butter must be soft and at room temperature before use.
- Cane sugar – You can also use other dry sugars like coconut, brown, or white sugar.
- Flax egg – The combination of finely milled ground flax seeds and water is a vegan egg substitute to help bind the ingredients. Do not use ground flax flakes.
- Olive oil – You can also use other neutral oils such as sunflower oil, canola oil, or vegetable oil.
- Vanilla extract – For the best flavor, use pure vanilla extract.
- All-purpose flour – You can also use whole wheat flour. For gluten-free muffins, you can use any gluten-free flour blend.
- Dutch cocoa powder – Dutch-processed cocoa powder gives the muffins a deep, dark color and chocolate flavor. I like to use high-fat (20-22%) cocoa in my recipes.
- Baking powder
- Peanut butter – I like using my homemade peanut butter to control the texture and ingredients completely.
- Apple cider vinegar – Combining the apple cider vinegar and the baking powder creates a foam that leavens the batter.
- Dairy-free milk – I use oat milk for this recipe, but any non-dairy milk, such as cashew milk, rice milk, soy milk, or almond milk, will do! Like the butter, the milk needs to be at room temperature.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Making vegan chocolate peanut butter muffins
- Preheat the oven to 350 °F/180 °C and position an oven rack in the center. In the meantime, line a 12-cup muffin pan with paper liners. Spray the muffin pan and liners, if desired.
- Mix the dry ingredients (cocoa powder, flour, salt, and baking powder) in a small bowl.
- Add the apple cider vinegar and instant coffee to lukewarm milk.
- Then, add the soft, room-temperature vegan butter and cane sugar to the bowl.
- Use an electric mixer to whisk the mixture for only two minutes. The sugar will not melt.
- Add the ground flax egg (do not use flakes), olive oil, and vanilla extract. Mix them well.
- Add half of the dry ingredient mixture and half of the coffee milk mix using a spatula or spoon and mix well.
- Stir in the second half of the dry and wet ingredients and mix well. Stop mixing when the batter reaches a soft, fluffy, and pillowy texture. Do not overmix.
- Use an ice cream scoop or two spoons to distribute the batter across the muffin tin cavities until half full. Add ¼ teaspoon of peanut butter and use a toothpick or knife tip to create a marble pattern. Add more batter to the muffin tin cavities and top it again with ¼ teaspoon of peanut butter. Swirl the batter to decorate the top.
- Place the muffin pan in the oven and bake for approximately 30 minutes.
- Let the muffins remain in the pan and cool for 5-10 minutes. They will be very soft and moist, especially while hot.
- Once cooled, lightly run a knife around the muffin (if necessary) before removing them.
- Use a scale to measure the ingredients accurately for consistently moist, cake-like brownies.
- If you do not have access to finely milled ground flax seeds, you can take whole flax seeds and grind them in a coffee grinder. The finer the seeds, the easier they are to absorb and bind.
- You can mix the flour and milk with the batter using either an electric mixer or a spatula, but mix quickly to avoid overmixing.
- Do not bake longer than 30 minutes, as it will dry out the muffins. In an oven similar to mine, 35 minutes is too long.
These vegan chocolate peanut butter muffins have a delicious chocolate base that is easy to modify and customize. Try one of these many variations to enhance the flavor of your muffins:
- With chocolate chips – Fold in some vegan chocolate chips as I do in my vegan chocolate chip muffins recipe. You can also fold in peanut butter chips for double peanut butter muffins!
- With nuts – Fold in crushed walnuts or pecans for extra nutty flavor with protein.
- With fruit – Try them with dried cherries, raspberries, strawberries, or blueberries, as I do in my vegan blueberry muffins. Or mix in mashed ripe bananas for chocolate peanut butter banana muffins.
- With different flavors– For a different flavor profile, swap out the vanilla extract for almond extract or banana extract.
- With different nut butter – Swap out the peanut butter for almond butter, pistachio butter, or cashew butter.
- With spices – Warm up the flavor with a dash of cinnamon, nutmeg, apple pie spice, or pumpkin spice.
- With toppings – Give them a delicious finishing touch with decorating sugar, melted peanut butter, or crushed nuts sprinkled on top.
- Without peanut butter – Omit the peanut butter to create delicious vegan chocolate muffins.
- Scale – A scale is critical for accurately measuring the ingredients and creating the best results.
- Electric hand mixer – An electric mixer is handy when creaming the butter.
- Rubber spatula – A rubber spatula is helpful for gently mixing or folding ingredients. It will also ensure you scrape all the batter from the bowl without leaving a drop behind!
- Muffin tray – I recommend using a muffin pan with 12 cavities of 3-in dia. x 1 in. (7.6 cm dia x 2.5 cm)
- Paper muffin liners – I use paper liners in all my recipes; however, using them is optional.
- Ice cream scooper – You can also use two spoons if you do not have an ice cream scoop.
These vegan chocolate peanut butter muffins are best when eaten the same day. However, if you have leftovers or want to do some batch baking, here is the best way to store them:
Room temperature – Store the muffins in an airtight container at room temperature for up to two days.
In the refrigerator – Once cooled, store the muffins in an airtight container in the fridge for up to four days.
In the freezer – Once cooled, place the muffins in zippered plastic bags or an airtight container and store them in the freezer for up to three months.
Defrosting and reheating – To defrost, thaw at room temperature before eating. To serve warm, wrap in foil and place in the oven at 350°F for 10-15 minutes. Or, place the muffin on a microwave-safe paper towel or plate and microwave on high for approximately 30 seconds.
If you use store-bought peanut butter, choose smooth, creamy, natural peanut butter for best results and texture. I highly recommend using homemade peanut butter to eliminate the extra oil.
I have not tested this recipe using only cooking spray versus paper muffin liners. However, if the muffins sticking to the paper is a concern, you can use cooking spray to spray the pan and the liners.
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Vegan Chocolate Peanut Butter Muffins
- ½ cup Dairy-free butter
- 1 cup Cane sugar
- 2 Flax egg (1 Tbsp ground flax – 3 Tbsp water)
- 4 Tbsp Olive oil
- 2 tsp Vanilla extract
- 1+½ cups All-purpose flour
- ½ cup Dutch cocoa powder I use a high-fat (20-22%) one
- 1 tsp Instant coffee
- ½ tsp Salt
- 2 tsp Baking powder
- ¼ cup Peanut butter I used homemade
- 2 tsp Apple cider vinegar
- ½ cup Dairy-free milk I used oat milk
- If you want this to come out just like in the photos with the moist and soft cake-like texture, use a scale to measure all ingredients.
- Preheat the oven to 350 °F (ca. 180 °C) and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. I don’t mind if the muffins stick to the papers, but if you do, spray the pan and the liners with non-stick cooking spray.
- Mix dry ingredients (cocoa powder, flour, salt, and baking powder) in a small bowl.
- Add apple cider vinegar and instant coffee to lukewarm milk.
- Use an electric mixer to beat the soft room-temperature butter with cane sugar. The sugar will not melt in the butter. 2 minutes are enough.
- Add flax egg (from ground flax, not flakes), olive oil, and vanilla extract. Mix them well.
- Add half the dry ingredients and half the “buttermilk” to the batter. Use a spatula or spoon to mix it well. Then add the second half and mix again. Don’t need to over-mix it. You’ll get a soft, fluffy, pillowy batter.
- Use two spoons or an ice cream scooper to arrange the muffin batter evenly. First, fill it in half. Add a ¼ teaspoon of peanut butter and marble it with a toothpick or tip of a knife. Add more batter and again top it with ¼ teaspoon of peanut butter. Make swirls to decorate the top.
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the muffin tin for about 5-10 minutes. They are very soft and moist, especially while hot. Run a knife around the edge of each muffin if necessary before taking them out.
- If you can’t buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. They absorb and bind so much better in a fine powder form.
- Using an electric mixer or a spatula to mix the flour and milk with the batter have the same result. As long as you do it quickly, you will not over-mix it.
- While these muffins don’t have a huge mushroom top, they are by far the most soft and moisture muffins I have ever eaten. Every time I adjusted the ingredients, I lost that texture.
- Don’t over-bake it, as they will turn dry. 30 minutes should be enough. 35 minutes is too long in my oven.
- I always use paper liners, so I never tested this recipe using only cooking spray.