Vegan Peanut Butter Muffins

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Vegan peanut butter muffins - these giant, bakery style vegan muffins are light, fluffy and moist with tall muffin tops, an addictive peanut butter flavour and plenty of chocolate chips.

They are easy to make and perfect for freezing and snacking!

Vegan peanut butter muffins on a wire cooling rack.

These vegan choc chip peanut butter muffins are a great breakfast or mid morning or afternoon snack. They also happen to be very easy to make in just one bowl and are perfect for baking in advance and freezing!

They have a delicious brown sugar peanut butter flavour and are loaded with chocolate chips and salted peanuts. The texture is so light, moist and fluffy, they are addictively good!

A labelled photo of the ingredients needed to make vegan peanut butter muffins.

Ingredient Details:

Peanut butter: You want to use a smooth, creamy peanut butter, NOT natural or crunchy.

Yogurt: The yogurt helps to keep the muffins nice and moist, with a light, fluffy texture. A thick, Greek style yogurt is best as the thicker the batter, the higher the muffin tops, but any kind will work.

Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.

Sugar: I prefer to use light brown soft sugar, but dark brown, caster or granulated would all be fine. Do not swap the sugar for sweeteners or liquid sugars.

Oil: Any neutral flavoured oil will work, I use olive or sunflower.

Plain flour: Plain (all-purpose) flour is best. I haven't tested these gluten-free.

Baking powder and soda: Using both baking powder and bicarbonate of soda (baking soda) will give you the best rise and texture. Don't swap one for the other, you will not get the same result.

Vinegar: This reacts with the bicarbonate of soda (baking soda) to help the muffins rise and give them a fluffy texture.

Vanilla: Extract is better than essence and you can also use vanilla bean paste.

Chocolate chips + salted peanuts: These can be omitted if you want plain peanut butter muffins.

A stack of vegan peanut butter muffins on a wire cooling rack.

How To Make Vegan Peanut Butter Muffins:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Whisk together the peanut butter, oil and sugar until smooth.

Step 1, the combined peanut butter, oil and sugar in a bowl.

Step 2: Whisk in the milk, yogurt, vinegar and vanilla extract.

Step 2, the combined wet ingredients in a bowl.

Step 3: Whisk in the baking powder and soda and salt, followed by the flour. Fold in the chocolate chips and peanuts. Let the batter rest for 15 minutes while you preheat the oven.

Step 4: Divide the batter between 12 muffin cases, ideally spread out across two muffin pans with an empty cavity between each one. Fill the cases almost all the way to the top.

Step 5: Bake for 7 minutes at a high oven temperature, then turn the oven down and bake for a further 15-18 minutes.

Vegan peanut butter muffins on a wire cooling rack with bowls of peanut butter and chocolate chips.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Tablespoon and teaspoon measurements are for standard measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml.

Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.

Resting the batter for 15 minutes before portioning it out allows it to thicken up and the flour to hydrate, which helps to create nice, tall muffins.

For tall, bakery-style domed muffins, fill the muffin cases all the way to the top, they should almost be overflowing.

I like to space the cases out across two muffin tins as this can help to create tall muffin tops. If you only have the one tin then you can either bake them all in one tin or in two batches.

To make sure that the cases don't stick, use good quality ones and allow the muffins to cool completely before eating them, they are more likely to stick when they are warm. You can also spray the muffin cases with baking spray or oil, or bake the muffins straight in a well greased non-stick muffin pan.

Lightly grease the top of the muffin pan to help stop the muffin tops from sticking to it.

FAQ's:

How do I get tall, bakery style muffins?

There are a few steps that help to ensure nice, tall muffins:
1: Rest the batter at room temperature for 15 minutes before scooping it into the muffin cases.
2: Fill the muffin cases right to the top.
3: Space the cases out across two muffin pans, try and leave an empty cavity between each one.
4: Bake the muffins at a high temperature for 7 minutes to give the muffins an initial boost, then turn the oven down and bake for a further 15 minutes.

How should I store them?

The muffins will keep in an airtight container at room temperature for up to 4 days though the fresher they are eaten the better.

Can I freeze them?

Yes these vegan peanut butter muffins freeze well. Freeze them on the day they are baked to preserve freshness but make sure that they have cooled completely first. Place in a ziplock bag and freeze for up to 3 months. Allow to sit at room temperature for a couple of hours to defrost.

More Vegan Muffin Recipes:

Close up of a vegan peanut butter muffin sliced in half.

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5 from 1 vote