Vegan Peanut Butter Muffins
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.
Servings 12 muffins
Ingredients
- 200 g (7 oz) smooth, creamy peanut butter
- 225 g (1 ¼ cups) light brown soft sugar
- 92 g (100 ml/7 Tablespoons) neutral oil (I use olive)
- 225 g (¾ cup + 3 Tablespoons) unsweetened non-dairy milk (I use soy)
- 150 g (½ cup + 2 Tablespoons) Greek style soya yogurt
- 1 ½ teaspoons vinegar
- 1 Tablespoon vanilla extract
- 2 ½ teaspoons baking powder
- ¾ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 340 g (2 + ¾ cups) plain (all-purpose) flour
- 150 g (1 cup) vegan chocolate chips
- 100 g (⅔ cup) salted peanuts roughly chopped
Instructions
- Whisk together the peanut butter, oil and sugar in a large bowl until smooth.200 g (7 oz) smooth, creamy peanut butter, 225 g (1 ¼ cups) light brown soft sugar, 92 g (100 ml/7 Tablespoons) neutral oil (I use olive)
- Whisk in the milk, yogurt, vinegar and vanilla extract until fully combined.225 g (¾ cup + 3 Tablespoons) unsweetened non-dairy milk (I use soy), 150 g (½ cup + 2 Tablespoons) Greek style soya yogurt, 1 ½ teaspoons vinegar, 1 Tablespoon vanilla extract
- Whisk in the baking powder, bicarbonate of soda and salt, followed by the flour. Be careful not to over-beat the batter, just mix it until no streaks of flour remain.2 ½ teaspoons baking powder, ¾ teaspoon bicarbonate of soda (baking soda), ½ teaspoon salt, 340 g (2 + ¾ cups) plain (all-purpose) flour
- Gently fold in the chocolate chips and peanuts.150 g (1 cup) vegan chocolate chips, 100 g (⅔ cup) salted peanuts
- Cover the bowl with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line two 12 hole mufin tins with 12 cases, spreading them out across the tins so that there is a gap in between each one.
- Divide the batter between the muffin cases, filling them almost all the way to the top. An ice cream scoop is handy for this.
- Bake for seven minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 15-18 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- 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!