Healthy Peanut Butter Chocolate Muffin with Freshly Milled Flour

A peanut butter chocolate muffin can make anyone’s day. Especially when that muffin is packed with incredible flavor and made with fresh milled flour goodness. More, please!

Today’s recipe is for the peanut butter lovers out there. It’s also for the chocolate lovers, muffin lovers, fresh milled flour lovers and anyone else who loves a yummy, yummy treat. (I think that covers most of us! 😉 )

Let me show you how to make my bakery-style chocolate peanut butter muffin recipe. We’ll start with our secret weapon – fresh milled whole wheat flour.

Next, we’ll add in the perfect amount of creamy peanut butter flavor and swirl it with rich, indulgent chocolate muffin batter.

Then, we’ll bake it all up, and enjoy a bakery-quality muffin that this is 10/10 on the taste scale.

In other words, the perfect muffin for a snack or dessert!

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Special Announcement: My 100% Whole Wheat Yeast Breads with Freshly Milled Flour cookbook is now available! It contains my best-of-the-best yeast bread recipes and lots of great information about milling flour and baking with whole grains. Get your copy today or check out all of my Keeper of the Home cookbooks.

Fresh Milled Flour Makes the Best Muffins

I love freshly milled flours. I mill all of my flour from wheat berries. It’s a quick and easy process that you can read about in how to mill your own flour and the health benefits.

Fresh milled flour is the best kept secret in baking. In a nutshell, you get the best flavor and the most nutrients from your flours within the first hours and days after they are milled. Quality declines significantly after that.

You have no way of knowing how long a bag of flour has been sitting on your grocery store shelf. That’s why I use fresh milled flour for muffins and everything else. It’s top quality every time!

For tips on how to get perfect muffins every time, checkout my muffin making tips, the best grains for fresh milled flour muffins and muffin testing results.

Healthy Peanut Butter Chocolate Muffin Ingredients

Wet Ingredients

• 1 cup plain yogurt
• ¼ cup milk
• 2 large eggs
• ½ cup honey + 2 tablespoons of pure maple syrup
• ½ cup olive oil or avocado oil (If you want to swap oils, opt for one that is liquid at room temperature. Oils that are solid at room temperature, like coconut oil, tend to dry this recipe out more quickly.)
• 1 teaspoon pure vanilla extract
• ½ cup creamy peanut butter

Dry Ingredients

• 1 ½  cups (200 grams) freshly milled flour 
• ⅓ cup (30 grams) cocoa powder
• 1 ½  teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Mix-Ins and Toppings

• ¾ cup chocolate chips
• Optional dollops of peanut butter to swirl on top of batter
• Melted chocolate for a finishing drizzle

How to Make this Peanut Butter Chocolate Muffin Recipe

Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.

In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.

Add the freshly milled flour, cocoa powder, and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set this mixture aside to let the flour absorb the liquid for 10 minutes.

After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix. Fold in the chocolate chips.

Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.

Optional: For a pretty (and delicious) peanut butter swirl top, spoon a small dollop of creamy peanut butter onto the top of the muffins.  Using a knife or toothpick, swirl the peanut butter into the chocolate batter.  Additionally, press a few chocolate chips to the top of each muffin.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10-12 minutes, or until the centers feel firm and the muffins are baked through.  Be careful not to overbake muffins with cocoa powder, as they dry up very quickly.

Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.

Printable Peanut Butter Chocolate Muffin Recipe Card

Healthy Peanut Butter Muffin Recipe

Created by the Keeper of the Home

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Indulgent chocolate, creamy peanut butter and the wonderful taste of fresh milled flour, all in one incredible muffin. YUM!

Ingredients

Wet Ingredients

• 1 cup plain yogurt
• ¼ cup milk
• 2 eggs
• ½ cup honey + 2 tablespoons of pure maple syrup
• ½ cup olive oil or avocado oil
• 1 teaspoon pure vanilla extract
• ½ cup creamy peanut butter

Dry Ingredients

• 1 ½ cups 200 grams freshly milled flour
• ⅓ cup 30 grams cocoa powder
• 1 ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Mix-Ins and Toppings

• ¾ cup chocolate chips
• Optional dollops of peanut butter to swirl on top of batter
• Melted chocolate for a finishing drizzle

Instructions

• Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
• In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.
• Add the freshly milled flour, cocoa powder, and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
• After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix. Fold in the chocolate chips.
• Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.
• Optional: For a pretty (and delicious) peanut butter swirl top, spoon a small dollop of creamy peanut butter on top of each muffin. Using a knife or toothpick, swirl the peanut butter into the chocolate batter. Additionally, press a few chocolate chips to the top of each muffin.
• Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10-12 minutes, or until the centers feel firm and the muffins are baked through. Be careful not to overbake muffins with cocoa powder, as they dry up very quickly.
• Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.
• Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.

Notes

If you want to swap oils, opt for one that is liquid at room temperature. Oils that are solid at room temperature, like coconut oil, tend to dry this recipe out more quickly.

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Where to Find Baking Supplies

If you need baking supplies, checkout the Break Making Supplies page. It’s where I share information and links to all my baking favorites. Only the best products make it onto this page!

More Favorite Muffin Recipes

Homemade chocolate peanut butter muffins couldn’t be simpler or more delicious. They make the perfect snack, breakfast or dessert. Be sure to print and save the recipe. It’s a keeper!

If you love delicious homemade muffins, then you won’t want to miss my other fabulous and healthy recipes!

• Simple Basic Muffin Recipe with Fresh Milled Flour
• Fresh Milled Flour Recipe Blueberry Lemon Muffins
• Cinnamon Apple Muffins Recipe with Fresh Milled Flour
• Healthy Whole Wheat Zucchini Muffin Recipe
• Savory Herb and Cheese Muffin with Fresh Milled Flour
• Chocolate Chip Banana Muffin Recipe with Fresh Milled Flour
• Fresh Milled Flour Chocolate Muffin Healthy Recipe
• Pumpkin Chocolate Chip Muffin Made with Freshly Milled Flour