Breakfast

Peanut Butter Chocolate Chip Muffins

These Peanut Butter Chocolate Chip Muffins are naturally high in protein from the peanut butter and cottage cheese, and make a great grab and go breakfast or snack. They are moist, full of peanut butter flavor, and loaded with mini chocolate chips.

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peanut butter chocolate chip muffins in a muffin tin

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.

all the ingredients you need to make these muffins

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.

a peanut butter muffin on a plate that is drizzled with more peanut butter

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.

a muffin cut in half to show the moist texture

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

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 InstagramTiktok or Pinterest!

Peanut Butter Chocolate Chip Muffins

These Peanut Butter Chocolate Chip Muffins are naturally high in protein from the peanut butter and cottage cheese, and make a great grab and go breakfast or snack. They are moist, full of peanut butter flavor, and loaded with mini chocolate chips.
3 based on 2 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
23 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 1/2 cup coconut oil, melted. may sub any other oil or butter
  • 1/2 cup coconut sugar, may sub cane sugar or monk fruit sweetener
  • 1/2 cup runny natural peanut butter
  • 1 tsp vanilla extract
  • 1 cup plain low fat cottage cheese, I used Good Culture
  • 1/4 cup milk, may sub Greek yogurt, sour cream, or any nut or seed milk
  • 2 eggs
  • 1.5 cups all purpose flour, may sub a 1:1 gluten free flour blend
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 cup mini chocolate chips

SCALE:

1X

YIELDS:

8 jumbo muffins

Directions

  1. Preheat oven to 375F and line a muffin tin with muffin liners.
  2. In a bowl, combine melted coconut oil, coconut sugar, peanut butter, vanilla extract, and eggs. Whisk until well combined.
  3. Then, whisk in cottage cheese and milk.
  4. In a small bowl, combine flour, baking powder and salt. Then mix in the mini chocolate chips into the flour.
  5. Add dry ingredients to wet and mix with a spatula until just combined. Don't over-mix batter.
  6. Use a double cookie scoop and add two scoops to muffin liners. Top with more chocolate chips if desired and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for 5 minutes, remove from muffin tin and enjoy warm.

Notes

  • 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.

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3 based on 2 reviews

Leave A Comment And Rate This Recipe!

Rating:

Wondering if you can submit the all purpose flour for almond flour?

Thanks

HI Ana, unfortunately almond flour is not a 1:1 substitute for all purpose so i cannot tell you how they will turn out without properly testing the recipe first.

Wondering what the macros are? This recipe looks amazing!

HI Emma! I do not provide macros on my recipes because my page is about experiencing food without the stress of counting. However, there are tons of free macro calculators on google and it takes just a few minutes to plug everything in! hope that helps! xx