Whole Wheat Peanut Butter Muffins

Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.  

When I boldly declared Whole Wheat  Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least.  Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins.  I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

I decided to swap canola oil for butter and add chopped peanuts on top.  I also used mini chocolate chips.  I like that with small chips, it seems as though you get more chocolate per bite.  As with most quick breads made with whole wheat flour, these muffins are dense and hearty.  I find they are best enjoyed with a big glass of milk.

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins
Yields: 12 muffins
  • 2¼ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • ¼ cup canola oil
  • ½ cup brown sugar
  • ¾ cup peanut butter
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 cup semi-sweet mini chocolate chips (optional)
  • ⅓ cup chopped peanuts, for topping (optional)
  1. Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
  2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
  3. Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
  4. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
  5. Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden


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  1. I LOVE peanut butter muffins and I love that these are made with whole wheat! So glad you rediscovered the recipe. Buzzed!

  2. I am so happy that you were able to find the recipe again! I love it when stuff like that happens. I can see why you wanted to find this again too. Those muffins are fantastic.

  3. This is a great flavor to bring out in muffin form. I have never seen,much less eaten one. No doubt these are simply delicious. thanks for posting.

  4. Holy Cow With Peanut Butter Stuck to the Roof of it’s MOUTH! Those look SO amazing! Like you – I adore peanut butter and buttermilk is perfect in baked goods! I’m headed to Foodbuzz to buzz this one!

  5. Yeah! So glad you found the recipe! They sounds amazing, I can tell why they would be a favorite!

  6. OH these are fantastic! Love the PB/Chocolate flavor combo… yummy!

  7. Thanks for posting the recipe. I must give this a try. I love peanut butter. Glad you found your long lost recipe. I’m still trying to find one that I’ve lost.

  8. So happy you found the recipe 🙂 I love your swap out of the butter instead of oil. And of the nuts sprinkled on top. I will definitely try that on my next batch.

    Happy baking!

  9. Loved baking these. Mine came out a bit dry. Any suggestions?

  10. Hi Nicole – I’m glad you enjoyed making these! I think a little dryness tends to come with the territory when using all whole wheat flour in a quick bread – I like whole wheat anything, so it’s not something I mind. You could try swapping some all-purpose flour for some whole wheat pastry flour (1:1 ratio) to see if that alters the consistency to your liking.

  11. Peanut butter & chocolate? Heck yeah! These muffins look amazing… can’t wait to make ’em =).

  12. Hi, Brand new to this site. I can’t wait to try these muffins. But could you please fix it so I can add the recipe to my recipe box? I sure don’t want to lose it too. Thanks for your site ots got great recipes that I will be trying very soon the first will be the black bean brownies.

    • Alida Fischbach says:

      Hi Mitzi, and welcome! You should be able to add the recipe to your recipe box now. Thank you so much for letting me know. Enjoy the brownies and the muffins, if you make them 🙂