Peanut Butter Chocolate Chip Muffins with Fresh Milled Flour
Sourdough Version available below
These peanut butter chocolate chip muffins with fresh milled flour are extremely moist and delicious. They have just the right satisfying balance of peanut butter and chocolate. I started making these for my son that wanted something homemade in the morning. I’d much rather give him a homemade muffin with fresh milled flour than a lot of other things (I’m talking about you store-bought donuts). We’re going to pretend like there isn’t candy in these muffins.
Make Ahead
These peanut butter chocolate chip muffins with fresh milled flour freeze perfectly! Bake and cool completely before transferring to the freezer. Reheat from frozen individually, on a plate, for 30-40 seconds in the microwave. They’ll taste like they’re fresh out of the oven. These muffins are an easy self-serve solution when everyone doesn’t get out of bed at the same time.
Sourdough Discard Version – my favorite way to make these
These muffins are wonderful with sourdough discard. To make the sourdough discard version just reduce the fresh milled flour and milk by 40 grams each, use 260 grams of soft white wheat and 260 grams of milk. Add 80 grams of sourdough discard.
Big Muffins
If you divide the batter into 12 muffins, I want to warn you, these are BIG muffins. If you want more normal sized muffins, fill the muffin cups 3/4 of the way full, make 16-18 muffins or make a pan of mini muffins.
Peanut Butter Chocolate Chip Muffins with Fresh Milled Flour
Ingredients
- 300 grams fresh milled soft white wheat I like to mix soft white and einkorn
- 3/4 cup granulated sugar 150 grams
- 2/3 cup creamy peanut butter
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 1/4 cups milk 300 grams
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup mini choc chips regular chocolate chips, mini pb m&m’s or a mixture (I prefer half mini chocolate chips, half mini pb m&m’s)
Instructions
- Preheat the oven to 375 degrees. Using two muffing pans, line 16-18 muffin cups with liners, set aside. (Or you can make one regular muffin pan and a mini muffin pan).
- In a medium bowl, mill your wheat berries. Add baking powder, baking soda, and salt to the fresh milled flour and whisk to combine, set aside.
- In a large mixing bowl, whisk together the oil, peanut butter, sugar, sour cream and eggs until smooth. Next, whisk in the milk and vanilla extract until well combined.
- Add the flour mixture to the wet ingredients and fold with a spatula until almost no dry flour remains. Carefully stir in the chocolate chips (or chips/m&m’s of your choice).
- Divide the batter among the cupcake liners, fill each cup 3/4 of the way full. Bake for 19-23 minutes, until toothpick inserted in the center comes out clean. Let cool in muffin pan for 5-10 minutes before transferring the muffins to a cooling rack to finish cooling or serve warm. Enjoy!