Peanut Butter Coconut Chocolate Chip Muffins – A tasty peanut butter and chocolate breakfast treat with a touch of coconut for a taste of the tropics.
Is it possible that January is already more than half over? Amazing! While I try to make the most of every day (let’s face it – time is a nonrenewable resource!), I also don’t mind when the coldest days of the year seem to fly by. During one particularly blah January day, I found myself daydreaming about the Oahu trip my husband and I took in October, and I was inspired to brighten my day by making these Peanut Butter Coconut Chocolate Chip Muffins!
If you read my three posts about the Oahu trip (and if you haven’t, you should – they’re a good read if I do say so myself), then you may remember my quest to buy several different types of Hawaiian peanut butter. One of those was a chocolate coconut peanut butter that turned out to be simply a-mah-zing! (Can’t imagine it being anything but!)
So, that smooth and rich peanut butter was my inspiration for these Peanut Butter Coconut Chocolate Chip Muffins. The muffins kill two birds with one stone by serving as a cold weather comfort food but also offering a taste of the tropics. Sounds good to me!
I turned to a basic tried-and-true muffin recipe from King Arthur Flour as the basis for these muffins and added the peanut butter, coconut, and chocolate chips to suit my tastes. It’s a versatile base muffin recipe that allows for so many variations. Just remember to keep your mix-ins on more-or-less a 1-1 ratio with the flour, or the muffins will run the risk of falling apart!
In the end, the muffins had just the taste I was going for! The peanut butter flavor was rich without being overpowering, and the chocolate chips and coconut added both texture and a decadent flavor combination. Me thinks maybe Hershey’s may want to consider a special edition peanut butter Mounds bar! 😉
These Peanut Butter Coconut Chocolate Chip Muffins came out firm on the outside and tender on the inside. Perfect if you want to do something crazy like dunk your muffins in milk or coffee! Crazier things have happened. I know – I dip my French fries in my Frosty at Wendy’s. So, dunking a muffin doesn’t seem that far-fetched!
In the end, these Peanut Butter Coconut Chocolate Chip Muffins cured my winter blues. If I can’t be in Hawaii, these muffins at least are the next best thing!
- 3 ½ cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups creamy peanut butter softened
- 1 cup sour cream
- 1 ½ cups chocolate chips
- 1 ½ cups shredded sweetened coconut
Preheat oven to 400 degrees F. Lightly grease or place paper liners in 24 muffin cups.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, fluffy, and almost white in color.
Scrape down the bowl, then add the eggs, one at a time, beating well after each addition.
Add the vanilla, sour cream, and peanut butter and mix until incorporated. Add the dry ingredients and mix on low speed just until incorporated. Do not overmix.
Add the chocolate chips and coconut and mix by hand until incorporated.
Fill the muffin cups ¾ full (I used a #16 scoop). Bake for 18 to 24 minutes, until a cake tester or toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 3 minutes, then remove from the pan to a wire cooling rack.