Recipe quick take: King Arthur Flour’s Whole-Wheat Peanut-Butter Chocolate-Chip Muffins

That’s a really long title for a short post. Fortunately, the actual title of the recipe is simply “Peanut Butter Muffins” — it appears on page 38 of Whole Grain Baking (Countryman Press, 2006) — and the chocolate chips are entirely optional. There’s also an optional “glaze” (which I would call a frosting, since it contains fat in addition to the sugar). I made this recipe last weekend, and it went pretty well.

Mise en place
As always, we start with the mise en place. In addition to the actual muffin ingredients — starting with whole-wheat pastry flour and peanut butter — you also see here the confectioner’s sugar that goes into the frosting. Sweetening the muffins themselves is just half a cup (3¾ oz) of brown sugar. The batter is actually not made by the “muffin method”: it’s more like a butter cake, starting by creaming butter and sugar, then adding the peanut butter, vanilla, and eggs, and finally alternating dry ingredients (flour, salt, and leavening) with liquid (buttermilk). For the optional chocolate chips, I used Guittard semisweet baking chips (it takes only half a bag, so I’ll have to find something else to do with the rest).

Muffin batter ready to portion
The batter comes together quite nicely and was easy to portion, using a #16 (2-ounce) disher to scoop into the wells of a prepared 12-muffin tin. I had about half a muffin’s worth of batter left over, which I just ate out of the bowl (urp).

Finished muffins
The cooled muffins were frosted with a combination of more peanut butter, confectioner’s sugar, and sweet cream. I had one muffin for dessert that night (see the next post!) and brought the rest in to share at work, where they were snarfed up pretty quickly. (Unlike most of my office baking give-aways, I didn’t witness anyone cutting a muffin in half!) Pretty much everyone liked them; I personally thought they were OK but probably not worth making again.


Even with the optional frosting and chocolate chips, these muffins still come in at a reasonable 350 kcal each. Without the frosting, the cookbook claims they’re 249 kcal, but I haven’t verified this (and I don’t know whether it includes chocolate chips or not).

Nutrition Facts
Serving size: 1 frosted muffin
Servings per recipe: 12
Amount per serving
Calories 350 Calories from fat 189
% Daily Value
Total Fat 21g 33%
 Saturated Fat 7g 36%
 Monounsaturated Fat 6g
 Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 348mg 14%
Potassium 42mg 1%
Total Carbohydrate 37g 12%
 Dietary fiber 5g 19%
 Sugars 19g
Proteins 10g 19%
Vitamin A 8%
Vitamin C 0%
Calcium 7%
Iron 14%
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