Irresistible Chocolate Peanut Butter Muffins: Your New Favorite Recipe
Are you ready for a taste sensation that marries two of the world’s most beloved flavors? Dive into the decadent world of our Chocolate Peanut Butter Muffins! These aren’t just any muffins; they’re a symphony of rich, moist chocolate cake generously studded with gooey chocolate chips, perfectly complemented by luscious swirls of creamy peanut butter. Each bite delivers that iconic chocolate peanut butter cup experience, making them an instant classic for any occasion.
Top Reader Review
“I LOVED these muffins! Mine aren’t quite as gorgeous as yours but the taste cannot possibly be better! ☺️ I also loved the ingredient portions at each step….SO helpful!! Thank you for sharing!!” -Paula C.
Why These Peanut Butter Chocolate Muffins Are a Must-Bake
For years, I believed nothing could surpass a classic chocolate muffin for breakfast. That was until I discovered the sheer joy of adding peanut butter to the mix. These aren’t just muffins; they’re a delightful homage to the beloved Reese’s peanut butter cup, transformed into a portable, satisfying treat. Imagine a tender, cakey muffin with a deep chocolate flavor, elevated by a luxurious swirl of creamy peanut butter and pockets of melted chocolate chips. It’s pure bliss!
What makes these muffins truly stand out is a special ingredient: plain yogurt. This addition isn’t just for moisture; it also contributes to a wonderfully tender crumb and a subtle boost of protein. The result? A perfectly balanced muffin that feels indulgent enough for dessert but is wholesome enough to kickstart your busy mornings. They’re a protein-packed snack that truly tastes like a dream.
The Secret to Rich Chocolate: Choosing the Right Cocoa Powder
Achieving that deep, intense chocolate flavor in your muffins starts with selecting the right cocoa powder. For this recipe, I highly recommend using **natural unsweetened cocoa powder** rather than Dutch-processed cocoa. Why does this matter? Natural cocoa powder is acidic, and it reacts beautifully with baking soda, which is also present in this recipe. This chemical reaction is crucial for helping your muffins rise properly, resulting in a light, airy texture and a truly rich, complex chocolate taste. Dutch-processed cocoa, on the other hand, has had its acidity neutralized, meaning it won’t react as effectively with baking soda. It’s a small detail, but it makes a significant difference in the final flavor and texture of your chocolate peanut butter muffins.
Chocolate Peanut Butter Muffins Recipe
These decadent swirled chocolate peanut butter muffins are like a Reese’s peanut butter cup in muffin form!
10 minutes
20 minutes
30 minutes
12 muffins
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder *
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup plain yogurt **
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ⅓ cup milk
- 2 large eggs
- ¾ cup semisweet chocolate chips
- ½ cup peanut butter ***
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda together.1¼ cups all-purpose flour,
¾ cup unsweetened cocoa powder,
1½ teaspoons baking powder,
1 teaspoon kosher salt,
½ teaspoon baking soda - In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together until smooth.1 cup plain yogurt,
¾ cup granulated sugar,
½ cup vegetable oil,
⅓ cup milk,
2 large eggs - Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.¾ cup semisweet chocolate chips
- Fill the muffin liners no more than ⅔ full with chocolate batter.
- Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well. Use a toothpick to swirl the peanut butter and chocolate batter together.½ cup peanut butter
- Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the muffins cool for 10 minutes in the tin, then transfer muffins to a cooling rack to cool completely. Serve and enjoy.
Notes
*While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
**Plain yogurt is my secret ingredient to super moist and tender muffins. You can use Greek yogurt or sour cream as well.
***Use your favorite kind of creamy or crunchy peanut butter. If using all-natural peanut butter, be sure to stir it well before swirling to avoid any overly oily or dry spots in your muffins!
Tips:
- Fill each muffin well a little over halfway with chocolate muffin batter. This leaves room for the swirled peanut butter on top without the muffins overflowing as they bake.
- It can be tough to tell when chocolate muffins are baked because you can’t really tell if they’re browning or not. These muffins take about 20-22 minutes to bake. They’re done when the tops spring back or a toothpick inserted into the center comes out clean or with moist crumbs. Be sure to insert the toothpick in a spot without wet peanut butter on top!
- Let the muffins cool in the tin for about 10 minutes before serving. This will keep the muffins intact and prevent them from falling apart.
Storage: Store chocolate peanut butter muffins in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Calories from Fat 189
Becky Hardin
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How to Make Perfect Chocolate Peanut Butter Muffins: Step-by-Step Guide
Baking these delightful muffins is a straightforward process, ensuring a perfect batch every time. Follow these simple steps for a successful bake:
1. Prepare Your Muffin Tin
Before you begin mixing, set your oven to preheat at 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, helping the muffins rise beautifully. Line a standard 12-count muffin tin with paper liners. This not only prevents sticking but also makes for easy cleanup. Set the prepared tin aside.
2. Whisk the Dry Ingredients
In a medium-sized bowl, combine all your dry ingredients: 1¼ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking powder, 1 teaspoon of kosher salt, and ½ teaspoon of baking soda. Whisk them thoroughly to ensure they are well combined and evenly distributed. This step prevents pockets of leavening agents or salt in your finished muffins. If your cocoa powder has any lumps, a quick sift will ensure a smoother batter.
3. Mix the Wet Ingredients
In a separate, large bowl, combine your wet ingredients: 1 cup of plain yogurt (this is key for moisture!), ¾ cup of granulated sugar, ½ cup of vegetable oil, ⅓ cup of milk, and 2 large eggs. Whisk everything together until the mixture is smooth and well-emulsified. The yogurt and oil contribute to the incredibly moist and tender texture of these muffins.
4. Combine and Fold in Chocolate Chips
Gently add the whisked dry ingredients into the wet ingredients. Mix just until they are incorporated and no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough muffins. Once combined, fold in ¾ cup of semisweet chocolate chips. These will melt into delightful pockets of chocolatey goodness as the muffins bake.
5. Portion the Muffin Batter
Distribute the chocolate muffin batter evenly among the 12 prepared muffin liners. A key tip for beautifully domed muffins is not to overfill the liners; aim for about ⅔ full. This leaves enough room for the muffins to rise and for the peanut butter swirl without overflowing during baking.
6. Create the Peanut Butter Swirl
Now for the fun part! Spoon an even amount of peanut butter (roughly ⅔ tablespoon per muffin, using ½ cup total) onto the chocolate batter in each muffin well. To create that signature swirl, use a toothpick or a skewer to gently swirl the peanut butter into the chocolate batter. If your peanut butter is a bit stiff, microwave it for 10-15 seconds to make it more pliable and easier to swirl. This step ensures a beautiful marbling effect and a burst of peanut butter flavor in every bite.
7. Bake and Cool
Place your muffin tin into the preheated oven and bake for 20-22 minutes. Because these are chocolate muffins, it can be tricky to tell when they’re done just by looking for golden-brown tops. Instead, test for doneness by inserting a toothpick into the center of a muffin (avoiding any visible peanut butter swirls). The toothpick should come out clean or with a few moist crumbs attached. Once baked, let the muffins cool in the tin for about 10 minutes. This allows them to set properly before transferring them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and helps maintain their perfect texture.
How to Store Your Delicious Chocolate Peanut Butter Muffins
These muffins are best enjoyed fresh, but they also store beautifully. To keep them at their peak freshness, place any leftover chocolate peanut butter muffins in an airtight container. They will stay perfectly moist and delicious at room temperature for up to 5 days. For longer storage, these muffins freeze exceptionally well. Simply place them in an airtight freezer-safe bag or container, and they will keep for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or warm gently in the microwave or oven for that freshly baked taste.
Frequently Asked Questions (FAQ)
Q: Can I use crunchy peanut butter?
A: Absolutely! While creamy peanut butter offers a smoother swirl, crunchy peanut butter will add a delightful textural contrast with tiny peanut pieces. Just ensure it’s well-stirred before adding, especially if it’s natural crunchy peanut butter, to avoid oily or dry spots.
Q: What kind of yogurt works best?
A: Plain regular yogurt is ideal for its moisture content and tang. You can also use plain Greek yogurt for an even richer texture and a protein boost, or sour cream as a direct substitute. Avoid flavored or sweetened yogurts as they can alter the muffin’s flavor balance.
Q: Can I make these muffins gluten-free?
A: While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for best results. Keep an eye on the baking time as gluten-free flours can behave slightly differently.
Q: How can I tell if my chocolate muffins are done?
A: Since chocolate muffins don’t brown significantly, the toothpick test is crucial. Insert a toothpick into the center of a muffin. It should come out clean or with moist crumbs, not wet batter. Make sure to insert the toothpick into a spot without a large dollop of wet peanut butter for an accurate reading.
Q: Can I add other mix-ins or variations?
A: Definitely! Get creative! You could add a sprinkle of flaky sea salt on top before baking to enhance the chocolate and peanut butter flavors. Chopped Reese’s peanut butter cups, a handful of chopped nuts (like pecans or walnuts), or even a dash of espresso powder to deepen the chocolate flavor would be fantastic additions.
More Muffin Recipes to Try!
Chocolate Oatmeal Muffins
Cinnamon Roll Muffins
Cranberry Orange Pecan Muffins
Cinnamon Coffee Cake Muffins
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Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it. These Chocolate Peanut Butter Muffins truly offer a rewarding baking experience and an unforgettable taste that justifies every single ingredient!