My decadent chocolate and peanut butter muffins are like a Reese’s peanut butter cup in muffin form! I loaded them up with chocolate chips and creamy peanut butter for a protein-packed snack, but I love to eat them any time of day. Plus, they’re super simple to make and look beautiful with minimal effort.
If you love chocolate and peanut butter as much as I do, these chocolate and peanut butter muffins are for you! These from-scratch muffins are easy and fun to make – you probably already have the ingredients on hand. My favorite part is swirling the peanut butter on top! These will quickly become your family’s new favorite breakfast treat!
What’s in This Chocolate and Peanut Butter Muffin Recipe?
- Flour: All-purpose flour gives these muffins structure.
- Cocoa Powder: Add rich chocolate flavor. 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.
- Leavening: Baking powder and baking soda help these muffins rise to be light and fluffy.
- Salt: A touch of kosher salt enhances the chocolate flavor of the muffins.
- Yogurt: Plain yogurt is my secret ingredient to super moist and tender muffins. You can use Greek yogurt or sour cream as well.
- Sugar: Granulated sugar sweetens the muffins.
- Oil: Vegetable oil keeps the muffins moist and tender.
- Milk: Adds moisture to the muffins. I like whole milk best, but any kind of milk will work.
- Eggs: Bind the muffins and help give them structure.
- Chocolate Chips: Add pops of melty chocolate flavor.
- Peanut Butter: 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!
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.
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How to Store
Store leftover chocolate and peanut butter muffins in an airtight container to keep them fresh for up to 5 days at room temperature or up to 3 months in the freezer. Let thaw and warm before serving, if desired.
Tips for Success
- Instead of semisweet chocolate chips, use your favorite kind of chocolate chips, chocolate chunks, or a chopped chocolate bar. Keep total add-ins to about ¾ cup.
- 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.
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.
Chocolate and Peanut Butter Muffins Recipe
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.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
How to Make Chocolate and Peanut Butter Muffins Step-by-Step
Whisk the Dry Ingredients: Preheat your oven to 350°F, line a 12-count muffin tin with paper liners, and set aside. In a medium bowl, whisk 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 together.
Mix the Wet Ingredients: In a large bowl, whisk 1 cup of plain yogurt, ¾ cup of granulated sugar, ½ cup of vegetable oil, ⅓ cup of milk, and 2 large eggs together.
Fold in the Chocolate Chips: Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in ¾ cup of semisweet chocolate chips.
Portion the Muffins: Fill the muffin liners no more than ⅔ full with chocolate batter.
Swirl the Muffins: Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well (½ cup total). Use a toothpick to swirl the peanut butter and chocolate batter together.
Bake the Muffins: 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 the muffins to a cooling rack to cool completely. Serve and enjoy.
Would love to make that recipe Becky but I have to watch my sugar intake so what could I use in lieu of sugar??? Or could I use honey??
Tks
Love, love, love how you include ingredient portions on the instructions!!!
We’re so happy to hear you find that feature helpful, Mary!
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!!
I AM ADDING 5 STARS..so sorry I left that off my review.