Decadent Chocolate Peanut Butter Muffins are like a Reese’s peanut butter cup in muffin form! Delicious any time of day, enjoy these homemade muffins for breakfast, a snack, or dessert.
Chocolate Peanut Butter Swirl Muffins
If you love chocolate and you love peanut butter, these chocolate peanut butter muffins are for you! Featuring a luxuriously rich chocolate chip studded chocolate batter and a gorgeous peanut butter swirl, these muffins bake up beautifully and always impress.
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!
Why You’ll Love this Chocolate Muffins Recipe:
- BEST COMBO: There is no better flavor combination than chocolate and peanut butter!
- HOMEMADE: These chocolate muffins are made completely from scratch. No box mix here!
- BEAUTIFUL: Each muffin has a beautiful peanut butter swirl on top. These always wow a crowd!
These will quickly become your family’s new favorite breakfast treat!
How to Make Chocolate Peanut Butter Muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Stir the dry ingredients together.
- Whisk the wet ingredients together.
- Stir the wet and dry ingredients together.
- Fold in the chocolate chips.
- Pour the chocolate batter into a prepared muffin tin.
- Spoon a dollop of peanut butter on top and swirl into the chocolate batter.
- Bake, cool, and enjoy!
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.
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!
Absolutely! Simply replace the peanut butter with almond butter and swirl it into the chocolate batter as instructed.
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!
I love keeping a batch of these muffins in the freezer to have on hand for a late night snack, unexpected visitors, or an afternoon pick me up.
Recipe Tips and Notes
- 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.
- 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.
- Store muffins in an airtight container to keep them fresh for up to 5 days at room temperature.
Can I use Greek yogurt in the batter?
Definitely. Use 1 cup of regular or Greek unflavored (plain) yogurt in the muffin batter. An equal amount of sour cream can be used in a pinch.
How high should I fill the muffin tin?
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.
Can I freeze these muffins?
These chocolate muffins freeze wonderfully! Wrap each muffin with plastic wrap, place in an airtight container, and freeze for up to 3 months. Let thaw and warm before serving, if desired.
Everyone loves these chocolate muffins with a peanut butter twist!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Peanut Butter Muffins Recipe
Ingredients
- 1¼ cups all-purpose flour 150 grams
- ¾ cup unsweetened cocoa powder 63 grams
- 1½ teaspoons baking powder 6 grams
- 1 teaspoon kosher salt 3 grams
- ½ teaspoon baking soda 3 grams
- 1 cup plain yogurt 227 grams
- ¾ cup granulated sugar 150 grams
- ½ cup vegetable oil 100 grams
- ⅓ cup milk 114 grams
- 2 large eggs 100 grams
- ¾ cup semisweet chocolate chips 128 grams
- ½ cup peanut butter 135 grams, see note
Equipment
- Kitchen Scale (optional)
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
- Peanut Butter: You can use any peanut butter you like, crunchy or smooth. If using all-natural peanut butter, be sure to stir well to avoid any oily or dry spots.
- 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.
- 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.
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!!!
I’m so happy to hear you find that feature helpful, Mary!