If you’re a fan of chocolate and peanut butter together (who isn’t?), then my chocolate peanut butter muffins are a must-bake. They’re soft, rich, and loaded with gooey chocolate chips and creamy swirls of peanut butter. These peanut butter cup muffins are easy to whip up, bake in just 20 minutes, and are just as perfect for breakfast as they are for dessert.
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.
Peanut Butter Chocolate Muffins
I used to think there was nothing better than a chocolate muffin for breakfast… until I tried chocolate peanut butter muffins. A rich swirl of creamy peanut butter makes these muffins taste just like a Reese’s peanut butter cup, and I’m here for it!
I add yogurt to the batter for an extra kick of moisture and protein, and boy, does it deliver. Every bite is tender and cakey with the perfect peanut butter finish. These peanut butter cup muffins are the perfect protein-packed snack for busy mornings, and the best part is that they taste like dessert!
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Choosing the Right Cocoa Powder
Not all cocoa powders are created equal. For these peanut butter chocolate muffins, I use natural unsweetened cocoa powder, not Dutch-processed. Why? The recipe includes baking soda, which reacts best with the acidity in natural cocoa, helping your muffins rise properly and develop that deep, rich chocolate flavor. It’s a small choice that makes a big difference in taste and texture.
Chocolate Peanut Butter Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
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 ***
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
- 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.
How to Make Chocolate Peanut Butter Muffins Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Preheat your oven to 350°F, line a 12-count muffin tin with paper liners, and set aside.
Whisk the Dry Ingredients: 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. If your cocoa powder is particularly lumpy, I recommend sifting it first to avoid any dry clumps in your muffins.
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 until smooth.
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. If your peanut butter is too firm, microwave it for 10-15 seconds to help make it more pourable.
Bake the Muffins: Bake your peanut butter chocolate muffins in the preheated oven 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 them to a cooling rack to cool completely before serving.
How to Store
Store leftover chocolate 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.
More Muffin Recipes to Try!
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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