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–+ servings
overhead image of chocolate peanut butter muffins on a cooling rack

Chocolate Peanut Butter Muffins Recipe

Course: Breakfast, muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 345kcal
Author: Becky Hardin - Easy Dessert Recipes
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.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin

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

Instructions

  • Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
    ingredients for chocolate peanut butter muffins
  • 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
    ingredients for chocolate peanut butter muffins
  • 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
    ingredients for chocolate peanut butter muffins
  • Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.
    ¾ cup semisweet chocolate chips
    chocolate chips added to chocolate muffin batter in a white bowl with a whisk
  • Fill the muffin liners no more than ⅔ full with chocolate batter.
    chocolate muffin batter in a muffin tin
  • 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
    peanut butter spooned onto chocolate muffin batter in a muffin tin
  • 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.
Storage: Store muffins in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 345kcal | Carbohydrates: 35g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 364mg | Potassium: 272mg | Fiber: 4g | Sugar: 19g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg