Chocolate Peanut Butter Muffins Recipe

overhead image of chocolate peanut butter muffins on a cooling rack

Chocolate Peanut Butter Muffins Recipe

Course: Breakfast, muffins

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 345kcal

Author: Becky Hardin

These decadent swirled chocolate peanut butter muffins are like a Reese's peanut butter cup in muffin form!

Print Recipe

US Customary - Metric

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

*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.

Nutrition