Julie Clark
Updated:
Chocolate Peanut Butter Muffins
May contain affiliate links. Disclosure policy.
Simple and delicious, these Chocolate Peanut Butter Muffins are a family favorite that are as tasty as they are quick to whip up.
Peanut butter is dolloped onto the top of the muffin batter before baking. It sinks and bakes inside for a gooey peanut butter filling!
About this Chocolate Peanut Butter Muffins Recipe:
These easy chocolate peanut butter muffins are right on brand for us with our chocolate peanut butter breakfasts: Reese’s sweet rolls, buckeye pancakes, and chocolate peanut butter pancakes.
But cake muffins are one of my go-to breakfasts. This Chocolate Peanut Butter Muffin recipe has the perfect flavor combo, and a breeze to make in just one bowl. It’s one of my favorite ways to use up the little bit of peanut butter left in a jar!
Can you make these muffins without peanut butter flavor? If you aren’t a peanut butter lover or have a family member with an allergy, make these muffins without peanut butter. You can also add any other type of nut butter that you like, such as almond butter or even Nutella.
Enjoy! -Julie
Chocolate Peanut Butter Muffins
Simple and delicious these Chocolate Peanut Butter Muffins are a family favorite that are as tasty as they are quick to whip up!
Servings 12 servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Ingredients
- 1 cup 2% milk
- 1/3 cup plain Greek yogurt
- 1 large egg
- 2/3 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Peanut Butter- ½ Tablespoon per muffin
Instructions
- Preheat the oven to 375ºF and line a standard muffin pan with paper liners.
- In a large bowl whisk together the wet ingredients. 1 ¼ cup all-purpose flour, ⅓ cup plain Greek yogurt, 1 large egg, 2/3 cup granulated sugar
- Then add the dry ingredients and mix together until just combined. Scrape the sides of the bowl as needed. Fold in the chocolate chips. 1 ¼ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup mini chocolate chips
- Spoon batter into muffin pans about 2/3 full. Take ½ tablespoon of peanut butter per muffin and dollop it in the center of the muffin batter on each muffin.Peanut Butter- ½ Tablespoon per muffin
- Bake in the preheated oven for 12-14 minutes or until a toothpick comes out clean. Let the muffins cool before removing from muffin tin.
Notes
- In the recipe I added ½ a cup of chocolate chips. I also tried it with more and found the problem to be that all of the chocolate chips sank to the bottom of the muffins. If you want more chocolate chips then I would recommend sprinkling them on top of the batter after it is scooped. But if you like the bottom of your muffin to be full of chocolate chips I found out it’s pretty delicious when warmed up.
- Storage: Store the leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months.
Nutrition
Calories: 156kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 213mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg
How to Make Chocolate Peanut Butter Muffins
The recipe makes twelve regular sized muffins. I have yet to try making them as mini muffins but I imagine they would be just as delicious, with less peanut butter per muffin, and would probably make about 24 muffins.
- Prepare. Preheat the oven to 375ºF and line a standard muffin pan with muffin liners.
- Mix the wet ingredients. In a large bowl whisk together the wet ingredients.
- Add the dry ingredients. Then add the dry ingredients and stir together until just combined. Scrape the sides of the bowl as needed.
- Add the chocolate! Fold in the chocolate chips.
- Stuff the muffins. Scoop batter into muffin pans about 2/3 full. Take ½ tablespoon of peanut butter per muffin and dollop it in the center of the muffin batter on each muffin.
- Bake the chocolate peanut butter muffins. Bake in the preheated oven for 12-14 minutes or until a toothpick comes out clean. Cool the muffins on a cooling rack.
How to Reheat Muffins
Just pop one of these chocolate peanut butter muffins in the microwave for about 10 seconds (give or take depending on your microwave) and you’ll have a warm, chocolate and peanut butter afternoon snack.
Other Muffin Recipes
- Nutella stuffed banana muffins
- cinnamon buttermilk muffins
- apple cinnamon muffins
- strawberry muffins
- lemon crumb muffins
- Oreo chocolate muffins
And next, try our cake mix chocolate peanut butter bars and homemade vanilla extract.
Great recipe. It made 16 for me. Great flavor. I added a 1/2 tsp of instant coffee with dry ingredients.
Would I be able to substitute the yoghurt for buttermilk? Dying to try these!!!
These are perfect for when you want a sweet snack but have only the pantry basics in the house! (Plus 6 jars of peanut butter, thank you Aldi online order substitutions 😉 I made them today without the chocolate chips, to cut down on sugar and because I didn’t have any. They are a perfect level of sweet for me this way; very similar to the cream cheese-bottom cupcakes, I think. I doubled the recipe and filled two trays of muffin tins nearly to the top, but still had almost 1 cup of batter left over. Probably could have made… Read more »
Can I make this dairy free? What can I sub for the yogurt?
Love it! To keep the choc chips from sinking, put them in with your dry and give them a good stir to make sure they’re coated 🙂 Then add your wet. Not sure why it works, but it does! (Also works with dried fruit, nuts, etc)
Just made these today and boy are they rich!! They are wonderful, but more like dessert for sure. I subbed gluten free flour and they were perfect. Thanks for the recipe
Made these tonight and they are amazing. Thank you for sharing the recipe