Chocolate and Peanut Butter Muffins Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
345 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Chocolate and Peanut Butter Muffins Recipe
Description
The recipe starts by whisking dry ingredients—flour, cocoa powder, baking powder, salt, and baking soda—to form the base. Separately, yogurt, sugar, vegetable oil, milk, and eggs are combined and then mixed with the dry blend until just incorporated, maintaining tender texture. Chocolate chips are folded in to distribute bursts of melted chocolate throughout the muffins.
Chocolate batter is portioned into muffin liners no more than two-thirds full. Peanut butter is spooned atop each filled muffin cup, then swirled into the chocolate batter with a toothpick to create a marbled appearance. Baking at 350°F for 20-22 minutes ensures the centers are fully cooked but moist when tested.
The resulting muffins offer a soft crumb with rich chocolate flavor and pockets of creamy, slightly salty peanut butter enhancing each bite. They are suitable for breakfast, snack, or dessert.
Cooling muffins in the pan briefly before transferring prevents breakage. Proper storage in airtight container preserves the moist crumb and flavor. These muffins can be frozen and reheated as needed.
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 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 egg large
- 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.
- In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.
- Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the 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.
- 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
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze muffins for longer storage, up to 3 months; thaw before eating.
- Swirl the peanut butter gently to maintain distinct flavor pockets without completely blending into the chocolate batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 345kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 364mg | 15% |
| Potassium | 272mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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