Chocolate Peanut Butter Muffins
User Reviews
4.8
Chocolate Peanut Butter Muffins
Description
This recipe yields chocolate muffins using 2% milk, plain Greek yogurt, granulated sugar, cocoa powder, and a combination of baking soda and powder to ensure proper rise. Mini chocolate chips are folded into the batter for bursts of chocolate throughout. Each muffin has a half-tablespoon dollop of peanut butter in the center before baking, which melts slightly to add a creamy, salty element.
The muffins bake at 375ºF until a toothpick tests clean in about 12-14 minutes, producing a tender crumb that retains moisture from the yogurt and milk. The cocoa powder gives a deep chocolate color and flavor, complemented by the chocolate chips and peanut butter. The contrast between the soft muffin and creamy peanut butter center distinguishes this treat.
These muffins store well in an airtight container at room temperature for up to three days and freeze for up to two months. To increase chocolate chips, it is advised to sprinkle them on top to prevent sinking. This recipe makes 12 muffins, with calorie counts provided as an estimate based on ingredient brands.
Ingredients
- 1 cup milk 2%
- 1/3 cup yogurt plain, Greek
- 1 large egg
- 2/3 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- peanut butter 1/2 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 1/4 cup all-purpose flour, 1/3 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 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
- Spoon batter into muffin pans about 2/3 full. Take 1/2 tablespoon of peanut butter per muffin and dollop it in the center of the muffin batter on each muffin.Peanut Butter- 1/2 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
- For more chocolate chips without sinking, sprinkle extra on top rather than folding all into batter.
- Store muffins at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.
- Each muffin contains a half tablespoon of peanut butter placed in the center before baking.
- Calorie counts are estimates and may vary depending on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 213mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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