Peanut Butter Filled Chocolate Muffins
User Reviews
4.8
Peanut Butter Filled Chocolate Muffins
Description
These muffins feature a chocolate base made from cocoa powder, flour, baking soda, salt, sugar, milk, eggs, avocado oil, and sour cream for moisture and richness. After combining the dry and wet ingredients separately, the two are folded together gently to maintain a tender texture. Semisweet chocolate chips add bursts of chocolate throughout the batter.
A soft filling of cream cheese mixed with peanut butter, sugar, egg, and vanilla is spooned into the muffin cups partially filled with chocolate batter, then covered with more batter to encapsulate the peanut butter. Baking at 350°F allows the edges to set while leaving a creamy center.
The combination results in muffins that are rich, moist, and velvety, blending peanut butter and chocolate without overpowering one another. They offer a satisfying contrast between the cocoa-flavored crumb and the tangy, sweet peanut butter filling, suitable for breakfast or dessert.
Ingredients
Peanut Butter Filling
- 8 oz cream cheese softened
- ½ cup peanut butter
- ½ cup granulated sugar
- 1 egg lightly beaten, large
- ½ tsp vanilla
Muffins
- ½ cup avocado oil vegetable oil would also work, or vegetable oil or canola oil
- 1 cup granulated sugar
- ½ cup milk
- 2 egg lightly beaten, large
- 1 tsp vanilla extract
- ⅔ cup sour cream
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour).
- Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine.
- Stir in granulated sugar, egg, and vanilla. Set aside.
- In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
- Gently fold in sour cream until just-combined.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.
- Scoop chocolate muffin batter into prepared muffin tin, filling only ½ full.
- Scoop heaping spoonfuls (I used a heaping 1 ½" cookie dough scoop) peanut butter mixture on top of the chocolate batter, then cover with a layer of chocolate batter so that muffin cup is filled ⅔ TO ¾ of the way full.
- Repeat until all batter has been dispersed.
- Sprinkle tops of muffins with remaining chocolate chips.
- Bake on 350F for 22-25 minutes (toothpick inserted in center should come out mostly clean, with a few crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 409kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 266mg | 11% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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