Chocolate Peanut Butter Muffins Recipe
Treat yourself to the ultimate mix of chocolate and peanut butter with this irresistible muffin recipe. These muffins are guaranteed to hit the spot for your sweet cravings.
Ingredients:
Dry:
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet:
- 3 large eggs
- 1 ½ cups buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅔ cup creamy peanut butter
Chocolate Chips (Optional):
- 1 ¼ cups semi-sweet chocolate chips
Instructions:
Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, oil, and vanilla extract.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix!
Optional Chocolate Chips: If using, fold the chocolate chips into the batter.
Peanut Butter Swirl: Divide half of the batter among the muffin cups. Dollop a heaping teaspoon of peanut butter on top of each muffin cup. Use a toothpick to swirl the peanut butter gently into the batter. Top each muffin with the remaining batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For a richer peanut butter flavour, use half creamy and half chunky peanut butter.
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Want to make them healthier? Use whole wheat flour instead of all-purpose flour and reduce the sugar by ½ cup.
Muffins can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer storage.
Also, Read
Chocolate Peanut Butter Muffins Recipe
Ingredients
Wet
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet
- 3 large eggs
- 1½ cups buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ⅔ cup creamy peanut butter
Chocolate Chips (Optional):
- 1¼ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, oil, and vanilla extract.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix!
- Optional Chocolate Chips: If using, fold the chocolate chips into the batter.
- Peanut Butter Swirl: Divide half of the batter among the muffin cups. Dollop a heaping teaspoon of peanut butter on top of each muffin cup. Use a toothpick to swirl the peanut butter gently into the batter. Top each muffin with the remaining batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.