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Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins – Deliciously moist and dense bakery-style chocolate muffins that are loaded with peanut butter chips, and have surprise peanut butter centres. The PERFECT muffins for chocolate PB lovers!

Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins

Chocolate and peanut butter – one of the best flavour combinations.

I have many recipes combining the two, but today I bring you the ultimate chocolate PB muffins.

These chocolate muffins are moist and dense, stuffed full of peanut butter chips, and are filled with surprise peanut butter centres.

If you’re a fan of chocolate and peanut butter, you have to try these muffins!

Looking for more chocolate PB recipes? Check out my Peanut Butter Cup Brownies, Chocolate Peanut Butter Cookies, and my Chocolate Peanut Butter Bark.

Chocolate Peanut Butter Muffins
Chocolate Peanut Butter Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Salt
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Buttermilk: See my notes in the recipe card below on how to make your own buttermilk.
  • Vegetable oil
  • Vanilla extract
  • Peanut butter chips: I used Reese’s.
  • Smooth peanut butter: How much peanut butter you put in the centres is entirely up to you. I usually go for a teaspoon.

How to make Chocolate Peanut Butter Muffins

To make these muffins, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.

Add the buttermilk, oil, and vanilla extract, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix.

Fold in the peanut butter chips.

Divide the batter evenly between a 12-hole muffin pan lined with muffin cases, filling only half way.

Spoon 1 teaspoon of peanut butter into the centres, then top with the remaining batter.

Bake for 15 – 20 minutes, or until a toothpick inserted just off centre (to avoid peanut butter) comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Peanut Butter Muffins
Chocolate Peanut Butter Muffins

These Chocolate Peanut Butter Muffins are:

  • super quick and easy to make
  • deliciously moist and dense
  • rich in chocolate flavour
  • loaded with peanut butter chips
  • filled with peanut butter centres!

How long will these chocolate muffins last? These muffins will stay fresh, stored in an airtight container, at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge. Warm up in the microwave for a few seconds before eating, if desired.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Peanut Butter Muffins
Chocolate Peanut Butter Muffins
Chocolate Peanut Butter Muffins

Try these muffins next!

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Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins

Yield: 12 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Deliciously moist and dense bakery-style chocolate muffins that are loaded with peanut butter chips, and have surprise peanut butter centres. The PERFECT muffins for chocolate PB lovers!

Ingredients

  • 2 and 1/2 cups (312g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (175g) peanut butter chips
  • 12 teaspoons smooth peanut butter

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the peanut butter chips. The mixture will be thick and somewhat lumpy.
  5. Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of peanut butter into the centres, then top with the remaining batter.
  6. Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid peanut butter) comes out clean.
  7. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

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Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 32mgSodium: 100mgCarbohydrates: 32gFiber: 2gSugar: 20gProtein: 7g

Nutrition information isn’t always accurate.

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