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 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.
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
- 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.
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!
Try these muffins next!
- Nutella Stuffed Double Chocolate Muffins
- Peanut Butter & Jam Muffins
- Apple Cinnamon Oatmeal Muffins
- Chocolate Chip Banana Muffins
- Chocolate Pumpkin Muffins via Fit Mitten Kitchen.
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