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Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins

These moist muffins blend rich chocolate and creamy peanut butter, delivering a deliciously indulgent treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 220 kcal

Equipment

  • 1 muffin tin 12-count, lined with paper liners
  • 1 medium bowl
  • 1 large bowl
  • 1 whisk
  • 1 toothpick for swirling peanut butter
  • 1 cooling rack

Ingredients
  

  • 1¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup plain yogurt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ⅓ cup milk
  • 2 large eggs
  • ¾ cup semisweet chocolate chips
  • ½ cup peanut butter

Instructions
 

  • Preheat oven to 350°F and line a 12-count muffin tin with paper liners.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda.
  • In a large bowl, whisk yogurt, sugar, oil, milk, and eggs until combined.
  • Add dry ingredients to wet ingredients and mix until just incorporated.
  • Fold in the chocolate chips gently.
  • Fill muffin liners about two-thirds full with chocolate batter.
  • Top each muffin with about two-thirds tablespoon of peanut butter and swirl it into the batter with a toothpick.
  • Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Let muffins cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

  • Do not overmix to keep muffins fluffy.
  • Substitute brown sugar for a richer flavor.
  • Store in an airtight container for up to 3 days.