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
- 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, their measurements, 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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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.
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Chocolate Peanut Butter Muffins
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (175g) peanut butter chips
- 12 teaspoons smooth peanut butter
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
We love love these peanut butter muffins. So good!
Chocolate peanut butter is one of my favorite combos! These muffins came out amazingly! Easy to make and such a great recipe! I’m about to go enjoy another one right now!