Chocolate-Peanut-Butter Muffins

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, whisk the granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla until smooth.

Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix.

Fold in the chocolate chips if using.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Warm the peanut butter briefly if needed so it is easy to drizzle. Spoon a small amount onto each muffin and swirl lightly into the top with a toothpick or knife.

Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the muffin portion comes out with a few moist crumbs.

Cool in the pan for 5 minutes, then move muffins to a wire rack.