Chocolate-Peanut-Butter Muffins

Ingredients

• 220g all-purpose flour
• 35g unsweetened cocoa powder
• 8g baking powder
• 1g baking soda
• 2.5g kosher salt
• 100g granulated sugar
• 80g brown sugar
• 2 large eggs
• 75g unsalted butter, melted and cooled slightly
• 180g whole milk
• 5g vanilla extract
• 120g creamy peanut butter
• 90g semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk the granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla until smooth.
4. Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix.
5. Fold in the chocolate chips if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. 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.
8. 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.
9. Cool in the pan for 5 minutes, then move muffins to a wire rack.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

Browse all recipes →

Browse recipe collections →