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Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins

Photo: Natalie Levin

Whenever I feel like making a quick dessert without too much effort-I find myself baking muffins. It is one of the easiest desserts, the preparation (and baking time) is very fast, and you can make it in various flavors and diversify endlessly.

I made these peanut butter chocolate muffins a few days ago, when we had guests on short notice. I wasn’t about to publish the recipe, but they LOVES these muffins so much and asked for the recipe time and time again, so I simply had to! These peanut butter chocolate muffins are so soft, chocolatey and delicious, dotted with chocolate chips that melt in your mouth in every bite.

The marble look makes them particularly impressive yet is very easy to make. I highly recommend using natural peanut butter (which is sugar free), but they will definitely go well with standard peanut butter (such as Skippy).

Peanut Butter Chocolate Muffins

Photo: Natalie Levin

Peanut Butter Chocolate Muffins

Photo: Natalie Levin



5 from 8 votes
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Peanut Butter Chocolate Muffins

Servings 12 large muffins
Author Natalie

Ingredients

For the muffins:

  • 2 large eggs
  • 200 ml. (1 cup) sour cream
  • 125 ml. (1/2 cup) milk
  • 75 ml. (1/3 cup) vegetable oil
  • 200 grams (1 cup) sugar
  • Pinch of salt
  • 210 grams (1 ½ cups) all-purpose flour
  • 70 grams (1/2 cup) cocoa powder
  • 10 grams (2 tsp.) baking powder
  • 100 grams (1/2 cup) dark chocolate chips
  • 5-6 tablespoons smooth natural peanut butter

Instructions

  1. Preheat the oven to 170c degrees and arrange paper molds in a muffin pan.
  2. In a large bowl, place eggs, sour cream, milk, oil, sugar and salt and mix to a uniform mixture.
  3. Add flour, cocoa powder and baking powder and mix until uniform.
  4. Add chocolate chips and fold gently until they spread evenly in the batter.
  5. Pour the mixture into the jugs and fill about 3/4 of their height.
  6. At the top of each muffin, drizzle about a teaspoon of peanut butter and with a knife or toothpick "scribble" slightly between the mixture to create a marble pattern.
  7. Bake the muffins for 15-20 minutes or until they swell, set and a skewer inserted in the center comes out with moist crumbs.
  8. Cool at room temperature and serve.

Recipe Notes

  • Keep the muffins in a closed container for up to 10 days in the refrigerator.
  • Instead of dark chocolate, you can use milk or white chocolate chips.
  • It is recommended to serve the muffins warm or at room temperature.
  • It is recommended to use natural peanut butter, as it has more liquid texture. If you use regular peanut butter then it is recommended to heat it a little so that it would be liquid and more convenient to create a marble pattern.
  • If you prefer sweeter muffins, you can slightly increase the amount of sugar to 250 grams (1 ¼ cups).
Peanut Butter Chocolate Muffins

Photo: Natalie Levin

Peanut Butter Chocolate Muffins

Photo: Natalie Levin

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