Peanut Butter Muffins Recipe

Introduction

These peanut butter chocolate muffins combine the rich flavors of creamy peanut butter and cocoa for a deliciously moist treat. Perfect for breakfast or an anytime snack, they offer a delightful blend of sweet and nutty in every bite.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
• 1/2 cup vegetable oil (or melted butter for richer flavor)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter
• 1/2 cup chocolate chips (optional but recommended for added richness)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Step 2: In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, whisk the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender. Fold in the chocolate chips if using.
5. Step 5: Scoop batter into each muffin cup, filling about halfway. Drop small dollops of peanut butter on top of the batter.
6. Step 6: Use a toothpick or skewer to swirl the peanut butter into the batter, creating a marbled effect.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use melted butter instead of vegetable oil for a richer flavor and slightly denser texture.
• For a crunchy surprise, add chopped peanuts along with the chocolate chips.
• Swap creamy peanut butter with crunchy for added texture in the swirls.
• If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes before using.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for about 20 seconds before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used but it may result in a slightly different texture and may not swirl as smoothly. Stir it well before adding to the batter.

Can I make these muffins dairy-free?

Yes, substitute the buttermilk with a non-dairy milk mixed with lemon juice or vinegar and use a dairy-free butter or oil to keep the recipe vegan-friendly.

Peanut Butter Muffins Recipe

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★★★★★

4.9 from 88 reviews

These rich and moist chocolate peanut butter muffins combine the deep flavor of cocoa with creamy peanut butter swirls for a delightful treat. Perfect for breakfast or a snack, they feature a tender crumb made from all-purpose flour, buttermilk, and a touch of vanilla, enhanced by optional chocolate chips for extra indulgence.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
• 1/2 cup vegetable oil (or melted butter for richer flavor)
• 2 large eggs
• 1 teaspoon vanilla extract

Additional Ingredients

• 1/3 cup creamy peanut butter
• 1/2 cup chocolate chips (optional but recommended for added richness)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of ingredients.
3. Combine Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and well combined.
4. Blend Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the muffins tender. Fold in the chocolate chips if you are using them.
5. Create Swirls: Spoon batter into each muffin cup, filling each about halfway. Drop small dollops of creamy peanut butter on top of the batter in each cup. Use a toothpick or skewer to swirl the peanut butter through the batter, creating a marbled effect.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating they are cooked through.
7. Cool and Enjoy: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer to a wire rack to cool completely before serving for the best texture and flavor.

Notes

• Using buttermilk adds tenderness and a slight tang to the muffins; you can substitute regular milk with 1 tablespoon vinegar or lemon juice if buttermilk is unavailable.
• Optional chocolate chips add extra richness and texture but can be omitted to keep the muffins simpler.
• Swirling the peanut butter into the batter creates a beautiful marbled effect but avoid mixing too much to keep distinct pockets of peanut butter.
• For a richer flavor, replace vegetable oil with melted butter.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate peanut butter muffins, cocoa muffins, peanut butter swirl, homemade muffins, easy muffin recipe, chocolate chip muffins