These Double Chocolate Peanut Butter Muffins are delicious and indulgent baked goods that are great for breakfast, tea time or as a snack. Super quick and easy to make, these peanut butter muffins with chocolate are the perfect make-ahead, grab-and-go sweet treat!
Why we love this recipe
Who doesn’t like Chocolate and Peanut Butter together!? These muffins are a great combination of both ingredients: a cacao, chocolate chip and peanut butter muffin batter topped with a peanut butter swirl and more chocolate chips. Perfectly delicious and decadent!
Just like my Chocolate Peanut Butter Balls and my Chocolate Peanut Butter Bars, these Peanut Butter Chocolate Muffins have a delicious intense, sweet yet slightly salty flavour that I just can’t resist.
And did I mention how quick and easy they are to make? They are simply an awesome make ahead breakfast and treat that can be frozen, and a perfect on-the-go snack to grab to satisfy your sweet tooth!
To make these Peanut butter chocolate chip muffins, you will need:
- Self Rising Flour: I personally love to use self-rising flour (instead of plain/AP flour) to make muffins as it is quicker than measuring and adding baking powder. You can use Plain/AP flour instead if preferred though – refer to the FAQ section below for quantities.
- Brown Sugar: the sugar I usually always use with chocolate as its light molasses flavour works great with chocolate!
- Eggs: preferably at room temperature
- Canola Oil: I use oil rather than butter for muffins as I find it makes them stay fresh for longer, but you can substitute it for melted unsalted butter or any neutral flavoured oil.
- Cacao Powder: unsweetened, non-processed preferred
- Greek Yogurt: will make the muffins super moist and light. Can be substituted with a Natural Plain Yogurt if preferred, or even Sour Cream.
- Peanut Butter: you can use smooth or crunchy peanut butter to add some texture to the cakes, but try to only use peanut butter with no added salt or sugar for the best flavours.
- Chocolate Chips: I used dark chocolate chips, but you can use Milk (or even white) if preferred – it is up to you!
There is not a huge amount of added sugar in this recipe so if you like your treats to be on the sweeter side, you can always increase the amount of sugar and use milk chocolate chips instead of dark chocolate chips.
How to make Peanut Butter Muffins with Chocolate
These muffins are super quick and easy to make in one bowl only.
- Preheat your oven on 180’C/350’F. Prepare your muffin pan with muffin/cupcake liners, or grease the pan well in case you are not using paper liners.
- In a large bowl, whisk together the Brown Sugar and Eggs for about 2 minutes. It should be bubbly. The more you whisk these two ingredients together, the more air you incorporate into the batter and the lighter the muffins will be! – photo 1 & 2
- Add the Canola Oil, Greek Yogurt and smooth Peanut Butter and whisk until combined. Make sure the peanut butter is quite liquid or it will create lumps in the batter. If stored in the fridge, melt it in the microwave for a few seconds. – photo 3 & 4
- Sift in the dry ingredients: Cacao Powder and Self-Rising Flour and whisk until smooth, but stop as soon as combined to avoid overworking the batter. It is very important to sift the cacao powder that tends to lump up when stored. – photo 5 & 6
- Add the Chocolate Chips and mix them in. I usually do that with a spatula over a whisk so that I don’t over-mix the batter at this point. – photo 7
- Scoop the muffin batter into the muffin pan – photo 8
You can either bake the muffins as is for about 20 minutes (exact baking time will always depend on your oven), or add the chocolate chips and peanut butter swirl toppings like I did.
- Peanut Butter Swirl: using a small spoon, drop small dollops of smooth peanut butter (needs to be quite liquid) over each muffins then use a skewer or small knife to swirl it into the muffin batter.
- Finish the muffins by topping them with a few more Chocolate Chips.
Tips to make this recipe
- Make sure all the ingredients are at room temperature, especially the ingredients you store in the fridge. That is to insure all the ingredients mix well together and don’t create lumps when combined.
- The peanut butter needs to be quite liquid to mix in easily with the rest of the ingredients; if you store it in the fridge or in a cool place, start the recipe by melt it in the microwave for a few seconds to make it very fluid.
- The more you whisk the Eggs and Sugar together, the more air you incorporate into the batter and the lighter the muffins will be. I like to whisk them together for 2 or 3 minutes but you could even do it for longer for extra light and fluffy muffins. They will puff more in the oven though.
- This recipe does not have a huge amount of added sugar to it, so if you like your muffins to be on the sweeter side, feel free to increase the quantity of brown sugar. You can also use milk (semi-sweet) chocolate chips instead of dark (bittersweet) chocolate chips.
- Sift the Dry Ingredients before adding them to the wet ingredients. It is especially important with Cacao Powder that tends to lump up when stored.
- Optional: for an extra Peanut Butter taste, swirl some peanut butter over the muffin batter before baking them. I simply added a few drops of peanut butter over each muffins then used a skewer to create a swirl.
- Optional: for an extra chocolate flavour, add some chocolate chips over the muffins before baking them.
Absolutely – simply substitute the same amount of Self-Rising Flour with the same amount of Plain/AP Flour, and add: 1 1/2 teasp. Baking Powder, 1/2 teasp. Baking Soda and a pinch of Salt.
Yes, the only ingredient that has dairy in it is the Greek Yogurt, which can be replaced by a dairy-free natural yogurt (non-sweetened, non-flavoured). Also make sure you are using Dairy-Free Chocolate Chips.
Keep these muffins at room temperature for up to 3 days, in an air-tight container. To keep them as fresh as possible, line the container with paper towels that will absorb any moisture.
I do not recommend keeping them in the fridge as they will become dry quickly.
Yes, these peanut butter chocolate muffins can be frozen for up to 2 or 3 months.
Freeze them in a freezer-friendly container, separated with baking paper so they don’t stick to each other, in freezing bags, or simply individually wrapped in a layer of plastic wrap and a layer of aluminium foil.
Leave them to thaw at room temperature for a few hours when ready to eat.
More Peanut Butter Recipes
- Peanut Butter Brownies from Swirls of Flavor
- Chocolate Chip Blondies with Peanut Butter
- Almond Flour Peanut Butter Cookies
- Peanut Butter Energy Balls
- No Bake Peanut Butter Oat Cookies
Made this recipe? Leave a comment & rating below to let us know what you think and tag us on Instagram @abakingjourney to show us your creations!
And to make sure you don’t miss any new recipe, don’t forget to subscribe to our newsletter!
Chocolate Peanut Butter Muffins
Chocolate Peanut Butter Muffins
- 100 gr (1/2 cup) Brown Sugar – (*)
- 2 Eggs – at room temperature
- 90 ml (1/3 cup) Canola Oil – or neutral flavoured cooking oil
- 120 gr (1/2 cup) Greek Yogurt – or natural yogurt
- 120 gr (1/2 cup) Smooth Peanut Butter – or crunchy peanut butter for more texture
- 200 gr (1 1/3 cup) Self-Rising Flour – (**)
- 20 gr (2 tablesp.) Unsweetened Cacao Powder
- 100 gr (1/2 cup) Chocolate Chips
- 60 ml (1/4 cup) Smooth Peanut Butter – or to taste
- 50 gr (1/4 cup) Chocolate Chips – or to taste
- Preheat your oven on 180'C/350'F. Line your muffin pan with paper liners or grease it well.
- In a large bowl, whisk together the Brown Sugar and Eggs for about 2 minutes or until bubbly.
- Add the Canola Oil, Greek Yogurt and Peanut Butter (see note 1) and whisk until smooth.
- Sift in the Self-Rising Flour and Unsweetened Cacao Powder, then whisk until combined (see note 2).
- Add the Chocolate Chips and gently mix them into the batter with a spatula.
- Scoop the muffin batter into the muffin pan.
- Optional: drop a few dollops of peanut butter over each muffins then use a skewer or small knife to create a peanut butter swirl. Top each muffins with a few Chocolate Chips.
- Bake for about 20 minutes (see note 3), then leave to cool down completely.
- The peanut butter needs to be very fluid to avoid creating lumps. If you store your peanut butter in the fridge or cool place and it is rather hard, melt it in the microwave for a few seconds or until it becomes liquid and fluid again. Stir it to re-incorporate any oils as well before adding it to the muffin batter.
- It is really important to sift the dry ingredients or it will potentially create lumps in the batter. Stop mixing as soon as combined to avoid overworking the batter, which might result in a tough muffin.
- The exact baking time always depends on your oven, so it could take anywhere between 15 to 25 minutes for your muffins to bake. If unsure, poke a small skewer or toothpick into a muffin to check if the crumb is dry.