Chocolate Peanut Butter Muffins

Simple and delicious these Chocolate Peanut Butter Muffins are a family favorite that are as tasty as they are quick to whip up!

I’m a sucker for anything chocolate. Am I alone in that? And if you add a little peanut butter, it becomes that much more delicious.

When I’m trying to fall asleep at night, I come up with some pretty delicious, and sometimes bizarre, recipe ideas. The idea for these Chocolate Peanut Butter Muffins was one of those ideas.

chocolate peanut butter muffin sliced open

Chocolate Muffin Recipe

Muffins are one of my favorite snacks to have on hand. In the afternoon I often need a little pick me up and it’s bonus points if is chocolate and peanut butter. I love my Reese’s zucchini muffins and decided I needed another muffin recipe that included peanut butter. These Chocolate Peanut Butter Muffins fit the bill, are easy to make and a great snack.

One Bowl Muffins

When I’m making an afternoon snack I want to make sure it doesn’t make a big mess. It’s no fun to have a mess to clean up right before I start making dinner. These muffins can be made in one bowl.

chocolate muffin with peanut butter spread on top

How to Make Chocolate Peanut Butter Muffins

The recipe makes twelve regular sized muffins. I have yet to try making them as mini muffins but I imagine they would be just as delicious, with less peanut butter per muffin, and would probably make about 24 muffins.

  • Start off by mixing all of your dry ingredients into a bowl. Add the wet ingredients and mix everything together. Then fold in the chocolate chips. Note: In the recipe I said to do ½ a cup of chocolate chips. I also tried it with more and found the problem to be that all of the chocolate chips sank to the bottom of the muffins. If you want more chocolate chips then I would recommend sprinkling them on top of the batter after it is scooped. But if you like the bottom of your muffin to be full of chocolate chips I found out it’s pretty delicious when warmed up.
  • After you mix all of your ingredients together, scoop the batter into a muffin tin lined with paper liners. Then put your dollops of peanut butter into the center of each muffin. It will sink slightly down.
  • Bake the muffins at 375º Fahrenheit for 12-14 minutes or until a fork comes out clean. You can enjoy these muffins warm and save the leftovers to warm up later.
chocolate peanut butter muffin with chocolate chips

How to Rewarm Muffins

Just pop one in the microwave for about 10 seconds (give or take depending on your microwave) and you’ll have a warm, chocolate and peanut butter afternoon snack.

chocolate muffin with melty peanut butter

Can you make these muffins without peanut butter?

Yes! If you aren’t a peanut butter lover or have a family member with an allergy you can also make these muffins without peanut butter. You can also add any other type of nut butter that you like.

chocolate muffin with peanut butter inside
chocolate muffin with peanut butter inside

Chocolate Peanut Butter Muffins

4.73 from 11 votes
Simple and delicious these Chocolate Peanut Butter Muffins are a family favorite that are as tasty as they are quick to whip up!
Servings 12 servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients
 

  • 1 1/4 cup all purpose flour
  • 2/3 cup sugar
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup plain yogurt
  • 1 large egg
  • 1/2 cup mini chocolate chips
  • Peanut Butter- ½ Tablespoon per muffin

Instructions
 

  • Preheat your oven to 375 and line a muffin pan with paper liners.
  • In a large bowl mix together the dry ingredients and then add the wet ingredients and mix together until just combined. Scrape the sides of the bowl as needed.
  • Fold in the chocolate chips.
  • Spoon batter into muffin pans about 2/3 full.
  • Take ½ tablespoon of peanut butter per muffin and dollop it in the center of the muffin batter on each muffin.
  • Bake on 375º Fahrenheit for 12-14 minutes or until a fork comes out clean.
  • Let cool before removing from muffin tin and enjoy!

Notes

The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 159kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 80IU | Calcium: 63mg | Iron: 1.3mg
Author Emily
Course Breakfast
Cuisine American
Calories 159
Keyword bake sale, snack

Other Chocolate Peanut Butter Desserts

Love desserts? Me too! Check out a few of my other favorite recipes that have chocolate or peanut butter!

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Lisa Schrier
4 years ago

5 stars
Made these tonight and they are amazing. Thank you for sharing the recipe

Trisha Sease
4 years ago

5 stars
Just made these today and boy are they rich!! They are wonderful, but more like dessert for sure. I subbed gluten free flour and they were perfect. Thanks for the recipe

Margaret
3 years ago

5 stars
Love it! To keep the choc chips from sinking, put them in with your dry and give them a good stir to make sure they’re coated 🙂 Then add your wet. Not sure why it works, but it does! (Also works with dried fruit, nuts, etc)

Emma
2 years ago

Can I make this dairy free? What can I sub for the yogurt?

Charis Prunty
1 year ago

These are perfect for when you want a sweet snack but have only the pantry basics in the house! (Plus 6 jars of peanut butter, thank you Aldi online order substitutions 😉 I made them today without the chocolate chips, to cut down on sugar and because I didn’t have any. They are a perfect level of sweet for me this way; very similar to the cream cheese-bottom cupcakes, I think. I doubled the recipe and filled two trays of muffin tins nearly to the top, but still had almost 1 cup of batter left over. Probably could have made… Read more »