Chocolate Peanut Butter Muffins
After testing and perfecting muffins recipes for half a year, I am spilling all my secrets to making the absolute best chocolate peanut butter muffins. Not only are these perfectly moist and decadent, but when you follow my 7 easy steps below you'll be able to easily make bakery-style domed muffin tops that never fail to impress.
Servings: 10 muffins
Ingredients
- 3 cups (360g) all-purpose flour
- 1 cup (84g) natural unsweetened cocoa powder
- 1 ½ cup (300g) granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 1 ½ cup (360ml) buttermilk
- ½ cup (118ml) vegetable oil
- 1 tsp vanilla extract
- ⅔ cup (167g) creamy peanut butter
Instructions
- In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir together and set aside.3 cups (360g) all-purpose flour, 1 cup (84g) natural unsweetened cocoa powder, 1 1/2 cup (300g) granulated sugar, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine.3 large eggs, 1 1/2 cup (360ml) buttermilk, 1/2 cup (118ml) vegetable oil, 1 tsp vanilla extract
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 2 tablespoons of batter.
- Heat the peanut butter in the microwave until melty. Drop 1⁄2 tbsp of peanut butter into each muffin cup. Use a toothpick to swirl. Then add 4-6 tablespoons of batter, covering the peanut butter. Top each muffin with 1⁄2 tbsp of peanut butter, swirling with a toothpick.2/3 cup (167g) creamy peanut butter
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
Video
Nutrition
Serving: 1g | Calories: 516kcal | Carbohydrates: 70g | Protein: 12g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 647mg | Potassium: 339mg | Fiber: 5g | Sugar: 34g | Vitamin A: 140IU | Calcium: 169mg | Iron: 4mg