Chocolate Peanut Butter Muffins

one chocolate peanut butter muffin with the muffin liner peeled partially off and a bite taken out

4.82 from 27 ratings

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.

Prep Time10

Cook Time22

Rest Time15

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter muffins

Servings: muffins

Author: Beth

Equipment

Bakery Style Muffins Cookbook

Ingredients

3 cups all-purpose flour 360 grams
1 cup natural unsweetened cocoa powder 84 grams
1 ½ cup granulated sugar 300 grams
4 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs
1 ½ cup buttermilk 360 ml
½ cup vegetable oil 118 ml
1 tsp vanilla extract
⅔ cup creamy peanut butter 167 grams

Instructions

In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir together and set aside.
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine.
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.
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.

Nutrition