These peanut butter swirl chocolate muffins are the perfect combination of rich chocolate and creamy peanut butter. Moist, fluffy, and packed with flavor, these muffins make an indulgent breakfast or a delicious snack. The beautiful peanut butter swirls on top add a touch of elegance, making them as visually appealing as they are tasty.
Why You’ll Love This Recipe
- Combines chocolate and peanut butter for an irresistible flavor combination.
- Moist and fluffy texture that stays fresh for days.
- Easy to make with simple ingredients.
- Perfect for breakfast, snack time, or even dessert.
- Great for meal prepping and storing for later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Milk
- Vanilla extract
- Vegetable oil or melted butter
- Peanut butter (smooth or chunky)
- Chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, eggs, milk, vanilla extract, and vegetable oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips for extra chocolatey goodness.
- Spoon the batter into the muffin liners, filling them about ¾ full.
- Warm the peanut butter slightly in the microwave to make it easier to drizzle.
- Drop small spoonfuls of peanut butter on top of each muffin and use a toothpick or knife to swirl it into the batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Crunchy Peanut Butter: Use crunchy peanut butter instead of smooth for added texture.
- Nut-Free Version: Substitute peanut butter with sunflower seed butter or almond butter.
- Extra Chocolatey: Add a handful of dark chocolate chunks for an even richer taste.
- Healthier Option: Replace half of the all-purpose flour with whole wheat flour and use honey instead of sugar.
- Spicy Kick: Add a pinch of cinnamon or cayenne pepper for a unique twist.
Storage/Reheating
- Room Temperature: Store muffins in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week for extended freshness.
- Freezing: Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.
FAQs
How do I prevent my muffins from becoming dry?
Avoid overmixing the batter and ensure you do not overbake the muffins. Using oil or melted butter helps keep them moist.
Can I use natural peanut butter instead of regular peanut butter?
Yes, but natural peanut butter tends to be runnier, so you may need to stir it well before swirling it into the batter.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
How do I make these muffins dairy-free?
Use a non-dairy milk alternative like almond or oat milk and replace butter with vegetable oil.
Can I make these muffins without eggs?
Yes, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a substitute.
What type of chocolate chips work best?
Semi-sweet chocolate chips work well, but you can also use dark or milk chocolate based on your preference.
Why did my peanut butter sink to the bottom?
If the peanut butter is too heavy, try warming it slightly before swirling it into the batter to create a lighter texture.
Can I add bananas to this recipe?
Yes, you can replace half of the oil or butter with mashed banana for a delicious twist.
What’s the best way to create a perfect swirl?
Use a toothpick or skewer to gently swirl the peanut butter into the batter without overmixing.
Can I use a muffin mix instead of making the batter from scratch?
Yes, you can use a store-bought chocolate muffin mix and simply add the peanut butter swirl before baking.
Conclusion
Peanut butter swirl chocolate muffins are a delightful treat that perfectly balances the rich flavors of chocolate and peanut butter. Whether you enjoy them fresh out of the oven or save them for later, they are sure to be a crowd-pleaser. Try different variations to suit your taste, and enjoy these delicious muffins whenever you crave something sweet and satisfying.
Print
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Peanut Butter Swirl Chocolate Muffins are ultra-moist and packed with rich chocolate flavor, topped with a delicious peanut butter swirl. Perfect for breakfast or a sweet snack!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup peanut butter
Instructions
- Preheat oven: Set to 350°F (175°C). Line a muffin tin with liners.
- Mix dry ingredients: In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, beat sugar, oil, eggs, milk, and vanilla. Gradually add dry ingredients.
- Fill & swirl: Fill muffin cups ¾ full. Drop small dollops of peanut butter and swirl with a toothpick.
- Bake: Bake for 18-20 minutes. Let cool before serving.
Notes
- Use smooth or crunchy peanut butter.
- Add chocolate chips for extra richness.
- Store at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking