Chocolate Peanut Butter Muffins (Print Format)
Moist muffins bursting with chocolate and creamy peanut butter flavor, perfect for breakfast or snacks.
# Ingredients:
→ Dry Ingredients
01 -
1¼ cups all-purpose flour
02 -
¾ cup unsweetened cocoa powder
03 -
1½ teaspoons baking powder
04 -
1 teaspoon kosher salt
05 -
½ teaspoon baking soda
→ Wet Ingredients
06 -
1 cup plain yogurt
07 -
¾ cup granulated sugar
08 -
½ cup vegetable oil
09 -
⅓ cup milk
10 -
2 large eggs
→ Add-ins
11 -
¾ cup semisweet chocolate chips
12 -
½ cup peanut butter
# Steps:
01 -
Set oven to 350°F and line a 12-cup muffin tin with paper liners to ensure even baking and easy removal.
02 -
Whisk together flour, cocoa powder, baking powder, kosher salt, and baking soda in a medium bowl until evenly distributed.
03 -
In a large bowl, whisk yogurt, granulated sugar, vegetable oil, milk, and eggs until the mixture is smooth and homogenous.
04 -
Gently add the dry ingredients to the wet mixture, stirring until just combined to preserve a tender muffin crumb.
05 -
Carefully fold semisweet chocolate chips into the batter to distribute them evenly without breaking.
06 -
Spoon batter into muffin liners, filling each about two-thirds full to allow room for rising.
07 -
Top each muffin with approximately two-thirds tablespoon of peanut butter and swirl it gently through the batter using a toothpick for a marbled effect.
08 -
Bake muffins for 20 to 22 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
09 -
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Tips:
01 -
Avoid overmixing the batter to maintain tenderness and a fluffy texture.
02 -
Substitute granulated sugar with brown sugar for a richer taste.
03 -
Store muffins in an airtight container at room temperature for up to three days, or freeze for longer storage.