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Chocolate Peanut Butter Muffins Recipe

Chocolate Peanut Butter Muffins Recipe
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★★★★★

4.7 from 6 reviews

These Chocolate Peanut Butter Muffins combine rich cocoa flavor with creamy peanut butter for a moist, delicious treat. Perfect for breakfast or a snack, they use Greek yogurt for extra protein and a tender crumb. Easy to prepare and full of chocolate chips, these muffins satisfy sweet cravings with a wholesome twist.

Ingredients

Scale

Dry Ingredients

  • 1 cup all purpose flour (120g)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar (or sugar substitute)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet Ingredients

  • 2 large eggs
  • 1 cup plain Greek yogurt (5% preferred) (224g)
  • 1/2 cup unsweetened vanilla almond milk (or any milk preferred)
  • 1/4 cup creamy peanut butter (or nut butter)
  • 1 tsp. vanilla extract

Add-Ins

  • 1/2 cup chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate large bowl, beat the eggs lightly. Add the plain Greek yogurt, unsweetened vanilla almond milk, creamy peanut butter, and vanilla extract. Whisk until smooth and combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender. Fold in the chocolate chips evenly through the batter.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. For extra indulgence, optionally add extra chocolate chips on top or swirl some peanut butter on the batter before baking.
  6. Bake: Bake in the preheated oven for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
  7. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature, optionally drizzled with extra peanut butter and a sprinkle of flaky sea salt.

Notes

  • Use plain Greek yogurt with around 5% fat content for moist texture; low-fat can also work but may alter moisture.
  • Substitute granulated sugar with your preferred sugar substitute for a lower-sugar option.
  • Any nut butter can substitute peanut butter if allergies or preference requires.
  • Check doneness by toothpick test to avoid overbaking and dry muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
  • Freeze baked muffins up to 2 months; thaw at room temperature before serving.

Nutrition

Keywords: Chocolate Peanut Butter Muffins, easy muffin recipe, Greek yogurt muffins, chocolate muffins, peanut butter dessert, healthy muffins

Find it online: https://flavorsbymaya.com/chocolate-peanut-butter-muffins-recipe/