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5 from 1 vote

Chocolate Peanut Butter Muffins

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Snacks
Keyword: chocolate, chocolate and peanut butter, kid-friendly recipe, muffins, quick breads
Author: Suzanne Cowden


  • 2 cups unbleached all-purpose flour
  • ¼ cup dark cocoa powder
  • teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup brown sugar
  • ¼ cup vegetable oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2/3 cups semisweet chocolate chips plus a handful for sprinkling on top
  • ½ cup peanut butter
  • 1/2 cup lightly salted peanuts coarsely chopped


  • Preheat oven to 350º F. Grease or paper-line 12 standard-sized muffin cups.
  • Combine flour, cocoa powder, baking soda, and salt in a large bowl. Whisk until well mixed.
  • In a separate bowl, whisk together buttermilk, brown sugar, oil, egg, and vanilla.
  • Add the wet ingredients to the dry and mix until just combined, no more than 15 to 20 strokes. Fold in chocolate chips.
  • Divide the batter equally between muffin cups; they will be quite full. Grease a small spoon and dip it into each mound of batter, twirling and pressing down to create wells in the centers. Fill each well with a generously rounded teaspoon of peanut butter. Swirl the peanut butter into the batter with a skewer.
  • Sprinkle chopped peanuts and chocolate chips over the tops of the muffins. Press the toppings gently into the batter.
  • Bake for 13-16 minutes, until muffins are set and a toothpick inserted in the center comes out mostly clean.
  • Let cool in pan for about 5 minutes before removing to a rack. Serve warm or at room temperature.