Description
Indulge in these rich and moist Chocolate Peanut Butter Muffins that combine the delicious flavors of chocolate and peanut butter.
Ingredients
Scale
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup plain yogurt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ⅓ cup milk
- 2 large eggs
- ¾ cup semisweet chocolate chips
- ½ cup peanut butter
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda together.
- In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.
- Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.
- Fill the muffin liners no more than ⅔ full with chocolate batter.
- Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well. Use a toothpick to swirl the peanut butter and chocolate batter together.
- Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the muffins cool for 10 minutes in the tin, then transfer muffins to a cooling rack to cool completely. Serve and enjoy.
Notes
- Make sure not to overmix the batter to keep the muffins fluffy.
- You can substitute the granulated sugar with brown sugar for a deeper flavor.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg