Delicious, easy, and the ultimate muffin indulgence, these Double Chocolate Peanut Butter Muffins are the perfect option for a quick breakfast or afternoon snack!
So y’all already know that I have a love affair going on with the whole chocolate peanut butter combo. I’m going to go out on a limb and declare that it’s the best flavor combination out there. Even trumps the sweet and salty pairing. Fight me.
These muffins take that flavor combo and kick it up even more with the addition of extra chocolate. They are absolutely amazing, and easy to make. Win. Win. We loved grabbing one for breakfast as we were headed out the door. Having them ready to go made the mornings so much easier! And PJ enjoyed sneaking one or two for one of her 15 afternoon snacks she needs to survive. 😉
Can They Be Made Without The Peanut Butter?
Absolutely! If you have an allergy or just an odd dislike of peanut butter, you can leave it completely out and just have double chocolate muffins. Or substitute any nut butter in it’s place.
How Do I Warm Them Back Up?
Simply pop one in the microwave for about 10 seconds or so and then you’ll have a warm, delicious bite!
More Chocolate Peanut Butter Deliciousness:
- Chocolate Chip Banana Peanut Butter Mini Muffins
- Greg’s Goodies
- No-Bake Peanut Butter Chocolate Chip Cookie Pie
- Reese’s Peanut Butter Cup Cake Bars
Double Chocolate Peanut Butter Muffins
- 1/2 cup butter - melted
- 3/4 cup brown sugar
- 1/2 cup vanilla yogurt*
- 1 tablespoon vanilla extract
- 1/4 cup milk**
- 1/2 cup cocoa powder
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup peanut butter
- 1 cup chocolate chips
- Mix the butter, sugar, yogurt, extract, milk, cocoa powder and eggs in a bowl. Wisk well until mixed.
- In a seperate small bowl mix together the flour, baking powder, and baking soda. Stir to combine.
- Add the dry ingredients to the wet ingredients and mix.
- Mix in the peanut butter and chocolate chips. Stir just to combine, do not over mix. It is ok to see ribbons of peanut butter in the batter. It makes the muffins look really pretty once baked.
- Place muffin liners into a muffin tray and scoop the batter into the liners. I suggest filling about ¾ of the way full so that your batter doesn’t spill over.
- Place in a 425 degree oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm but slightly springy to the touch.
- Remove from oven and allow to cool on a cooling rack.
If you happen to make this recipe, I’d love to know and hear what you thought! Tag @momstestkitchen or leave a comment below!
Thanks for stopping by!