Description
These Chocolate Peanut Butter Swirl Muffins combine rich cocoa and creamy peanut butter into a moist, flavorful treat perfect for breakfast or an indulgent snack. The muffins feature a tender crumb enhanced by Greek yogurt and a delightful peanut butter swirl, delivering a balance of chocolatey goodness and nutty richness in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup milk
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup creamy peanut butter (plus extra for swirling)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, granulated sugar, and brown sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, milk, plain Greek yogurt (or sour cream), vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender muffin texture.
- Add Peanut Butter and Chocolate Chips: Carefully fold in the peanut butter and optional chocolate chips, ensuring an even distribution but keeping the batter light.
- Fill Muffin Cups and Swirl: Spoon the batter into the muffin cups, filling each about three-quarters full. Drop a small spoonful of extra peanut butter on top of each muffin and use a toothpick to gently swirl it into the batter, creating a marbled effect.
- Bake: Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a richer chocolate flavor, substitute unsweetened cocoa powder with dark cocoa powder.
- Natural peanut butter can be used but may slightly alter the texture of the muffins.
- These muffins freeze well; wrap them tightly and store in an airtight container for up to 2 months.
