Fudgy Peanut Butter Chip Muffins

Nutriscore Rating: 53/100

Indulge in the ultimate chocolate-peanut butter combination with these rich and decadent Fudgy Peanut Butter Chip Muffins. Perfectly moist and loaded with cocoa flavor, these bakery-style muffins are studded with molten pockets of semi-sweet chocolate chips and creamy peanut butter chips in every bite. Quick to prepare in just 15 minutes and baked to fudgy perfection, they strike the perfect balance between a chewy brownie and a soft muffin. Whether enjoyed warm with a glass of milk or as an afternoon pick-me-up, these irresistible treats are guaranteed to satisfy your sweet tooth. Plus, they’re easy to store, making them an ideal make-ahead snack or dessert for any occasion.

Recipe Information

• Prep Time: 15 min
• Cook Time: 18 min
• Total Time: 33 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 2 Eggs, large
• 1 teaspoon Vanilla extract
• 0.75 cup Whole milk
• 0.5 cup Vegetable oil
• 0.5 cup Semi-sweet chocolate chips
• 1 cup Peanut butter chips

📝 Instructions

9 steps

1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the wells.

2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir until well combined.

3. In a separate medium bowl, whisk together the eggs, vanilla extract, milk, and vegetable oil until smooth and uniform.

4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

5. Fold in the semi-sweet chocolate chips and peanut butter chips, ensuring they are evenly distributed throughout the batter.

6. Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7. Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs (not wet batter).

8. Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

9. Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

1 serving (102.7g)

Calories		385
% Daily Value*
Total Fat		20.3 g	26%
	Saturated Fat	6.6 g	33%
	Polyunsaturated Fat	5.6 g
Cholesterol		32 mg	11%
Sodium		227 mg	10%
Total Carbohydrate		51.6 g	19%
	Dietary Fiber	4.3 g	15%
	Total Sugars	34.1 g
Protein		7.8 g	16%
Vitamin D		0.4 mcg	2%
Calcium		54 mg	4%
Iron		1.6 mg	9%
Potassium		225 mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2199 cal (43.5%%)

Protein: 374 cal (7.4%%)

Carbs: 2480 cal (49.1%%)