Fudgy Peanut Butter Chip Muffins
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the wells.
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.
In a separate medium bowl, whisk together the eggs, vanilla extract, milk, and vegetable oil until smooth and uniform.
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.
Fold in the semi-sweet chocolate chips and peanut butter chips, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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).
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.
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
Calories |
4515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 611.3 g | 222% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 400.3 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 524 mg | 40% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 2973 mg | 63% | |
*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.
