Fudgy Peanut Butter Muffins
Indulge in the decadence of these Fudgy Peanut Butter Muffins, a perfect fusion of rich cocoa and creamy peanut butter, all wrapped up in a moist, tender bite. These muffins are studded with semi-sweet chocolate chips and peanut butter chips, creating pockets of gooey indulgence in every mouthful. With a surprisingly quick prep time of just 15 minutes, they’re ideal for busy mornings, a sweet mid-day pick-me-up, or a crowd-pleasing treat at any gathering. Lightly spiced with a touch of vanilla and baked to perfection in 20 minutes, these muffins strike the perfect balance between fudgy and fluffy. Serve warm for an extra decadent experience, or store them for a grab-and-go snack that stays fresh for days. If you’re craving a chocolate and peanut butter masterpiece, these muffins deliver everything your taste buds desire!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 0.5 cup creamy peanut butter
- 0.5 cup semi-sweet chocolate chips
- 0.25 cup peanut butter chips
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
In a separate large bowl, beat the eggs. Add in the milk, vanilla extract, melted butter, and peanut butter, stirring until smooth.
Gradually fold the dry ingredients into the wet ingredients using a spatula or spoon. Mix until just combined; avoid overmixing.
Gently fold in the chocolate chips and peanut butter chips to disperse evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 240.0 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 455 mg | 35% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3149 mg | 67% | |
*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.
