Chocolate Peanut Butter Swirl Muffins Recipe

Introduction

Chocolate Peanut Butter Swirl Muffins combine rich cocoa with creamy peanut butter in a moist, tender bite. Ready in just 35 minutes, these muffins are perfect for breakfast or a sweet snack any time of day.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
• 1/2 cup vegetable oil (or melted butter for richer flavor)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter
• 1/2 cup chocolate chips (optional but recommended for added richness)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Step 2: In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing. Fold in the chocolate chips if using.
5. Step 5: Spoon the batter into each muffin cup, filling them about halfway. Drop small dollops of creamy peanut butter on top of the batter in each cup.
6. Step 6: Use a toothpick or skewer to swirl the peanut butter into the batter, creating a marbled effect.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer taste, substitute vegetable oil with melted butter.
• Try crunchy peanut butter for added texture in the swirls.
• Add chopped nuts or swap chocolate chips for peanut butter chips for a twist.
• If you don’t have buttermilk, mixing regular milk with lemon juice or vinegar works perfectly.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but it may be a bit less smooth to swirl. You might want to stir it beforehand to ensure even consistency.

Are these muffins dairy-free if I use milk with vinegar instead of buttermilk?

Using milk with vinegar or lemon juice still contains dairy. For a dairy-free version, substitute with a plant-based milk such as almond or soy milk mixed with vinegar.

Chocolate Peanut Butter Swirl Muffins Recipe

Print Recipe

★★★★★

4.9 from 630 reviews

Delicious and moist Chocolate Peanut Butter Swirl Muffins combining rich cocoa flavor with creamy peanut butter swirls, perfect for breakfast or a snack, made in just 35 minutes.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Dessert, Snack, Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
• 1/2 cup vegetable oil (or melted butter for richer flavor)
• 2 large eggs
• 1 teaspoon vanilla extract

Additional Ingredients

• 1/3 cup creamy peanut butter
• 1/2 cup chocolate chips (optional but recommended for added richness)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and uniformly combined.
4. Blend Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients and gently stir until just combined, avoiding overmixing to keep the muffins tender. If using, fold in the chocolate chips carefully.
5. Create Swirls: Spoon the batter evenly into each muffin cup, filling them about halfway. Drop small dollops of creamy peanut butter on top of the batter. Using a toothpick or skewer, swirl the peanut butter into the batter to create a marbled effect.
6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean, indicating they are fully cooked.
7. Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious chocolate peanut butter swirl muffins.

Notes

• You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice for 5 minutes.
• Use melted butter instead of vegetable oil to add richness to the muffins.
• The peanut butter swirl can be increased or decreased based on personal preference.
• Chocolate chips are optional but recommended for extra chocolate flavor and texture.
• Do not overmix the batter to ensure light and fluffy muffins.
• Cool muffins completely before storing to maintain texture and freshness.

Keywords: Chocolate Peanut Butter Muffins, Swirl Muffins, Chocolate Muffins, Peanut Butter Muffins, Easy Muffins, Breakfast Muffins, Snack Muffins