Description
Deliciously moist Chocolate Peanut Butter Swirl Muffins combining rich cocoa flavor with creamy peanut butter swirls. Perfect as a breakfast treat or an indulgent snack, these bakery-style muffins are easy to make and sure to satisfy any chocolate and peanut butter craving.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 cup milk
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
Peanut Butter Swirl
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until fully combined for an even batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and well-blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Prepare Peanut Butter Swirl: In a small bowl, combine the creamy peanut butter and powdered sugar, mixing until smooth and thick to create the swirl filling.
- Assemble Muffins: Fill each muffin liner halfway with the chocolate batter. Add a spoonful of the peanut butter mixture on top, then cover with more chocolate batter until the liners are about three-quarters full.
- Create Swirls: Use a toothpick or a knife to gently swirl the peanut butter into the chocolate batter, creating a marbled effect without fully mixing them together.
- Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can use either natural or conventional peanut butter; avoid peanut butter that is too oily or too dry to maintain optimal texture.
- For extra chocolate richness, consider adding chocolate chips to the batter before baking.
- Store muffins in an airtight container for up to 3 days or freeze them for up to 2 months for longer preservation.
