Chocolate Peanut Butter Muffins

Chocolate peanut butter muffins swirled with creamy peanut butter and packed with rich cocoa flavor – does it get any better? These muffins bake up soft, moist, and totally irresistible every single time.

The best part is how that chocolate and peanut butter combo never fails. They’ve got the cozy taste of a peanut butter cup but in muffin form, which means yes, you can enjoy one for breakfast without guilt. Little bits of chocolate throughout make each bite extra special.

If my Double Chocolate Muffins made you smile, these are going to win you over instantly!

Why You’ll Love This Recipe

These chocolate peanut butter muffins combine the best of two worlds: deep cocoa richness and nutty peanut butter goodness.

Irresistible flavor combo: Chocolate and peanut butter are classics for a reason, and together they shine in every bite of these muffins.

Moist and fluffy texture: Sour cream and milk keep the crumb soft and bakery-style while still being sturdy enough to hold that peanut butter swirl.

Perfect sweetness: The cocoa balances with sugar and chocolate chips so the muffins aren’t overly sweet, just indulgent enough.

Fun surprise inside: Peanut butter ribbons melt slightly into the crumb, creating creamy pockets that feel decadent.

Great for any time of day: Enjoy them warm for breakfast, pack them for lunch, or save them as an after-dinner dessert.

Kid-friendly: The flavor combo makes these a guaranteed hit with kids and adults alike.

Customizable: You can easily tweak the recipe with nuts, different chocolate chips, or even peanut butter cups for extra flair.

You don’t have to do much to make these muffins even more irresistible. A sprinkle of chopped roasted peanuts on top before baking adds the best little crunch and makes them look extra special. Want to change things up? Try using crunchy peanut butter instead of creamy. Those tiny nutty bites in the swirl bring such a fun texture against the soft, chocolatey base.

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Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour
  
• ½ cup unsweetened cocoa powder
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ¼ teaspoon salt
  
• ½ cup granulated sugar
  
• ½ cup brown sugar, packed
  
• ½ cup vegetable oil (or melted butter)
  
• 2 large eggs, room temperature
  
• 1 cup sour cream (or Greek yogurt)
  
• ½ cup milk
  
• 1 teaspoon vanilla extract
  
• 1 cup semi-sweet chocolate chips
  

For the Peanut Butter Swirl:

• ½ cup creamy peanut butter (or crunchy for texture)
  
• 3 tablespoons powdered sugar
  
• 2 tablespoons milk
  

Optional Toppings:

• Extra chocolate chips
  
• Chopped roasted peanuts
  
• Peanut butter drizzle after baking
  

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Step-by-Step Instructions

1. Prepare the Batter

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup. In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. In another larger bowl, whisk together the sugars, oil, eggs, sour cream, milk, and vanilla until smooth. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Stir in the chocolate chips so they’re evenly distributed.

2. Make the Peanut Butter Swirl

In a small bowl, stir together peanut butter, powdered sugar, and milk until smooth and spreadable. The mixture should be thick but still able to drizzle. Adjust with a splash of milk if needed. This step creates the creamy ribbons that run through the chocolate muffin batter.

3. Layer the Muffins

Fill each muffin cup about one-third full with chocolate batter. Spoon a teaspoon of the peanut butter mixture on top, then add more chocolate batter until the cup is about three-quarters full. Use a toothpick or skewer to gently swirl the peanut butter into the batter, creating a marbled effect. Sprinkle extra chocolate chips or chopped peanuts on top if you like.

4. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Be careful not to overbake, as the muffins will lose their soft, moist texture. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

5. Serve and Enjoy

These muffins taste amazing while still slightly warm, when the chocolate chips are gooey and the peanut butter swirls are creamy. Store leftovers in an airtight container at room temperature for 2 to 3 days, or refrigerate to keep them fresh longer.

Tips & Variations

• Go nutty: Add a handful of chopped peanuts or walnuts to the batter for extra crunch.
  
• Extra chocolate: Use a mix of milk, dark, and semi-sweet chips for layers of chocolate flavor.
  
• Dessert-ready: Top with a drizzle of melted chocolate or warm peanut butter after baking for a bakery-style finish.
  
• Healthier swap: Try whole wheat flour for added fiber or natural peanut butter for less sugar.
  
• Fun twist: Press a mini peanut butter cup into the center of each muffin before baking—it melts into a gooey surprise.
  
• Freezer-friendly: Bake and cool muffins, then freeze in a sealed bag for up to 2 months. Warm in the microwave for 20 seconds to enjoy later.
  

My favorite variation is sneaking a swirl of Nutella into half the batch. It pairs so well with peanut butter and adds a creamy hazelnut richness that feels over-the-top indulgent.

Serving Suggestions

These muffins work beautifully for both casual and special occasions. Pair them with a cold glass of milk for a classic snack, or enjoy them alongside your morning coffee to start the day with something indulgent. They also make a great addition to brunch spreads—serve them with fresh fruit and scrambled eggs to balance the richness.

When I host gatherings, I like to arrange them on a wooden board with bowls of peanut butter, Nutella, and extra chocolate chips on the side so guests can customize their muffins. They also shine on holiday mornings, especially when served warm with a drizzle of peanut butter glaze and a sprinkle of chopped peanuts for presentation.

Frequently Asked Questions

Can I make these muffins ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the fridge. Bake fresh when ready to serve.

Can I freeze chocolate peanut butter muffins?

Absolutely. Freeze cooled muffins in an airtight bag for up to 2 months. Warm them in the microwave or oven before serving for that fresh-baked taste.

Can I use natural peanut butter?

Yes, though natural peanut butter is runnier, so add a little less milk when making the swirl to keep it thick.

Do I need sour cream?

Sour cream makes the crumb extra soft and moist, but Greek yogurt works just as well as a substitute.

Can I make these muffins gluten-free?

Yes, just use a reliable 1:1 gluten-free flour blend in place of the all-purpose flour.

What’s the best way to store leftovers?

Keep them in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5. For long-term storage, freeze and thaw as needed.

Can I reduce the sugar?

You can cut back by a few tablespoons if you prefer less sweetness. The chocolate chips and peanut butter still keep the flavor rich.

Final Thoughts

Chocolate Peanut Butter Muffins bring together everything you crave in one perfect package: rich cocoa, creamy peanut butter, and the kind of moist crumb that makes every bite feel indulgent. They’re simple enough to make for a weekday breakfast but special enough to share at a gathering.

What I love most is how versatile they are—you can tweak them with toppings, fillings, or mix-ins to match the occasion. Whether enjoyed fresh from the oven or warmed from the freezer on a busy morning, these muffins never lose their magic. This recipe has become one of those reliable go-tos in my kitchen, the kind that makes people smile as soon as they take their first bite.