Dessert

Chocolate Peanut Butter Muffins Recipe

Bylilan Sage January 18, 2026January 18, 2026

Introduction

These Chocolate Peanut Butter Muffins combine rich cocoa flavor with a delightful peanut butter center, creating a perfect balance of sweet and nutty. Soft and moist, they make a wonderful treat for breakfast or an afternoon snack.

A chocolate cupcake sits center stage in a white cupcake liner, topped with a smooth layer of creamy peanut butter frosting that is light brown and shiny, spread thickly but with some texture and peaks. On top of the frosting, five large, dark chocolate chips are placed randomly, adding a round, slightly matte contrast to the creamy layer beneath. Behind it, parts of two more chocolate cupcakes with peanut butter frosting and chocolate chips can be seen. The cupcakes rest on a white plate with a thin black rim, set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup 2% milk
1/3 cup plain Greek yogurt
1 large egg
2/3 cup granulated sugar
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
Peanut butter, 1/2 tablespoon per muffin

Instructions

Step 1: Preheat the oven to 375ºF and line a standard muffin pan with paper liners.
Step 2: In a large bowl, whisk together the milk, Greek yogurt, egg, and sugar until combined.
Step 3: Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Mix gently until just combined, scraping the sides of the bowl as needed. Fold in the mini chocolate chips.
Step 4: Spoon the batter into the muffin cups about two-thirds full. Place 1/2 tablespoon of peanut butter in the center of each muffin’s batter.
Step 5: Bake for 12 to 14 minutes, or until a toothpick inserted near the peanut butter center comes out clean. Let the muffins cool before removing them from the pan.

Tips & Variations

Use creamy or crunchy peanut butter depending on your texture preference.
For extra richness, drizzle melted peanut butter over the cooled muffins.
Substitute almond or sunflower seed butter for a different nutty flavor or to accommodate allergies.
Try adding chopped nuts or a sprinkle of sea salt on top before baking for added texture and flavor contrast.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat in the microwave for about 15 seconds to enjoy warm.

How to Serve

A close-up image of a dark brown chocolate muffin broken open by a woman's hand, revealing a creamy light brown peanut butter filling flowing out from the center. The muffin's texture looks soft and moist, with a slightly crumbly crust on the outside. The muffin rests on a light brown paper liner, all set on a surface with a white marbled texture. The woman's fingers gently hold the muffin, showing the gooey contrast between the dark chocolate cake and the smooth peanut butter inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute 2% milk with whole milk, almond milk, or oat milk, but keep in mind it may slightly change the texture and flavor.

How do I prevent the peanut butter from sinking to the bottom?

Adding the peanut butter as a dollop in the center of partially filled muffin cups helps keep it suspended. Avoid stirring it into the batter before baking.