Chocolate Peanut Butter Chip Muffins are like having a cake version of a Reece cup. One bite and you are addicted. You’ll be making these every opportunity you have. And they are under 300 calories so no guilt eating these delicious muffins!
How were these delicious muffins invented? Read below for some details. Or just skip to the recipe. They are so easy to make, you’ll have them in the oven before you finish this paragraph!
Muffins recipes are relatively new to me. Up until a week ago, I’ve always stuck to those artificial packages and store bought super calorific muffins. It’s not that I didn’t want to make my own, they just looked so hard to make! And every time I tried, I failed miserably. They mostly ended up looking like cupcakes with very flat tops and they often tasted absolutely dreadful.
It wasn’t until I was talking with my friend, Tara that she helped me break the code. One, my madeira cakes had a domed top by design. Second, so did cornbread. So what was it in these two recipes that caused this to happen? More flour and less mixing!
So I decided to try again. This time, I thought: why not modify a recipe I already know works well? Taking a cake recipe, I lowered the sugar and fat content and raised the flour. It was successful! Thanks, Tara! I finally made a lovely muffin.
Now if I could just become more creative on the names of said muffin… Not a very catchy title: Chocolate Peanut Butter Chip Muffins. But still tasty! What would you call them?
First, gather your ingredients. 
Next, line or prepare your pan. 
Stir together the dry ingredients except peanut butter chips first. 
Mix wet ingredients in with dry. 
Then fold in the chips. 
Equally divide the batter. 
If desired, sprinkle a few more chips on top. 
Bake 16 – 19 minutes. 
Move to a wire rack after 5 minutes. 
Serve them while still warm. 
Happy baking!
Chocolate Peanut Butter Chip Muffins
Ingredients
- 1 ½ cups (225g) flour
- 1 cup (200g) sugar
- ¾ cup (180g) peanut butter chips
- ¾ cup (180mL) milk
- 2 large (100g) eggs
- ⅓ cup (80mL) oil
- ½ cup (40g) cocoa powder
- 1 tsp (6g) baking soda
- 1 tsp (5mL) vanilla
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 400F (200C.)
- Grease or line a muffin tin with paper cups.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
- In a smaller bowl, combine milk, eggs, oil and vanilla. Pour wet ingredients into dry, mixing until just combined.
- Fold in peanut butter chips.
- Divide batter equally into each muffin tin, about 3 tbs.
- Bake 16 – 19 minutes or until a toothpick inserted in the center comes out clean.
Very good! They puffed up perfectly and had a great pb to chocolate ratio. I noticed mine were a bit dry, so perhaps next time I will reduce the baking time.
Glad you liked them, Alice. Do try to reduce the baking time just a tad. Every oven is different, so yours may be a little more sufficient than mine and bake up quicker. I try to go to an internal temperature of 190-200F as chocolate does tend to be dry when it’s over-baked even just a minute or so. If they are still too dry after that, you can send me a message and I’ll be glad to help.
That is wonderful news! I’m glad you enjoyed the recipe and have learned to listen your oven for baking times.
Hi, i made these and they turned out very good! I added a few extra minutes to the baking time, stopped at around 21 minutes. Came out perfect. Will keep this for future references. Thank you dfor the share.
I’m so glad you enjoyed the muffins! Smart to add a few minutes of baking time to suit your oven.