Chocolate Peanut Butter Swirl Muffins are a decadent treat combining the rich flavors of chocolate and creamy peanut butter in a moist, fluffy muffin. Perfect for breakfast, brunch, or an indulgent snack, these muffins are sure to satisfy any sweet tooth.
Equipment:
- Muffin tin
- Paper liners or non-stick spray
- Mixing bowls
- Electric mixer or whisk
- Spoon or spatula
- Toothpick or skewer for swirling
Ingredients:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
For the Peanut Butter Swirl:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
- Prepare the Peanut Butter Swirl:
- In a small bowl, mix the creamy peanut butter, powdered sugar, melted butter, and vanilla extract until smooth and well combined. Set aside.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream the Butter and Sugars:
- In another bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill the Muffin Cups:
- Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
- Add the Peanut Butter Swirl:
- Drop a teaspoon of the peanut butter mixture onto each muffin. Use a toothpick or skewer to swirl the peanut butter into the batter, creating a marbled effect.
- Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For an extra chocolatey treat, fold in 1/2 cup of chocolate chips into the batter before filling the muffin cups.
- To keep the peanut butter swirl distinct, don’t over-swirl the mixture into the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Chocolate Peanut Butter Swirl Muffins are a heavenly combination of rich chocolate and creamy peanut butter, perfect for any occasion. These moist and flavorful muffins are sure to become a favorite, whether enjoyed with a morning coffee or as an afternoon treat. Enjoy baking and indulging in these delightful swirled muffins!
Chocolate Peanut Butter Swirl Muffins
Chocolate Peanut Butter Swirl Muffins are a decadent treat combining the rich flavors of chocolate and creamy peanut butter in a moist, fluffy muffin.
Equipment
- Muffin tin
- Paper liners or non-stick spray
- Mixing bowls
- Electric mixer or whisk
- Spoon or spatula
- Toothpick or skewer for swirling
Ingredients
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream or Greek yogurt for extra moisture
- For the Peanut Butter Swirl:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
- Prepare the Peanut Butter Swirl:
- In a small bowl, mix the creamy peanut butter, powdered sugar, melted butter, and vanilla extract until smooth and well combined. Set aside.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream the Butter and Sugars:
- In another bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill the Muffin Cups:
- Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
- Add the Peanut Butter Swirl:
- Drop a teaspoon of the peanut butter mixture onto each muffin. Use a toothpick or skewer to swirl the peanut butter into the batter, creating a marbled effect.
- Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Notes
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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