Peanut Butter Chocolate Muffins

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It is time to bring these delicious Peanut Butter Chocolate Muffins home!  What I mean by that, is they were a guest post a couple of months ago and now it is time for them to come to their permanent home…so the next time someone has a “Muffin Round-Up”, I actually have a recipe to include!

They are so moist, and full of peanut butter and chocolate goodness…..

and can be made dairy-free if you choose.  I am still working on the best way to write my recipes.  When I write the recipe as “dairy-free” it leaves the “dairy lovers” scratching their heads trying to convert it back to a “regular” recipe.  So this recipe is written for the dairy lovers, with the dairy-free suggestions on the side .:)  Let me know what you think.  What works best for you?

How to make Peanut Butter Chocolate Muffins:

Preheat oven to 400 degrees.

In a large bowl, combine the peanut butter, oil, milk, eggs, and sugar with an electric mixer.

Stir in the flour, baking powder, and salt. Mix only until well combined.

Stir in the chocolate chips.

Scoop mixture into baking cups or a muffin pan sprayed with cooking spray.

For the Topping:

In a small bowl mix together the butter and chocolate peanut butter.

Add the brown sugar and flour. Mix to combine. It will be dry and crumbly.

Stir in the mini chocolate chips and chopped peanuts.

Sprinkle topping over muffin batter in pan.

Bake for 22 – 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Remove from oven and place on a cooling rack until ready to serve.

More delicious muffin recipes:

Bakery Style Blueberry Muffins

Blackberry Muffins with Lemon Glaze

Mocha Chip Muffins

Blackberry Ginger Chocolate Chip Muffins

Blueberry Lemon Waffled Muffins

Pepperoni Pizza Muffins

When I wrote this post five years ago Cassi and I were trying to decide where to live after the divorce was final. We both wanted to live near a beach and definitely somewhere with no snow!! Well, I ended up in Arizona and Cassi is in Florida…so at least one of us got an ocean. 🙂

Enjoy!!

Peanut Butter Chocolate Muffins

These Peanut Butter Chocolate Muffins are moist, delicious and packed with flavor making them the perfect breakfast treat!

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Course: Breakfast

Cuisine: American

Keyword: peanut butter, chocolate, muffins, breakfast, snack, brunch

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 Servings

Calories: 359kcal

Author: Lisa Johnson

Ingredients

For the Muffins

• 1/2 cup peanut butter I used creamy
• 1 cup milk I used coconut milk (box)
• 2 large eggs
• 1/2 cup granulated sugar
• 3 Tablespoons canola oil
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

For the Topping

• 1 Tablespoon unsalted butter or substitute non-dairy butter
• 2 Tablespoons Dark Chocolate Dreams Peanut Butter
• 1/4 cup unbleached all-purpose flour
• 1/4 cup organic brown sugar lightly packed
• 1/4 cup mini chocolate chips
• 1/4 cup chopped peanuts

Instructions

For the Muffins:

• Preheat oven to 400 degrees.
• In a large bowl, combine the peanut butter, oil, milk, eggs, and sugar with an electric mixer.
• Stir in the flour, baking powder, and salt. Mix only until well combined.
• Stir in the chocolate chips.
• Scoop mixture into baking cups or a muffin pan sprayed with cooking spray.

For the Topping:

• In a small bowl mix together the butter and chocolate peanut butter.
• Add the brown sugar and flour. Mix to combine. It will be dry and crumbly.
• Stir in the mini chocolate chips and chopped peanuts.
• Sprinkle topping over muffin batter in pan.
• Bake for 22 - 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
• Remove from oven and place on a cooling rack until ready to serve.

Nutrition

Calories: 359kcal | Carbohydrates: 41g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 284mg | Potassium: 321mg | Fiber: 2g | Sugar: 20g | Vitamin A: 120IU | Calcium: 97mg | Iron: 2.3mg