Ultimate Chocolate Peanut Butter Muffins
Bakery-style chocolate peanut butter muffins with perfectly domed tops and incredibly moist texture. Rich cocoa and creamy peanut butter create an irresistible combination using simple pantry ingredients.
Ingredients
- 3 cups 360g all-purpose flour
- 1 cup 84g natural unsweetened cocoa powder
- 1½ cups 300g granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 1½ cups 360ml buttermilk
- ½ cup 118ml vegetable oil
- 1 tsp vanilla extract
- ⅔ cup 167g creamy peanut butter
Instructions
- Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in medium bowl. Whisk thoroughly to eliminate lumps.
- In large mixing bowl, whisk eggs until smooth. Add buttermilk, vegetable oil, and vanilla extract. Stir until completely combined.
- Gradually fold dry ingredients into wet ingredients using rubber spatula. Mix just until combined - batter will be thick.
- Cover bowl with kitchen towel and let batter rest 15 minutes. Meanwhile, preheat oven to 425°F (220°C).
- Line 12-cup muffin pan with 6 paper liners, filling every other cup for proper spacing.
- Fill each liner with 2 tablespoons batter. Microwave peanut butter for 20-30 seconds until melty. Drop ½ tablespoon melted peanut butter into each cup and swirl with toothpick.
- Add remaining batter, filling liners to top. Top each with another ½ tablespoon peanut butter and swirl again.
- Bake at 425°F for 7 minutes. Reduce temperature to 350°F (180°C) without opening oven door. Continue baking 12-14 minutes until toothpick comes out clean.
- Cool in pan for 5 minutes before transferring to wire rack. Repeat with remaining batter.
Notes
Rest period is crucial for proper dome formation and texture
Fill every other muffin cup to allow proper spreading and dome development
Fill liners completely to top for bakery-style height
Store in airtight container for up to 4 days or freeze up to 3 months
Can substitute crunchy peanut butter for different texture
Add ½ cup mini chocolate chips for extra chocolate flavor
Fill every other muffin cup to allow proper spreading and dome development
Fill liners completely to top for bakery-style height
Store in airtight container for up to 4 days or freeze up to 3 months
Can substitute crunchy peanut butter for different texture
Add ½ cup mini chocolate chips for extra chocolate flavor
