Get the Recipe:
Chocolate Peanut Butter Swirl Muffins
These chocolate peanut butter swirl muffins combine a soft, tender chocolate muffin with ribbons of creamy peanut butter for an easy homemade treat that's perfect for breakfast, snacking, or whenever you're craving the classic chocolate and peanut butter combination.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- ½ cup (42 g) unsweetened natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 ml) neutral oil, like vegetable or canola oil
- 2 large eggs, at room temperature
- ¾ cup (180 ml) milk
- ¼ cup (56 g) sour cream, or plain Greek yogurt
- 2 teaspoons vanilla extract
- ⅓ cup (75 g) creamy peanut butter
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Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the butter, oil, eggs, milk, sour cream, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients. Mix just until combined. (The batter will be fairly thick.)
- Microwave the peanut butter in short bursts (10-15 seconds) until pourable but thick (like warm honey).
- Fill each muffin cup about 1/3 full. Add a drizzle of peanut butter, then top with a spoonful of the remaining batter and another drizzle of peanut butter. Use a toothpick or thin knife to swirl gently.
- Bake for 5 minutes.
- Reduce the heat to 350°F (175°C). Bake 12 to 15 minutes, or until a pick inserted into the center comes out with just a few moist crumbs.
- Cool in the pan on a wire rack for 10 minutes. Then remove the muffins from the pan to cool completely.
Warming the peanut butter until it's thick but pourable makes it much easier to create smooth swirls throughout the batter.
Notes
- Peanut butter: For the best results, use a regular creamy peanut butter, such as Jif or Skippy. Natural peanut butter can separate and may not swirl as smoothly into the batter.
- Warm as needed: If the peanut butter thickens while you're assembling the muffins, warm it again for a few seconds to keep it easy to drizzle and swirl.
- Don't over-mix: Mix the batter just until combined for the most tender muffins.
- Store tightly covered at room temperature up to 3 days.
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