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    Chocolate Peanut Butter Muffins

    Jan 7, 2022 · Leave a Comment

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    Jump to Recipe Print Recipe
    chocolate peanut butter muffins stacked.

    These decadent chocolate peanut butter lava muffins are insanely delicious and bursting with peanut butter and chocolate flavor. This combination of a fluffy chocolate muffin and a gooey peanut butter truffle center will sure become a family favorite.

    You can turn these molten peanut butter muffins into a spectacular dessert for a dinner party by topping them with a scoop of ice cream, drizzling them with chocolate sauce or ganache and serving them with a dollop of whipped cream.

    two chocolate peanut butter muffins stacked on top of each other, top one has a bite taken out of it

    POSSIBLE VARIATIONS

    Even though these peanut butter molten muffins are absolutely delicious as is, you can add and substitute flavor by trying different fillings like nutella or salted caramel. 

    • Nutella Molten Muffins – This recipe uses Nutella instead of peanut butter for the truffle center and is also super yummy.
    • Salted Caramel Filling - Freeze teaspoon sized balls of salted caramel. Cover them with the cooled ganache and roll into balls. Freeze again until ready to use.
    • CHOCOLATE CHIPS – You can use milk chocolate, bittersweet or white chocolate chips instead of the semi-sweet chocolate and peanut butter chips.
    chocolate peanut butter muffins in a muffin tin, with whole peanuts, truffles and peanut butter chips
    Chocolate Peanut Butter Truffles and Chocolate Peanut Butter Muffins

    CHOCOLATE PEANUT BUTTER MUFFINS INGREDIENTS

    You may have all of these peanut butter chocolate lava muffins ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

    Jump to Recipe
    • Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch. 
    • Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won't set properly.
    • Peanut butter: We used Skippy, but an all-natural peanut butter works as well, but try to use creamy for that smooth truffle center.  
    • Granulated Sugar
    • Cocoa powder: Use all natural unsweetened cocoa powder for these muffins. Dutch processed cocoa powder cannot be substituted here as it would change the outcome of the bake and may cause sunken muffins or an odd taste. 
    • Salt
    • Baking soda 
    • Baking powder
    • All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted in a pinch. Cake flour can be substituted by adding an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
    • Buttermilk: Use buttermilk if you have some at hand, but you can also use plain whole milk instead.
    • Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
    • Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
    • Vanilla extract
    • Unsalted Butter
    • Chocolate chips: Regular and mini chocolate chips work well in this recipe. Of course these are optional and can also be omitted. 
    • Peanut chips
    display of peanut butter chocolate lava muffin ingredients

    INSTRUCTIONS

    If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.

    Jump to Recipe

    TOOLS AND SUPPLIES NEEDED:

    • mixing bowls
    • plate
    • small saucepan
    • measuring cups and spoons
    • whisk
    • cutting board and knife
    • Muffin tin
    • Paper muffin cup liners
    • Melon baller: A melon baller definitely comes in handy to form the chocolate truffles but it is not necessary. You can also just use a tablespoon and scoop the ganache that way. Just be sure your ganache mixture is thoroughly chilled as a bit more rolling might be necessary.
    • plastic wrap
    • parchment paper

    MAKE THE TRUFFLES

    CHOP THE CHOCOLATE  Finely chop the chocolate bars and place in a heat-resistant bowl.

    whisking cream on the stove
    hot cream over chocolate in a bowl

    HEAT THE HEAVY CREAM: Heat the heavy cream in a small saucepan until it just comes to a simmer. Pour the cream over the chocolate.

    KITCHEN TIP

    You can also microwave the heavy cream just until simmering rather than simmering on the stovetop.

    plate over bowl
    whisk mixing chocolate and cream

    MELT CHOCOLATE: Place a plate over the top of the bowl. Allow to set for 2-3 minutes or until chocolate has softened completely.

    WHISK: Whisk together the cream and melting chocolate until a smooth, glossy ganache forms. If some chunks of the chocolate remain, you can microwave the mixture for 15-30 seconds until fully melted and smooth.

    ganache stirred with whisk
    peanut butter added to ganache

    ADD PEANUT BUTTER: Add the peanut butter to the ganache mixture and stir or whisk until completely combined.

    KITCHEN TIP

    We used Skippy peanut butter - you can use an all-natural peanut butter also, but try to use creamy for that smooth truffle center. Different peanut butter brands may change the consistency of the truffle, but chilling the peanut butter ganache should ensure that the truffles can be rolled into balls.

    ganache and peanut butter mixed with spoon
    peanut butter ganache bowl covered with plastic wrap

    COOL: Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.

    melon ball spoon scooping ganache
    hand rolling truffles

    SCOOP TRUFFLES: When the ganache is solid all the way through, use a melon baller to form 1 tablespoon size scoops of the ganache.

    KITCHEN TIP

    A melon baller definitely comes in handy to form the chocolate truffles but it is not necessary. You can also just use a tablespoon and scoop the ganache that way. Just be sure your ganache mixture is thoroughly chilled as a bit more rolling might be necessary.

    hand holding truffle
    truffles lined up on baking sheet

    ROLL TRUFFLES: Roll between the palms of our hands to form a round ball and place on a piece of parchment paper.

    CHILL: Keep truffle balls chilled until ready to put into the muffin batter.

    KITCHEN TIP

    Truffles can be made up to a month in advance and stored in the freezer. 

    MAKE THE MUFFINS

    KITCHEN TIP

    Do not mix the muffin batter until the truffles are rolled and ready. The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid).

    PREHEAT THE OVEN: Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.

    muffin dry ingredients in a bowl
    muffin wet ingredients in a bowl

    COMBINE DRY INGREDIENTS: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.

    COMBINE WET INGREDIENTS: In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, buttermilk, and sour cream. Combine well.

    KITCHEN TIP

    Whole milk can be substituted for the buttermilk, but the buttermilk (and the sour cream) add moisture to the finished muffins.

    KITCHEN TIP

    In case you don’t have buttermilk at home you can make an easy substitute by adding 1 tablespoon of lemon juice or white vinegar to a 1 cup measuring cup and then topping it off with whole milk. Let it sit for a couple of minutes and then use your homemade buttermilk just as directed in the recipe.

    wet and dry muffin ingredients mixed in bowl
    chocolate chips added to muffin batter

    COMBINE WET AND DRY INGREDIENTS: Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.

    ADD CHOCOLATE CHIPS: Add the chocolate chips (you can substitute peanut butter chips if desired) and stir just until distributed throughout the batter.

    ice cream scoop full of muffin batter over muffin tin
    muffin tin with batter in cups

    BEGIN ASSEMBLING: Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.

    truffle added to muffin batter
    muffin batter put over truffle

    ADD TRUFFLES: Place one peanut butter truffle ball into the center of the batter and cover with another scoop of batter.

    full muffin tins
    peanut butter chips on top of muffin batter in tin

    SPRINKLE MUFFINS: Sprinkle peanut butter chips over the top of the batter.

    cooked chocolate peanut butter muffins
    chocolate peanut butter muffins

    BAKE: Bake muffins for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.

    COOL: Cool muffins for about 10 minutes and then transfer to a wire rack to finish cooling. Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.

    KITCHEN TIP

    The recipe will make 12 truffles and 12 muffins. Either one or both recipes can be easily doubled. If you'd like to make truffles AND truffle muffins, simply double the truffle recipe from the start. The recipe will make 8-10 muffins without the truffle center.

    STORAGE TIPS

    Counter: Muffins can be stored in an airtight container or zip top bag for 2-3 days.

    Freeze: In a Ziploc freezer bag or an airtight plastic container peanut butter chocolate muffins can be frozen for up to 3 months.

    Defrosting: Let the muffins sit at room temperature for at least a couple of hours. Before serving you might want to pop them in the microwave for a couple of seconds (not more than 10 seconds) to make the middle nice and gooey again.

    stacked muffins

    RELATED RECIPES

    While we love peanut butter molten muffins we also love some of these other recipes and think you will as well.

    • NUTELLA MUFFINS: These soft, spongy chocolate muffins contain a rich and gooey molten center, and the best part, they are super easy to make.
    • CHOCOLATE PEANUT BUTTER TRUFFLES: These decadent little desserts are a sure delight. They are fun to make and you can get creative with decoration.
    • DEEP FRIED PEANUT BUTTER BALLS: If you love all things peanut butter, you will devour these chocolate peanut butter treats.
    • DEEP FRIED SNICKERS: Are you a Snickers lover? This quick and easy recipe will sure provide you with new levels of enjoyment of your favorite candy bar.
    • DEEP FRIED CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES: Crispy and flaky on the outside and creamy on the inside, these hand pies are every chocolate and peanut butter lover's dream.
    Nutella Chocolate Muffins
    Delicious, molten chocolate nutella muffins. Perfect treat for any time of day.
    See Recipe

    FREQUENTLY ASKED QUESTIONS

    How can I measure out ⅜ of a cup cocoa powder without an ⅛ cup?

    ⅜ of a cup are equal to a ¼ cup plus 2 tablespoons or 6 tablespoons.

    Can you pre prep to make peanut butter chocolate muffins even quicker?

    Yes, you can prepare the truffle center way ahead of time and just keep them in the freezer until ready to bake for up to a month. You can also blend the dry ingredients for the muffin batter beforehand to speed up assembly.

    Can you reheat peanut butter chocolate muffins?

    Yes, put them in the microwave for 10-15 seconds to make the center nice and gooey again.


    chocolate, muffin, oven baked, peanut butter, vegetarian
    chocolate peanut butter muffins

    Chocolate Peanut Butter Muffins

    Double chocolate, molten peanut butter muffins are delicious. With a warm, gooey center they're amazing right out of the oven.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Chill Time: 2 hours
    Course: Dessert
    Cuisine: American
    Keyword: peanut butter chocolate lava muffins, peanut butter chocolate muffins, peanut butter molten muffins
    Servings: 12 muffins
    Calories: 341kcal
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    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Equipment

    mixing bowls
    small saucepan
    knife and cutting board
    measuring cups and spoons
    plate
    whisk
    muffin tin
    paper muffin liners
    melon baller or tablespoon or small cookie scoop
    plastic wrap
    parchment paper

    Ingredients
     

    Peanut Butter Truffle Ingredients:

    • 2 (4 oz.) dark chocolate bars - chopped
    • ½ cup heavy whipping cream
    • ½ cup creamy peanut butter

    Muffin Ingredients:

    • 1 cup all-purpose flour
    • ⅜ cup unsweetened cocoa powder
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ½ tsp baking soda
    • ¾ cup granulated sugar
    • 1 large egg - room temperature
    • ¼ cup unsalted butter - melted and cooled
    • 1 teaspoon vanilla extract
    • ¾ cup buttermilk
    • ½ cup sour cream
    • ½ cup semi-sweet chocolate chips
    • ½ cup peanut butter chips

    Instructions
     

    Truffle Instructions:

    • Prepare the truffles first. This recipe will make 12 truffles to fill each of the 12 muffins.
    • Finely chop the chocolate bars and place in a heat-resistant bowl.
    • chopped chocolate and cream in a glass bowl
      In a small saucepan, heat heavy cream until it just begins to simmer. Pour hot cream over the chopped chocolate.
    • hands placing plate on glass bowl
      Place a plate over the top of the bowl to trap the heat. Allow to set for 2-3 minutes or until chocolate has softened completely. (You can also microwave the heavy cream just until simmering rather than simmering on the stovetop.)
    • chocolate and cream being whisked together
      Whisk together the cream and melting chocolate until a smooth, glossy ganache forms. If some chunks of the chocolate remain, you can microwave the mixture for 15-30 seconds until fully melted and smooth.
    • peanut butter added to ganache
      Add the peanut butter to the ganache mixture and stir or whisk until completely combined.
    • peanut butter ganache bowl covered with plastic wrap
      Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.
    • melon baller spoon scooping ganache
      When the ganache is solid all the way through, use a melon baller to form 1 tablespoon size scoops of the ganache.
    • hand rolling truffles
      Roll between the palms of our hands to form a round ball and place on a piece of parchment paper. Keep truffle balls chilled until ready to put into the muffin batter.

    Muffin Instructions:

    • Preheat the oven to 375ºF. Line a 12-cup muffin pan with cupcake liners and set aside.
    • muffin dry ingredients in a bowl
      Stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
    • muffin wet ingredients in a bowl
      Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, buttermilk, and sour cream. Combine well.
    • wet and dry muffin ingredients mixed in bowl
      Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
    • chocolate chips added to muffin batter
      Add the chocolate chips (you can substitute peanut butter chips if desired) and stir just until distributed throughout the batter.
    • muffin tin with batter in cups
      Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
    • muffin batter put over truffle
      Place one peanut butter truffle ball into the center of the batter and cover with another scoop of batter.
    • peanut butter chips on top of muffin batter in tin
      Sprinkle peanut butter chips over the top of the batter.
    • cooked chocolate peanut butter muffins
      Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
    • Cool muffins for about 10 minutes and then transfer to a cooling rack to finish cooling.
    • chocolate peanut butter muffins
      Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.

    Notes

    Do not mix the muffin batter until the truffles are rolled and ready. The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid).
     
    Truffles can be made up to a month in advance and stored in the freezer. 
     
    The recipe will make 12 truffles and 12 muffins. Either one or both recipes can be easily doubled. If you'd like to make truffles AND truffle muffins, simply double the truffle recipe from the start. The recipe will make 8-10 muffins without the truffle center. 
     
    Storage: You can store the muffins in an airtight container for 2-3 days or freeze them for up to 3 months. 
     
     

    Nutrition

    Calories: 341kcal | Carbohydrates: 33g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 228mg | Potassium: 214mg | Fiber: 3g | Sugar: 20g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
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