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.
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 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
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 RecipeTOOLS 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.
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.
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.
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.
COOL: Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.
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.
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.
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.
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.
BEGIN ASSEMBLING: Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
ADD TRUFFLES: Place one peanut butter truffle ball into the center of the batter and cover with another scoop of batter.
SPRINKLE MUFFINS: Sprinkle peanut butter chips over the top of the batter.
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.
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.
FREQUENTLY ASKED QUESTIONS
Equipment
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.
In a small saucepan, heat heavy cream until it just begins to simmer. Pour hot cream over the chopped chocolate.
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.)
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.
Add the peanut butter to the ganache mixture and stir or whisk until completely combined.
Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.
When the ganache is solid all the way through, use a melon baller to form 1 tablespoon size scoops of the ganache.
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.
Stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, buttermilk, and sour cream. Combine well.
Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
Add the chocolate chips (you can substitute peanut butter chips if desired) and stir just until distributed throughout the batter.
Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
Place one peanut butter truffle ball into the center of the batter and cover with another scoop of batter.
Sprinkle peanut butter chips over the top of the batter.
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.
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.
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