Chocolate Peanut Butter Muffins

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.

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• 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 Tbsp for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 Tbsp 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

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TOOLS AND SUPPLIES NEEDED:

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.

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

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.

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.

MAKE THE MUFFINS

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.

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.

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

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