SUBSTITUTIONS

Click the tabs to see possible substitutions for each of these ingredients.

• 

• small, medium and large bowls
• whisk
• cutting board and knife
• spoon or melon baller
• baking sheet (sheet pan)
• parchment paper
• muffin tin
• paper muffin cup liners

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 Recipe

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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While a perfect dessert for a dinner party, these soft, fluffy and super delicious alcohol infused chocolate muffins also make a great dessert addition at parties, book club meetings or ladies nights.

POSSIBLE VARIATIONS

• CHANGE THE LIQUOR – Although these chocolate rum molten muffins are absolutely delicious as is, you can get creative with other alcohol flavors. Try flavoring your next batch of chocolate truffles with whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.

• FRUIT EXTRACTS – You can also give your truffles a fruity flavor by adding ½ teaspoon of your favorite fruit extract, like orange, lemon, coconut, banana, strawberry or raspberry. See our Chocolate Raspberry Muffin recipe.

CHOCOLATE RUM MUFFINS INGREDIENTS

This section explains how to choose the best ingredients for for easy rum muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• 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.
• Rum: Feel free to use any type of rum.
• 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.
• 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 Powder
• Baking Soda
• Granulated Sugar
• Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
• Unsalted Butter
• Vanilla extract
• Milk
• 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.
• Semi-Sweet Chocolate Chips: Regular and mini chocolate chips work well in this recipe.
• Gold Sprinkles (optional)

INSTRUCTIONS

This section shows how to cook rum muffins with step-by-step photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

🔴 TIP: Want to make rum truffles with your ganache? Our Rum Truffles recipe uses the same ingredients so you’re halfway there!

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

MAKE MUFFIN BATTER: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside. In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, milk, and sour cream. Combine well.

Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Be careful not to overmix, because it will make your muffins tough. Add the chocolate chips and stir just until distributed throughout the batter.

🔴 TIP: The center ganache truffle can be made up to a month in advance and stored in the freezer.

TOP WITH GANACHE: First cool muffins for about 10 minutes in the tin and then transfer them 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.

Reheat leftover ganache in the microwave until fluid. Microwave for 30 seconds at a time and stir. Spoon ganache over the top of the muffins. Sprinkle with gold sprinkles, if desired.

🔴 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: Chocolate Rum 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 alcohol infused 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.

MORE MUFFIN RECIPES

If you’re loving these, make sure you check out our Raspberry Muffins, Chocolate Peanut Butter Muffins, Nutella Muffins, Cream Cheese Pumpkin Muffins, and Chocolate Mint Muffins! You might also love this Bacardi Rum Cake with a Coconut Rum Cocktail.

FREQUENTLY ASKED QUESTIONS

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You can easily double the peppermint ganache recipe and serve some chocolate covered mint truffles alongside your muffins. While the peppermint muffins are of course vegetarian.

CHOCOLATE MINT MUFFINS INGREDIENTS

You may have all of these molten chocolate 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.
• Peppermint Extract
• 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.
• 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 Powder
• Baking Soda
• Granulated Sugar
• Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
• Unsalted Butter
• Vanilla extract
• Milk
• 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.
• Semi-Sweet Chocolate Chips: Regular and mini chocolate chips work well in this recipe.
• Andes Mints

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.

🔴 TIP: Store ganache: The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles. 

• Using a scoop or a melon baller, scoop tablespoons of the firm chocolate ganache.
• Roll the ganache between your hands to form round balls.
• Place the formed truffles onto a sheet pan lined with parchment paper.
• Put the truffle balls back into the refrigerator to chill until ready to put into the muffin batter.

MUFFIN BATTER INSTRUCTIONS

🔴 TIP: Do not make batter ahead: 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 to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.
• In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
• In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
• Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Be careful not to overmix, because it will make your muffins tough.
• Add the chocolate chips and stir just until distributed throughout the batter.

BAKE MUFFINS

• Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
• Place one mint chocolate truffle into the center of each muffin cavity and cover with another scoop of batter.
• Sprinkle some additional chocolate chips over the top of the batter, if desired.
• Bake muffins for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
• First cool muffins for about 10 minutes in the tin and then transfer them 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.

DECORATE:

• Reheat leftover ganache in the microwave until fluid. Scoop into a piping bag or a small plastic bag and snip the corner off. Drizzle the ganache over the tops of the muffins.
• Place Andes Mints on top of each

🔴 TIP: How to double the recipe: 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 mint 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.

While we love chocolate peppermint lava muffins we also love some of these other mint chocolate recipes and think you will as well.

• MINT TRUFFLES – Incredibly delicious and melt in your mouth truffles, with just the right amount of peppermint flavor.

• MINT OREO COOKIE ICE CREAM – This super easy, egg free mint oreo ice cream is super tasty just as is or topped with chocolate syrup.

• LAYERED CHOCOLATE PEPPERMINT FUDGE – You only need 4 ingredients to make this perfectly silky and simply amazing holiday treat.

• DOUBLE CHOCOLATE CHIP COOKIES – These rich and perfectly chocolatey cookies are soft on the inside and slightly chewy on the outside.

FREQUENTLY ASKED QUESTIONS

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