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–+ servings
chocolate peanut butter muffins
5 from 5 votes

Chocolate Peanut Butter Muffins

Author Andrea + Stef

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
12 muffins
Double chocolate, molten peanut butter muffins are delicious. With a warm, gooey center they're amazing right out of the oven.

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.
  • In a small saucepan, heat heavy cream until it just begins to simmer. Pour hot cream over the chopped chocolate.
    chopped chocolate and cream in a 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.)
    hands placing plate on glass bowl
  • 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.
    chocolate and cream being whisked together
  • Add the peanut butter to the ganache mixture and stir or whisk until completely combined.
    peanut butter added to ganache
  • Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.
    peanut butter ganache bowl covered with plastic wrap
  • When the ganache is solid all the way through, use a melon baller to form 1 tablespoon size scoops of the ganache.
    melon baller spoon scooping 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.
    hand rolling truffles

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.
    muffin dry ingredients in a bowl
  • Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, buttermilk, and sour cream. Combine well.
    muffin wet ingredients in a bowl
  • Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
    wet and dry muffin ingredients mixed in bowl
  • Add the chocolate chips (you can substitute peanut butter chips if desired) and stir just until distributed throughout the batter.
    chocolate chips added to muffin batter
  • Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
    muffin tin with batter in cups
  • Place one peanut butter truffle ball into the center of the batter and cover with another scoop of batter.
    muffin batter put over truffle
  • Sprinkle peanut butter chips over the top of the batter.
    peanut butter chips on top of muffin batter in tin
  • Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
    cooked chocolate peanut butter muffins
  • 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.
    chocolate peanut butter muffins

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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