These double chocolate peanut butter muffins are rich, tender, and perfect for breakfast, afternoon tea, or a grab-and-go snack. Easy to prepare and great for making ahead, these muffins combine cocoa, chocolate chips and a peanut butter swirl for a sweet-and-salty treat the whole family will enjoy.
Why we love this recipe
Chocolate and peanut butter are a classic pairing, and these muffins highlight both flavors beautifully. The batter combines cocoa powder and chocolate chips, and each muffin can be finished with a peanut butter swirl and extra chips for a decadent touch. They’re moist, slightly salty from the peanut butter, and not overly sweet—ideal for anyone who prefers balanced, flavorful baked goods.
The recipe is simple and quick, made in one bowl, and the muffins freeze and reheat well, making them a convenient option for busy mornings or snack prep.
Ingredients
To make these peanut butter chocolate chip muffins you will need:
- Self-rising flour (convenient, but see FAQ for AP flour substitution)
- Brown sugar — its light molasses flavor pairs well with cocoa
- Eggs (preferably room temperature)
- Canola oil or another neutral oil (keeps muffins moist and fresh longer)
- Unsweetened cacao powder or natural cocoa powder
- Greek yogurt (or plain natural yogurt or sour cream for moistness)
- Peanut butter (smooth or crunchy; choose unsweetened, unsalted if possible)
- Chocolate chips – dark, milk, or white according to taste
If you like sweeter muffins, increase the brown sugar slightly or use milk chocolate chips instead of dark.
How to make peanut butter muffins with chocolate
These muffins are quick and easy and can be made in one bowl.
- Preheat the oven to 180°C/350°F. Line a muffin pan with paper liners or grease it well.
- In a large bowl, whisk the brown sugar and eggs for about 2 minutes until bubbly—this adds lightness to the batter.
- Add the canola oil, Greek yogurt and peanut butter, whisking until smooth. If your peanut butter is firm, microwave briefly to loosen it so it blends without lumps.
- Sift in the cacao powder and self-rising flour, then whisk gently until just combined. Sifting prevents cocoa lumps.
- Fold in the chocolate chips with a spatula to avoid over-mixing.
- Scoop the batter into the prepared muffin pan.
- Optional: drop small dollops of smooth peanut butter on top of each muffin and swirl with a skewer, then sprinkle a few extra chocolate chips on top.
- Bake for about 20 minutes (ovens vary). Check doneness with a toothpick—when it comes out mostly clean the muffins are done. Cool completely before serving.
Tips to make this recipe
- Bring refrigerated ingredients to room temperature for smoother mixing and fewer lumps.
- If peanut butter is stored cold, warm it briefly so it mixes easily; stir to reincorporate any separated oil.
- Whisking the eggs and sugar longer incorporates more air and yields lighter muffins—2–3 minutes is a good benchmark.
- If you prefer sweeter muffins, increase brown sugar or use milk chocolate chips instead of dark.
- Sift dry ingredients, especially cacao, to avoid clumps. Mix only until combined to keep muffins tender.
- For more peanut butter flavor, swirl peanut butter into the tops before baking. For extra chocolate, scatter extra chips on top.
Recipe FAQs
Yes. Substitute the same amount of plain flour and add 1 1/2 tsp baking powder, 1/2 tsp baking soda and a pinch of salt to replicate self-rising flour.
Yes. Replace Greek yogurt with a dairy-free plain yogurt and use dairy-free chocolate chips.
Store at room temperature in an airtight container for up to 3 days. Line the container with paper towels to absorb excess moisture. Refrigeration can dry them out, so it’s not recommended.
Yes. Freeze in a freezer-safe container with parchment between layers, or wrap individually in plastic and foil. They keep well for 2–3 months. Thaw at room temperature for a few hours before eating.
More peanut butter recipes
- Peanut Butter Brownies
- Chocolate Chip Blondies with Peanut Butter
- Almond Flour Peanut Butter Cookies
- Peanut Butter Energy Balls
- No-Bake Peanut Butter Oat Cookies
Made this recipe?
Let us know how it went by leaving a comment and tagging us on Instagram @a.baking.journey with a photo of your muffins!
Recipe
Chocolate Peanut Butter Muffins
Ingredients
Chocolate Peanut Butter Muffins
- 100 gr (1/2 cup) Brown Sugar
- 2 Eggs (room temperature)
- 90 ml (1/3 cup) Canola Oil
- 120 gr (1/2 cup) Greek Yogurt
- 120 gr (1/2 cup) Smooth Peanut Butter
- 200 gr (1 1/3 cup) Self-Rising Flour
- 20 gr (2 tbsp) Unsweetened Cacao Powder
- 100 gr (1/2 cup) Chocolate Chips
Toppings (optional)
- 60 ml (1/4 cup) Smooth Peanut Butter
- 50 gr (1/4 cup) Chocolate Chips
Instructions
- Preheat oven to 180°C / 350°F. Line or grease a muffin pan.
- Whisk brown sugar and eggs in a large bowl for about 2 minutes until bubbly.
- Add canola oil, Greek yogurt and peanut butter, and whisk until smooth.
- Sift in self-rising flour and cacao powder, then mix until just combined.
- Fold in the chocolate chips with a spatula.
- Scoop batter into the muffin pan.
- Optional: add small dollops of peanut butter on top and swirl, then sprinkle with extra chocolate chips.
- Bake about 20 minutes or until a toothpick inserted into the center comes out mostly clean. Cool before serving.
Notes
Ingredient notes:
The sugar amount yields lightly sweet muffins. Increase brown sugar if you prefer sweeter results.
If substituting plain/AP flour for self-rising flour, add 1 1/2 tsp baking powder, 1/2 tsp baking soda and a pinch of salt.
Instruction notes:
- Make sure peanut butter is fluid to avoid lumps. If stored cold, warm briefly and stir to recombine oils.
- Sift dry ingredients to prevent lumps. Mix batter only until combined to keep muffins tender.
- Baking time varies by oven—check between 15–25 minutes. Use a skewer to test doneness.