Peanut Butter-Stuffed Double Chocolate Mini Muffins

chocolate peanut butter muffins

As far as I am concerned, there is never a bad time for muffins. Or chocolate. Or peanut butter. And all the better if you can combine all three flavors into one tasty bite, right?

So, I created these double-chocolate mini muffins. This homemade muffin recipe is ideal for breakfast, dessert, or both. I enjoyed one (or three…) as a snack, alongside a cup of my favorite mint tea. (This, incidentally, ended up leading to a craving for chocolate-mint brownies, and the creation of my Dark Chocolate Brownies with Mint Buttercream Frosting recipe!)

These muffins start with a chocolate base, which is made even more chocolatey with the addition of semi-sweet chocolate chips. They’re then filled with creamy peanut butter. And, finally, the muffins are topped with a sprinkle of sea salt. The end result is that perfect combination of salty and sweet. What could be better?

A few notes on this recipe. First, I wanted to do a mini muffin that combined peanut butter, chocolate, and sea salt into one small bite. I made this recipe using my brand new silicone mini muffin pan, and ended up with about 24 “oversized” mini muffins. You can fill the cups with a bit less batter for a more standard-size mini muffin (yields about 36 pieces) or make these in a traditional muffin tin (or individual silicone muffin cups) for approx. 12 full-size muffins.

Topping Variations for Chocolate Peanut Butter Muffins

To add even MORE chocolatey, peanut buttery goodness to this recipe, punch things up by sprinkling the tops of your muffins with a chocolate-peanut butter candy. Chopped up Reese’s Peanut Butter Cups or crushed Peanut M&Ms would work nicely. (Note that the addition of candy will take these slightly more into “cupcake” territory rather than a breakfast muffin, but nothing wrong with that!) You could also keep things simple by omitting the sea salt and using a sprinkling of crushed salted peanuts instead.

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Print Recipe
Peanut Butter-Stuffed Double Chocolate Mini Muffins
A double dose of chocolate, with a delicious peanut butter surprise inside!
chocolate peanut butter muffins
Prep Time 15 minutes
Cook Time 15 minutes
Servings
mini muffins
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
mini muffins
Ingredients
chocolate peanut butter muffins
Instructions
  1. Preheat oven to 375° F. Lightly grease a 24-cup mini muffin tin (or silicone mini muffin pan) with coconut oil.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, use a whisk or electric mixer to combine eggs, coconut oil, sugar, yogurt, and vanilla.
  4. Fold flour mixture into wet ingredients. Slowly add water and combine until smooth. If batter seems too thick to spoon, add additional water 1 T. at a time.
  5. Add chocolate chips and stir to combine.
  6. Spoon muffin batter into prepared pan. Top each muffin with a sprinkle of sea salt.
  7. Bake mini muffins in preheated oven for 15 minutes, or until a toothpick comes out clean. Remove pan from oven and transfer to a wire rack to cool completely.
  8. Fit pastry bag with tip and fill with one cup of peanut butter. Turn each muffin upside down and inject with peanut butter, being careful not to overfill the muffin.
  9. Store muffins in an airtight container at room temperature for up to one week.
Recipe Notes

This recipe makes approximately 24 "oversized" mini muffins, 36 standard-size minis, or 12 traditional muffins.

I like to use the Trader Joe's brand of peanut butter, which has a thinner consistency that is ideal for fillings and sauces. If using a thicker peanut butter, you can thin it slightly by adding 1-2 T. coconut oil.

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