Chocolate Peanut Butter Muffins Recipe

Name: Chocolate Peanut Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter, Melted And Cooled; 2 whole Eggs; 1 cup Milk; 1-1/2 teaspoon Vanilla; 1-3/4 cup Flour; 2/3 cups Unsweetened Cocoa Powder; 1 cup Brown Sugar; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1-1/2 cup Peanut Butter Chips

Servings: persons

1/2 cups Butter, Melted And Cooled
2 whole Eggs
1 cup Milk
1-1/2 teaspoon Vanilla
1-3/4 cup Flour
2/3 cups Unsweetened Cocoa Powder
1 cup Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1-1/2 cup Peanut Butter Chips

1
Preheat oven to 375u00b0F. Prepare muffin tins (makes approximately 18 muffins).
2
In a large bowl whisk together the melted butter, eggs, milk, and vanilla.
3
In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the peanut butter chips. Fold the egg mixture into the flour. Do not over mix the batter or you will have tough muffins.
4
Fill the muffin cups. Bake about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for a few minutes before removing from the pan.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Butter, Melted And Cooled, 2 whole Eggs, 1 cup Milk, 1-1/2 teaspoon Vanilla, and more.

Yes, Chocolate Peanut Butter Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Muffins

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