The ultimate in muffin decadence: Peanut butter filled chocolate muffins. These simple, double-chocolate muffins are studded with semisweet chocolate chips and filled with a surprise peanut butter cheesecake filling. Can you think of a better way to start the day?
I originally published this recipe last year, photos have been updated.
Is it a muffin, or is it a cupcake?
I wrestled with this question for far too long, particularly while photographing these rich, chocolate beauties with their peanut butter surprises peeking out from soft edges and from beneath still-molten chocolate chips.
They’re sweet, they’re chocolaty, and I definitely would not be disappointed to be offered one of these to satiate my sweet tooth after a meal. Signs started to lean toward cupcake, and even my family members referred to them as such.
But ultimately, I decided that what really makes a cupcake a cupcake (at least in my head) is a sweet, sugary crowning of frosting. Meticulously swirled or carelessly slabbed on top with an ill-wielded butter knife or icing spatula, it’s frosting that makes a cupcake a cupcake, and these have none.
So, muffins they are. I’ll admit, though, it’s kind of a cheat, because while there’s no frosting on top of these peanut butter filled chocolate muffins, there’s something of a frosting inside.
Maybe you can already tell by the bright spots and tiger stripes swirled on their surfaces (I’m afraid these muffins aren’t very good at keeping secrets), but that soft chocolaty crumb gives way to a creamy peanut butter cheesecake filling.
Let’s try to keep that between us, though, because if you call these peanut butter filled chocolate muffins, it’s far more acceptable to devour one or two for breakfast.
There are two parts to this recipe — the peanut butter filling and the chocolate batter. Both are equally easy, but you’ll prepare the 5-ingredient filling first, and try to hold back from eating all of it before the muffin batter is ready.
When portioning my muffin batter, I like to use an ice cream scoop just enough to cover the muffin cup about ⅓ of the way full, and then use a 1 ½ Tbsp-sized cookie scoop (this one is mine, affiliate) to drop in the filling, top it all off with another scoop from my ice cream scoop, and then use a spoon to smooth the batter over the filling.
You can use a toothpick to swirl the peanut butter and chocolate together, if you like that look.
These peanut butter filled chocolate muffins remind me a bit of Reese’s cups for obvious reasons, but with a much softer, fluffier chocolate “shell”, and a slightly more breakfast-appropriate feel.
While the cheesecake filling keeps these muffin tops for rising quite as proudly as some of my other muffin recipes, most of them ended up much rounder than I expected, and any deflation is a small price to pay for the peanut butter surprise inside.
Enjoy!
And I hope you’re not tired of chocolate because I just realized that every recipe I have prepared for this week is… chocolate.
Whoops.
Peanut Butter Filled Chocolate Muffins
Ingredients
Peanut Butter Filling
- 8 oz cream cheese softened
- ½ cup peanut butter (145g)
- ½ cup granulated sugar (100g)
- 1 large egg lightly beaten
- ½ tsp vanilla
Muffins
- ½ cup canola oil vegetable oil would also work
- 1 cup granulated sugar (200g)
- ½ cup milk
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- ⅔ cup sour cream (150g)
- 2 cups all-purpose flour (240g)
- ½ cup cocoa powder (50g)
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour).
- Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine.
- Stir in granulated sugar, egg, and vanilla. Set aside.
- In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
- Gently fold in sour cream until just-combined.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.
- Scoop chocolate muffin batter into prepared muffin tin, filling only ½ full.
- Scoop heaping spoonfuls (I used a heaping 1 ½" cookie dough scoop) peanut butter mixture on top of the chocolate batter, then cover with a layer of chocolate batter so that muffin cup is filled ⅔ TO ¾ of the way full.
- Repeat until all batter has been dispersed.
- Sprinkle tops of muffins with remaining chocolate chips.
- Bake on 350F for 22-25 minutes (toothpick inserted in center should come out mostly clean, with a few crumbs.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
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Original photo:
Originally published 8/21/15 — photos & text updated 1/30/17
Emily
The flavors and textures are perfect! I used whole wheat flour because that’s all I had in the pantry, and it was a successful substitution!
Emily @ Sugar Spun Run
We’re so happy they turned out! Thanks for letting us know how the whole wheat flour worked for you 😊
Iris
Very yummy! five stars only problem, there was a lot of excess oil in the pan after I had cooked them. Why is that?
Sam
Hmmm that is so weird, Iris! I have never had this issue. I wonder if your muffin liners aren’t good muffin liners or if there’s some excess humidity where you are causing an issue or something like that?
Esther
I made these today and they were great! I swirled the peanut butter filling. I used dutch cocoa so I needed to add baking powder. I researched other chocolate muffin recipes to figure out how much leavener I needed. I halved this recipe making 9 muffins so I added 1 tsp of baking powder and 1/4 tsp of baking soda. My muffin liners were filled to the top so next time I will make 10 muffins instead of 9.
Sam
I am so glad you enjoyed them so much, Esther! 🙂
Ann C
Really great!
Sam
Thank you so much, Ann! 🙂
Mickey
I have not made them yet, but they sound delicious! Can they be made ahead of time and put in the freezer for a few days, prior to serving?
Sam
Hi Mickey! These are fine to leave at room temperature in an air tight container for about a week. No need to freeze them for a couple of days. 🙂
Christy
These are so good. My family loves them. Thank you.
Sugar Spun Run
I am so glad that everyone enjoyed them, Christy! Thanks for trying my recipe. 🙂
Lisa
What type of creem cheese do you reccomend ? Like whipped ( temptee ) or a bar (Philadelphia)
Thank you Very much – cant Wait to try it
Sam
Hi Lisa! You will want to use a bar of cream cheese here. 🙂
Morissa
What can I do if i don’t have any sour cream??
Sugar Spun Run
Hi, Morissa! Greek yogurt would work as a substitute. 🙂
Ashley
I made these, and they were a hit! I’m trying the same recipe right now but substituting pumpkin for the peanut butter. I hope it turns out half as good as the pb version. Thank you for your wonderful recipes!
BRIGITTE Couture
Delicious! My husband keeps on saying that my muffins are good, hummm good. And believe me it’s quite an amazing thing because he never eats anything that is shaped like a muffin! I ran out of the chocolate batter, but cooked the 4 remaining muffins on a little bit of batter with the filing on top and he still loves them, just a little more moist. Thank you for all your recipes, none of them failed me and all the ones I tried are super yummy.
Sam
Thank you so much, Brigitte! I am so glad everyone is enjoying the muffins so much. I really appreciate you taking the time to leave a comment. Happy baking. 🙂
Jan
Hi😋
Looks so good and my husband and brother in law would love!
Is it possible to use a box mix instead? I was never one to cut corners until I became disabled and I can’t concentrate well at all.
Thanks,
Jan
Sam
Hi, Jan. I suppose you could use a box mix. You would just make the peanut butter filling and use that in the center of the muffins. I hope you love them. 🙂
Julia
Haven’t tried them yet but very excited to!! They are in the oven! I have some peanut butter filling left I guess I didn’t put enough in each muffin, any brilliant ideas to use it up?
Sam
Since it has egg in it, I am not really sure of a good way to repurpose it. I hope you love them muffins! ☺️
Jackie
These muffins were so delicious! I cut back a tad on the sugar in the muffin batter and did not sprinkle extra chips on top, but they were still super sweet and tasty! Very easy to make, considering a three step process. I love this recipe.
Sam
I am so glad you enjoyed them, Jackie! ☺️
YH
Tried your PB muffins. One of the most complicated muffins ever!
Did not come out sweet enough. Used self rising flower and the filing of the muffins in the try was a disaster
Sam
Sorry the recipe was too difficult for you!
Anna
Hello!
I just tried those delicious muffins but I had problems with the filing. After adding egg and sugar it was completely fluid. I’ve put it into the fridge for an hour but didn’t help.
Whlie backing the whole filing run to the side and ended up in the paper so you don’t taste it. What can I do?
Greatings from Germany ✌🏽
Sam
Hi Anna! I’m glad you enjoyed overall! For the filling, did you use full-fat cream cheese sold in brick-style? Often this issue is caused if people substitute low-fat cream cheese or use the “spreadable” version sold in tubs.
peaco2
There’s nothing complicated about these… delish!
Sheenam
What could i use as a subsitute for sour cream please?
Sam
Greek yogurt would work 🙂
Ann M.
These people are unreal. The recipe as written is perfection. If you did not follow her directions, you can’t expect them to tirn out right! I made PB Choc Chip muffins and these. Super easy and scrumptious!