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    You are here: Home / Breakfast / Peanut Butter Filled Chocolate Muffins

    Peanut Butter Filled Chocolate Muffins

    January 30, 2017 Updated June 2, 2017 BySam 87 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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.

    Peanut Butter Filled Chocolate Muffins -- rich chocolaty muffins with a peanut butter cheesecake filling || Sugar Spun Run

    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.

    Peanut Butter Filled Chocolate Muffins -- rich chocolaty muffins with a peanut butter cheesecake filling || Sugar Spun Run
    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.

    Peanut Butter Filled Chocolate Muffins -- rich chocolaty muffins with a peanut butter cheesecake filling || Sugar Spun Run

    Peanut Butter Filled Chocolate Muffins -- rich chocolaty muffins with a peanut butter cheesecake filling || Sugar Spun Run

    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.

    Peanut Butter Filled Chocolate Muffins -- rich chocolaty muffins with a peanut butter cheesecake filling || Sugar Spun Run

    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.

    Peanut Butter Filled Chocolate Muffins -- rich chocolaty muffins with a peanut butter cheesecake filling || Sugar Spun Run

    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 chocolate muffins on a cooling rack

    Peanut Butter Filled Chocolate Muffins

    Chocolate chip studded chocolate muffins with a peanut butter surprise inside!
    4.72 from 35 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 18 muffins
    Calories: 409kcal
    Author: Sam Merritt

    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
    Prevent your screen from going dark

    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

    Serving: 1muffin | Calories: 409kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 266mg | Potassium: 260mg | Fiber: 3g | Sugar: 26g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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.

    Recommended Kitchen Tools


    Peanut butter chocolate muffin, cut open to see the peanut butter filling

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    Peanut Butter Stuffed Chocolate Muffins

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    Original photo:

    Peanut butter filled chocolate muffins

    Originally published 8/21/15 — photos & text updated 1/30/17

    Peanut Butter Filled Double Chocolate Muffins SugarSpunRun
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    Reader Interactions

    Comments

    1. Iris

      September 16, 2020 at 10:30 am

      5 stars
      Very yummy! five stars only problem, there was a lot of excess oil in the pan after I had cooked them. Why is that?

      Reply
      • Sam

        September 17, 2020 at 1:48 pm

        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?

        Reply
    2. Esther

      July 18, 2020 at 5:25 pm

      5 stars
      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.

      Reply
      • Sam

        July 19, 2020 at 9:41 pm

        I am so glad you enjoyed them so much, Esther! 🙂

        Reply
    3. Ann C

      June 30, 2020 at 12:34 pm

      5 stars
      Really great!

      Reply
      • Sam

        June 30, 2020 at 11:27 pm

        Thank you so much, Ann! 🙂

        Reply
    4. Mickey

      June 27, 2020 at 2:27 pm

      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?

      Reply
      • Sam

        June 29, 2020 at 11:43 am

        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. 🙂

        Reply
    5. Christy

      May 01, 2020 at 1:25 pm

      These are so good. My family loves them. Thank you.

      Reply
      • Sugar Spun Run

        May 01, 2020 at 1:29 pm

        I am so glad that everyone enjoyed them, Christy! Thanks for trying my recipe. 🙂

        Reply
        • Lisa

          June 03, 2020 at 10:35 pm

          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

          June 04, 2020 at 7:46 am

          Hi Lisa! You will want to use a bar of cream cheese here. 🙂

    6. Morissa

      March 08, 2020 at 6:39 pm

      What can I do if i don’t have any sour cream??

      Reply
      • Sugar Spun Run

        March 08, 2020 at 8:16 pm

        Hi, Morissa! Greek yogurt would work as a substitute. 🙂

        Reply
    7. Ashley

      October 26, 2019 at 1:58 pm

      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!

      Reply
    8. BRIGITTE Couture

      September 15, 2019 at 6:05 pm

      5 stars
      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.

      Reply
      • Sam

        September 15, 2019 at 9:08 pm

        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. 🙂

        Reply
    9. Jan

      January 26, 2019 at 7:32 am

      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

      Reply
      • Sam

        January 26, 2019 at 11:48 am

        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. 🙂

        Reply
    10. Julia

      October 10, 2018 at 10:35 am

      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?

      Reply
      • Sam

        October 10, 2018 at 9:01 pm

        Since it has egg in it, I am not really sure of a good way to repurpose it. I hope you love them muffins! ☺️

        Reply
    11. Jackie

      October 04, 2018 at 3:42 pm

      5 stars
      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.

      Reply
      • Sam

        October 04, 2018 at 8:37 pm

        I am so glad you enjoyed them, Jackie! ☺️

        Reply
    12. YH

      August 25, 2018 at 11:43 am

      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

      Reply
      • Sam

        August 25, 2018 at 1:08 pm

        Sorry the recipe was too difficult for you!

        Reply
        • Anna

          October 16, 2021 at 2:37 am

          4 stars
          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

          October 18, 2021 at 12:59 pm

          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

        July 02, 2019 at 2:16 am

        5 stars
        There’s nothing complicated about these… delish!

        Reply
    13. Sheenam

      April 18, 2018 at 12:39 am

      What could i use as a subsitute for sour cream please?

      Reply
      • Sam

        April 19, 2018 at 9:49 am

        Greek yogurt would work 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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