Peanut Butter Filled Chocolate Muffins
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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, like my double chocolate muffins, 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 1/3 of the way full, and then use a 1 1/2 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 (much moreso than, say, a peanut butter pie).
While the cheesecake filling keeps these muffin tops for rising quite as proudly as some of my other muffins like my blueberry muffin recipe or chocolate chip muffins, and banana muffins, 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 (145 g) peanut butter
- ½ cup (100 g) granulated sugar
- 1 large egg, lightly beaten
- ½ tsp vanilla
Muffins
- ½ cup avocado oil or vegetable oil or canola oil, vegetable oil would also work
- 1 cup (200 g) granulated sugar
- ½ cup milk
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- ⅔ cup (150 g) sour cream
- 2 cups (240 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 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.8 oz cream cheese, ½ cup (145 g) peanut butter
- Stir in granulated sugar, egg, and vanilla. Set aside.½ cup (100 g) granulated sugar, 1 large egg, ½ tsp vanilla
- In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.½ cup avocado oil or vegetable oil or canola oil, 1 cup (200 g) granulated sugar, ½ cup milk, 2 large eggs, 1 tsp vanilla extract
- Gently fold in sour cream until just-combined.⅔ cup (150 g) sour cream
- In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.2 cups (240 g) all-purpose flour, ½ cup (50 g) cocoa powder, 1 ½ tsp baking soda, ½ tsp salt
- Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.2 cups semisweet 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Original photo:
Originally published 8/21/15 — photos & text updated 1/30/17
Yep yep, I think you made the right choice between muffin and cupcake. These look SO good. I think I know a certain fiance who might need these for his birthday 🙂 Can’t beat peanut butter and chocolate!
Glad you agree with me, Sarah! Thanks so much! 🙂
Full confession…I don’t like peanut butter. However, I do make peanut butter treats for my kids and my hubby. I just won’t like the bowl or try a bite. I guess I’ll just have to get pleasure from watching them!
It’s always so surprising to me when people don’t like peanut butter because I’m borderline obsessed! To each their own, though! Thanks for stopping by, Kathy! 🙂
Ahh, these look so delish! Peanut butter and chocolate are one of my favorite flavor combos! I don’t care if they’re a muffin or cupcake, I just want one in my belly, haha! Must try this ASAP! Thanks, Sam!
Thank you so much, Joscelyn! 🙂
Oh my goodness…I am crying at how good these look. You always have me drooling when I visit your page!!
Haha, thanks so much, Annie!! 🙂
Disagree. They might be not technically the cupcakes, but they’re much better than just muffins. Kind of almost Cupcakes. Or Cupcakes from the inside. Or reverse Cupcakes. But who cares about that technical part of this question, right? The only thing that matters, they’re super scrumptious. Good job, Sam!
Thanks so much, Ben! I’m glad you like them! 🙂
These muffins look specially made for me – chocolate and peanut butter! I wanna grab one from my screen!
Thank you, Marsha! Glad you like them! 🙂
Sam these look amazing! I love muffin and cupcakes, so these are calling my name. Awesome combo of chocolate and peanut butter! Have a wonderful long weekend! 🙂
Thank you, Ana!! You have a wonderful weekend, too!
Oh my goodness Sam these look amazing! What a great idea! That filling looks so sweet and the perfect balance for the muffin/cupcake!
Thank you, Shelby! 🙂
These are unlike any muffins I’ve eaten before. That’s the perfect excuse to whip out my muffin pan and make these, lol. Also your pictures look gorgeous. 🙂
Thanks so much, I’m so glad you like them! 🙂
Yes, they are muffins! and totally acceptable to eat for breakfast! In fact, I wish I had eaten breakfast before I clicked on this recipe LOL because now…this is what I want! Definitely pinning for later! Thanks for sharing Sam!
Glad you agree, Amber! Thanks so much! 🙂
Yum yum yum! Usually we see peanut butter muffins with chocolate chips but these are next level because they have the chocolate chips, the chocolate muffin, AND a pb core 🙂 Love it- pinning!
Thank you, Medha! Glad you like them 🙂
I agree, they’re muffins!
Glad you agree, Patty! 🙂
Oh, chocolate muffins with peanut butter!! This sounds awesome, Sam! 🙂
Thanks so much, Sina!! 🙂
These look fantastic! Do you have a certain peanut butter that you would suggest?
Thanks Anna! I wouldn’t recommend using a natural peanut butter but any other creamy peanut butter would work. I happened to use Peanut Butter & Co for these, but I’ve also made them using just the generic grocery store brand and those turned out great, too!
I guess great minds think alike, its a peanut butter day for me too. Pinned.
Awesome! Thanks, Katalina! 🙂