Description
Delight in these moist and rich Chocolate Peanut Butter Swirl Muffins, perfectly balanced with cocoa and creamy peanut butter swirls. Ideal for breakfast or a sweet snack, these muffins combine the classic flavors of chocolate and peanut butter in a tender, fluffy treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Peanut Butter Swirl
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Create Wet Mixture: In a large bowl, blend granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Then stir in the buttermilk carefully.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can make muffins tough.
- Prepare Peanut Butter Swirl: In a separate bowl, mix creamy peanut butter with powdered sugar and milk until you achieve a smooth, spreadable consistency.
- Fill Muffin Cups: Spoon the chocolate muffin batter evenly into the lined muffin cups. Add a teaspoon of the peanut butter mixture on top of each muffin batter portion and use a toothpick to gently swirl the peanut butter into the chocolate batter.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for five minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter; overmixing can lead to dense muffins.
- The peanut butter swirl can be adjusted for thickness by adding more or less milk.
- Use room temperature eggs for better mixing results.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Feel free to substitute buttermilk with regular milk plus 1 tablespoon of vinegar or lemon juice for a homemade buttermilk substitute.
