Chocolate Peanut Butter Chip Muffins

These chocolate peanut butter chip muffins are a fabulous excuse to have chocolate for breakfast. Plus, they're not overly sweet, with just enough chocolate to satisfy your cravings. 

I love the combination of peanut butter and chocolate. In fact, it's probably my favorite flavor combination for ice cream, candy, brownies, cookies, and other desserts. 

Of course, all credit goes to Reese's, the company that hands down mastered balancing the salty-sweet combination of peanut butter and chocolate with their peanut butter cups. They were way ahead of the salty sweet dessert trend. 

These muffins include Reese's Peanut Butter Chips, but you could substitute Reese's Pieces candy or even peanut butter and chocolate filled M&Ms. 

Ingredients:

Cocoa powder: you can use either natural or Dutch process. 

Pantry and Fridge Ingredients: Unbleached all purpose flour, baking soda, baking powder, salt, egg, dark brown sugar, granulated sugar, sour cream, butter, and pure vanilla extract. 

Peanut Butter Chips: I used Reese's brand. Of course, you can substitute chocolate chips, butterscotch chips, mint chips, or any candy coated, M&M type chips. 

Procedure:

In one bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and peanut butter chips. 

In another bowl, whisk together the egg, brown sugar, sour cream, melted butter, and vanilla. 

Fold in the flour mixture and stir until just combined. 

I used a #16 cookie scoop to portion the batter into the paper muffin cup lined muffin tin. 

This recipe mades seven muffins. It can easily be doubled. 

These muffins will keep at room temperature in an airtight container for up to two to three days. To freeze them, individually wrap each muffin and place them in a freezer bag for up to three months. 

You can bake these muffins in a greased or paper lined muffin tin. I love the PaperChef brand for its nonstick qualities. They work great, even with cheesy muffins. 

Welcome to Muffin Monday. If you love muffins, be sure to check out everyone's amazing recipes. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. 

Chocolate Peanut Butter Chip Muffins

Yield: 7 muffins

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These chocolate peanut butter chip muffins are a fabulous excuse to have chocolate for breakfast. Plus, they're not overly sweet, with just enough chocolate to satisfy your cravings.

Ingredients

• 120 grams (4 1/4 ounces/1 cup) unbleached all purpose flour
• 1/4 cup granulated sugar
• 14 grams (1/2 ounce/3 tablespoons) cocoa powder, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup peanut butter chips
• 1 large egg, room temperature
• 2 tablespoons packed dark brown sugar
• 3/4 cup sour cream
• 57 grams (4 tablespoons/1/2 stick) unsalted butter, melted and cooled
• 1/2 teaspoon pure vanilla extract

Instructions

1. Heat your oven to 400 degrees F and line a muffin pan with 7 paper liners.
2. In one medium bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt with a whisk. Stir in the peanut butter chips to coat.
3. In another medium bowl, whisk together the egg and brown sugar briskly, until combined and pale, about two minutes. Add the sour cream, melted butter, and vanilla.
4. Pour the dry ingredients into the wet ingredients and fold until just combined. Scoop the batter into the paper lined muffin tin, about 3/4 full.
5. Bake for about 20 minutes, until a toothpick or cake tester comes out clean.
6. Cool the muffins for 5 minutes in the pan, and then turn them out onto a wire rack until completely cooled.

Nutrition Facts

Calories

226

Fat (grams)

13 g

Sat. Fat (grams)

7 g

Carbs (grams)

26 g

Fiber (grams)

1 g

Net carbs

25 g

Sugar (grams)

11 g

Protein (grams)

4 g

Cholesterol (grams)

59 mg

https://www.karenskitchenstories.com/2023/08/chocolate-peanut-butter-chip-muffins.html

Karen's Kitchen Stories

muffins, chocolate, peanut butter

Breakfast

American

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