These Peanut Butter Filled Chocolate Muffins are a decadent treat that combines rich, fudgy chocolate with a creamy peanut butter surprise. Each bite offers a perfect balance of textures—moist, tender crumb meets a luscious, gooey center. In just 45 minutes, you can whip up a batch of these irresistible muffins that are sure to satisfy any sweet tooth.
The deep cocoa flavor pairs beautifully with the nutty, velvety filling, creating a dessert that feels indulgent yet comforting. Whether for breakfast or dessert, these muffins are a crowd-pleaser that will leave everyone reaching for seconds.
Packed with wholesome ingredients, these muffins deliver a delightful mix of flavors and nutrients in every serving. The chocolatey exterior is perfectly complemented by the smooth, rich peanut butter core, making each muffin a mini celebration of taste. With 18 servings, they’re ideal for sharing or storing for a quick treat throughout the week. The aroma of freshly baked muffins filling your kitchen is just the cherry on top. These muffins are not just a treat for your taste buds but also a joy to make, bringing warmth and happiness to any moment.
Ingredients for Peanut Butter Filled Chocolate Muffins
- 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 extract
- Muffins:
- ½ cup canola oil (vegetable oil works too)
- 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
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line 18 muffin cups with cupcake liners or lightly grease and flour them.
- Prepare the Peanut Butter Filling: Microwave the cream cheese and peanut butter in 10-second intervals until softened and easy to stir. Combine with granulated sugar, egg, and vanilla. Set aside.
- Make the Muffin Batter: In a large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well combined. Gently fold in sour cream.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Fold this dry mixture into the wet ingredients until just combined. Stir in 1 ½ cups of chocolate chips.
- Assemble the Muffins: Scoop chocolate batter into the muffin cups, filling each halfway. Add a heaping spoonful of peanut butter filling on top, then cover with more chocolate batter until the cups are ⅔ to ¾ full.
- Sprinkle the tops of the muffins with the remaining chocolate chips.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Let cool slightly before serving. Enjoy!
Storage and Reheating Tips
Store your Peanut Butter Filled Chocolate Muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5-7 minutes for that fresh-baked taste.
Recipe Variations to Try
Swap out the peanut butter filling for almond or cashew butter for a nutty twist. For a richer chocolate flavor, use dark chocolate chips instead of semisweet. If you’re feeling adventurous, add a sprinkle of sea salt on top before baking for a sweet-and-salty finish.
Time-Saving Tips for Busy Bakers
Prepare the peanut butter filling the night before and store it in the fridge to save time. Use a cookie scoop for both the muffin batter and filling to ensure even portions and speed up the process. If you’re short on time, skip the chocolate chip topping—they’ll still be delicious!
Equipment Guidance for Perfect Muffins
A standard 12-cup muffin tin works perfectly for this recipe, but you’ll need to bake in two batches. Use a 1 ½-inch cookie scoop for easy portioning of the batter and filling. A silicone spatula is ideal for gently folding the flour mixture into the wet ingredients to avoid overmixing.
Common Questions Answered
Can I use natural peanut butter?
Yes, but it may separate more easily, so stir it well before using.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Why are my muffins dry?
Be careful not to overbake—check them at the 22-minute mark to ensure they stay moist.
Peanut Butter Filled Chocolate Muffins
Ingredients
Peanut Butter Filling
- 8 oz cream cheese softened
- ½ cup peanut butter (145 g)
- ½ cup granulated sugar (100 g)
- 1 large egg lightly beaten
- ½ tsp vanilla
Muffins
- ½ cup canola oil vegetable oil would also work
- 1 cup granulated sugar (200 g)
- ½ cup milk
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- ⅔ cup sour cream (150 g)
- 2 cup all-purpose flour (240 g)
- ½ cup cocoa powder (50 g)
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cup 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.