Chocolate Peanut Butter Muffins with Creamy Peanut Butter Filling
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Chocolate Peanut Butter Muffins with Creamy Peanut Butter Filling
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COOK TIME
25 min
TOTAL TIME
40 min
SERVINGS
12 muffins
These Chocolate Peanut Butter Muffins are the ultimate treat for chocolate and peanut butter lovers! Rich, chocolatey muffins are filled with a creamy peanut butter filling, packed with chocolate chips, and made even more delicious with Prairie Farms Chocolate Peanut Butter Milk.
They’re soft, tender, and loaded with chocolate in every bite, with a sweet and creamy peanut butter center that makes them feel extra special. They’re perfect for an afternoon treat, weekend baking, or a fun breakfast when you want something a little more indulgent.
Why You'll Love These Chocolate Peanut Butter Muffins
Chocolate + peanut butter: Is there a better combination? The rich chocolate muffin and creamy peanut butter filling are made for each other.
Extra chocolatey: Cocoa powder and plenty of semisweet chocolate chips give these muffins lots of chocolate flavor.
A creamy peanut butter center: The peanut butter filling adds a soft, sweet, creamy layer right in the middle of each muffin.
Prairie Farms Chocolate Peanut Butter Milk: Using Prairie Farms Chocolate Peanut Butter Milk in the muffin batter adds even more chocolate and peanut butter flavor to every bite.
Great for making ahead: These muffins are perfect for baking ahead and having ready for breakfasts, snacks, or dessert.
Ingredients
For the Peanut Butter Filling
Cream cheese: Use softened cream cheese so it combines easily with the peanut butter.
Peanut butter: Creamy peanut butter works best for a smooth filling.
Granulated sugar: Adds sweetness to the filling.
Egg: Helps create a rich, creamy filling that sets as the muffins bake.
Vanilla extract: Adds a little extra flavor.
For the Chocolate Muffins
Oil: Avocado oil, vegetable oil, or canola oil all work well.
Granulated sugar: Adds sweetness and helps create a soft muffin.
Prairie Farms Chocolate Peanut Butter Milk: This is the fun ingredient that gives these muffins an extra boost of chocolate peanut butter flavor.
Eggs: Help bind the ingredients together and give the muffins structure.
Vanilla extract: Adds warmth and enhances the chocolate flavor.
Sour cream: Helps keep the muffins soft and tender.
All-purpose flour: Provides the structure for the muffins.
Cocoa powder: Gives the muffins their rich chocolate flavor.
Baking soda: Helps the muffins rise.
Salt: Balances the sweetness and enhances the chocolate flavor.
Semisweet chocolate chips: Stir some into the batter and save some for sprinkling over the tops.
How to Make Chocolate Peanut Butter Muffins
1. Prepare the peanut butter filling.
Start by making the peanut butter filling so it is ready when the muffin batter is prepared.
Add the softened cream cheese and peanut butter to a microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the mixture is smooth and easy to stir.
Stir in the sugar, beaten egg, and vanilla until everything is well combined. Set the filling aside.
2. Make the chocolate muffin batter.
In a large bowl, whisk together the oil, sugar, and Prairie Farms Chocolate Peanut Butter Milk.
Add the eggs and vanilla and stir until well combined.
Gently fold in the sour cream. Try not to overmix the batter.
3. Combine the dry ingredients.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently fold until just barely combined. A few small streaks of flour are okay at this point.
Fold in 1 ½ cups of the chocolate chips, reserving the remaining chocolate chips for the tops of the muffins.
4. Layer the muffins.
Line an 18-cup muffin pan with cupcake liners or lightly grease and flour the muffin cups.
Scoop the chocolate muffin batter into each cup, filling them about halfway.
Add a heaping spoonful of the peanut butter filling to the center of each muffin. I like to use a heaping 1 ½-inch cookie scoop.
Cover the peanut butter filling with another layer of chocolate muffin batter, filling each muffin cup about ⅔ to ¾ full.
Sprinkle the remaining chocolate chips over the tops.
5. Bake.
Bake at 350°F for 22–25 minutes, or until a toothpick inserted into the chocolate muffin portion comes out mostly clean with a few moist crumbs.
Allow the muffins to cool before serving.
Tips for Making the Best Chocolate Peanut Butter Muffins
Don’t overmix the batter. Once you add the flour mixture, gently fold everything together just until combined. Overmixing can make your muffins dense instead of soft and tender.
Soften the cream cheese. This makes it much easier to combine the cream cheese and peanut butter into a smooth filling.
Don’t overfill the muffin cups. Filling them about ⅔ to ¾ full gives the muffins room to rise without overflowing.
Save some chocolate chips for the tops. Adding chocolate chips before baking gives the muffins that bakery-style look and adds a little extra chocolate in every bite.
Let them cool before eating. The peanut butter filling will be very hot when the muffins first come out of the oven. Give them some time to cool so the filling can set slightly.
FAQs
Can I Make These Muffins Ahead of Time?
Absolutely! These muffins are great for making ahead. Once cooled, store them in an airtight container and enjoy them over the next few days.
They also make a fun treat to pack into lunchboxes or enjoy as an afternoon snack.
Can I Freeze Chocolate Peanut Butter Muffins?
Yes! Allow the muffins to cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze for up to about 3 months.
When you’re ready to enjoy them, thaw at room temperature or warm them gently in the microwave.
More Chocolate Peanut Butter Recipes
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Chocolate Peanut Butter Muffins with a Creamy Peaut Butter Filling
These Chocolate Peanut Butter Muffins are rich, chocolatey, packed with chocolate chips and have the BEST creamy peanut butter filling right in the center.
Ingredients
Peanut Butter Filling
8 oz cream cheese, softened
½ cup creamy peanut butter
½ cup granulated sugar
1 large egg
½ teaspoon pure Vanilla extract
Muffins
½ cup vegetable oil (canola or avocado oil works too)
1 cup granulated sugar
½ cup Prairie Farms Chocolate Peanut Butter Milk
2 large eggs
1 teaspoon pure vanilla extract
⅔ cup sour cream
2 cups all-purpose flour
½ cup cocoa powder
1 ½ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips or chunks (leave ½ cup for topping)
Instructions
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Preheat the oven to 350 degrees and line a muffin tin with cupcake liners (or lightly grease and flour). (recipe makes about 16 muffins)
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Peanut Butter Filling: In a microwave safe bowl, microwave the 8oz cream cheese and ½ cup peanut butter together in 10 second intervals until it stirs and combines easily.
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Add the ½ cup sugar, 1 egg, and ½ teaspoon vanilla. Whisk all together until smooth then set aside.
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In a separate large bowl, whisk together ½ cup oil, 1 cup sugar, and ½ cup Prairie Farms Chocolate Peanut Butter Milk. Stir in 2 eggs and 1 teaspoon vanilla until combined. Add the ⅔ cup sour cream and whisk into the mixture.
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In a separate, medium bowl, whisk together 2 cups flour, ½ cup cocoa powder, 1 ½ teaspoon baking soda and ½ teaspoon salt.
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Add the flour mixture into the wet mixture and slowly fold together until almost combined.
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Add 1 ½ cups chocolate chips or chunks and fold into the batter.
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Scoop some of the chocolate muffin batter into each muffin cup about ½ way full. Next spoon a heaping spoonful of the peanut butter mixture over the chocolate batter in each cup.
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Finish with topping each muffin cup with chocolate batter over the peanut butter layer. Each muffin should be filled to the top.
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Top each muffin with a few chocolate chips/chunks.
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Bake at 350 degrees for 22-25 minutes (toothpick inserted in center should come out mostly clean)
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Set aside until cool and enjoy!
Notes
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