Chocolate Peanut Butter Muffins Recipes

EGGLESS PEANUT BUTTER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
• Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

SOUTH BEACH PHASE 1 - CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.

CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners and set aside.
• In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined.
• Add brown sugar and sugar and beat until light and fluffy.
• Add eggs and vanilla and beat well.
• In sifter or sieve, combine flour, cocoa, baking powder, and baking soda.
• Sift into peanut butter mixture; add milk, and stir until batter is smooth.
• Fold in 1 cup chocolate chips.
• Spoon batter into prepared muffin cups.
• Bake for 20-25 minutes or until muffins spring back when touched in center.
• Remove to wire racks to cool.
• In small bowl combine 1/2 cup chocolate chips with 2 tablespoons peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth.
• Frost muffins.