Sometimes breakfast routines get mundane because of, well, life. I'd been grabbing a sad granola bar for breakfast regularly, and it was time for a shakeup! Who says you can't have a little decadence with your breakfast? I've got just the thing: these Chocolate Peanut Butter Muffins!
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These delicious Chocolate Peanut Butter Muffins are soft and moist double chocolate muffins with peanut butter streusel! They're an amazing way to start the day!
If you enjoy this recipe, you should check out the posts for my Flourless Peanut Butter Chocolate Chip Cookies, Death by Chocolate Cupcakes, and Buttermilk Chocolate Chip Muffins!
Double Chocolate Muffin Ingredients
- Flour - Provides structure for the muffins. All-purpose flour is what you want to reach for!
- Sugar - For sweetness and keeping the muffins soft and moist.
- Dutch Process Cocoa Powder - *Not* the same as natural cocoa powder, dutch process cocoa powder is darker and smoother! It's less acidic than regular cocoa powder, so I don't suggest making a substitution here, as the leavening as written in the recipe might not work out.
- Baking Soda & Baking Powder - Provide leavening for the muffins.
- Salt - Helps to balance and enhance the flavors of the muffins.
- Eggs - Two large eggs, to provide structure, additional leavening, and a little richness. Your eggs should be at room temperature.
- Sour Cream - For flavor, moisture, and richness. I used full fat. You want your sour cream at room temperature.
- Buttermilk - For flavor, richness, and moisture. Muffins with buttermilk will always be sooo soft and fluffy! Your buttermilk should be at room temperature. (Check out the FAQ section for a quick substitution if you don't have any on-hand!)
- Vegetable Oil - Provides moisture to the muffins.
- Vanilla Extract - For flavor.
- Chocolate Extract - For even more flavor! I highly recommend this (sometimes overlooked) extract! It lends amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some here. Even better, make yourself some Homemade Chocolate Extract for next time!
- Mini Chocolate Chips - The ingredient to make these "double" chocolate muffins! I prefer mini chips because they incorporate better into the batter.
Peanut Butter Streusel Ingredients
- Flour - For structure for the streusel.
- Powdered Peanut Butter - For flavor! Powdered peanut butter is made from roasted peanuts that have been pressed to remove their oils, then ground into a powder. All the peanut butter flavor without the fat--which is perfect for this application! If you can't find it in your local grocery store, you can find some here.
- Sugar - For sweetness.
- Brown Sugar - For sweetness and slight molasses flavor.
- Baking Soda & Baking Powder - For very slight leavening of the streusel.
- Salt - To help balance and enhance the flavor of the streusel. I added more than I usually would because I wanted that salty peanut butter taste (I've found that powdered peanut butter doesn't contain as much salt as regular peanut butter).
- Unsalted Butter - To bring the streusel together. Unsalted so that you control the amount of salt in the recipe. You want the butter to be cold so that you can cut it into the rest of the mixture.
How to Make Double Chocolate Muffins
- In a large bowl, combine the dry ingredients. Whisk to combine and set aside.
- In a medium bowl, combine eggs with sour cream, buttermilk, oil, and extracts. Whisk to combine.
- Add the wet ingredients to the dry and mix with a spatula until almost combined. Add the chocolate chips and stir until just combined.
- Distribute the batter among 18 wells in your muffin pans (they should be about ¾ full).
How to Make Peanut Butter Streusel
- Combine all streusel ingredients except the butter. Whisk (or, if using a food processor, pulse) to combine.
- Dice the cold butter and add to the bowl. Cut in the butter (using a food processor or pastry blender) until the pieces of butter are smaller than peas.
- Sprinkle the streusel on top of the muffin batter before baking.
Frequently Asked Questions
If you don't have buttermilk on-hand, you can do a quick substitution with vinegar or lemon juice and milk (2% milkfat or higher). Just put 1 ½ teaspoons of vinegar or lemon juice in a liquid measuring cup, then pour in the milk to the ⅔ cup line. Stir, let sit 5 minutes, and then it's ready for use! I find that kefir is also a fantastic substitute for buttermilk if you'd like to try that!
Yes! You can make the batter a day in advance and store it in the refrigerator until you're ready to bake. Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, you can freeze them, though the streusel doesn't hold up as well as in fresh muffins.
The short answer: no. This step will help your muffins to raise taller and rounder during baking, but this step isn't required!
You know it's going to be a good day when you have homemade muffins for breakfast! They're also a fantastic afternoon pick-me-up! If you make these muffins, I'd love to hear about it! Leave a review below and tag me on Instagram! Happy baking, everyone!
Other Posts You May Like:
Chocolate Peanut Butter Muffins
Ingredients
Double Chocolate Muffins:
- 1½ cups flour
- 1 cup sugar
- ½ cup dutch process cocoa powder (see note)
- 1¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs, at room temperature
- ¾ cup sour cream, at room temperature (I used full fat)
- ¾ cup buttermilk, at room temperature (see note)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (see note)
- 1 cup mini chocolate chips
Peanut Butter Streusel:
- ½ cup powdered peanut butter (see note)
- ⅓ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- ⅛ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon unsalted butter, cold
Instructions
For Muffins:
- Preheat oven to 425° F. Grease muffin pans or line with paper liners and set aside.
- In a large bowl, combine the dry ingredients (flour, sugar, cocoa powder [see note], baking soda, baking powder, and salt). Whisk to combine and set aside.
- In a medium bowl, combine eggs with sour cream, buttermilk (see note), oil, vanilla extract, and chocolate extract (see note). Whisk to combine.
- Add the wet ingredients to the dry and mix with a spatula until almost combined. Add the chocolate chips and stir until just combined.
- Distribute the batter among 18 wells in your muffin pans (they should be about ¾ full). Place pans in the refrigerator while you make the streusel.
For Streusel:
- In a small bowl (or the bowl of a food processor), combine all streusel ingredients except the butter. Whisk (or, if using a food processor, pulse) to combine.
- Dice the cold butter and add to the bowl. If using a food processor, pulse until the butter is cut into small pieces (smaller than peas). If cutting in the butter by hand, a pastry blender (see note) or two forks will do the trick.
- Sprinkle the streusel on top of the muffin batter, about 1½ tablespoons of streusel per muffin.
- Bake for 5 minutes at 425°, then reduce the oven temperature to 375° *without opening the oven door.* Bake the muffins at 375° for 10 minutes, turn the muffin pans around in the oven, then bake for an additional 7 minutes. When done, a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached. Allow to cool in the pan for at least 10 minutes before removing to a wire rack.Enjoy!
Rosemary Kane
these muffins are delicious-very moist and a nice peanut butter flavor.
I couldn't find chocolate extract and I don't think it was missed.
Amee
Thanks so much for your review, Rosemary! So glad you enjoyed the muffins!