These double chocolate muffins are made with peanut butter, for a decadent treat with less guilt!
It’s super easy to make these delicious chocolate peanut butter muffins!
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Peanut butter and chocolate desserts are some of our absolute favorites. They make an appearance on the regular, and they never last very long!
For instance, this no-churn chocolate peanut butter ice cream is a summer staple.
When we need a twist on banana bread, we make chocolate peanut butter banana bread!
Of course, these peanut butter chocolate chip cookies are always a hit. Most decadent of all are this old-fashioned peanut butter cake with chocolate icing and this marble-swirled peanut butter chocolate bundt cake!
But let’s be honest–we can’t eat like that ALL the time.
Sometimes, we need to satisfy our sweet tooth with something a little lighter.
Since my kids love my healthier oatmeal chocolate chip muffins, I decided to make some healthier double chocolate peanut butter muffins.
After the first bite, my son proclaimed, “You’ve gotta make these more often!” I couldn’t agree more!
What Makes these Chocolate Peanut Butter Muffins Healthier
I made a few simple swaps in this recipe to make the muffins “better for you” but without sacrificing taste or texture.
Because there’s no point in making a healthy muffin if it tastes like cardboard and nobody wants to eat it!
So first of all, there is no added oil in this recipe. The peanut butter serves double duty in this case, adding flavor and natural oils to the batter.
Second, instead of using sour cream in the batter, I subbed in some Greek yogurt. This adds a bit of protein and helps keep the batter moist.
There isn’t much sugar in the recipe, either–only 1/4 cup for the entire pan of muffins!
Now, I will say that I don’t skimp much on chocolate chips–but you could certainly cut that back a bit if you want.
More Muffin Recipes You’ll Love:
How to Make Delicious Chocolate Peanut Butter Muffins Your Family Will Love
It’s really easy to make these simple yet tasty muffins!
Ingredients You’ll Need:
- Creamy peanut butter
- Greek yogurt
- Cocoa powder
- All-purpose flour
- Baking soda
- Baking powder
- Chocolate Chips
How to Make the Muffins:
(Full printable recipe is available below)
Mix the wet ingredients. First, you’ll mix the peanut butter and yogurt together in the bowl of a stand mixer until smooth. Then add in the egg and sugar, mixing until combined.
Add dry ingredients. Next, you’ll stir in the cocoa powder, flour, baking soda, baking powder, and salt. Once that’s combined well, stir in the chocolate chips.
Bake. Last, you’ll drop the batter into a greased muffin pan and bake! You’ll start at a higher temperature for a few minutes, then lower the temperature to finish them off.
And then, try not to eat them all! 🙂
Notes and Adaptations:
- I have only tried this recipe with regular creamy peanut butter. I would think chunky peanut butter would probably work fine, but I don’t think the natural peanut butter (the kind you keep in the fridge and have to stir to combine the oils) would work so well.
- You can freeze leftover muffins if desired.
- If you need this recipe to be flourless, I’d recommend grinding up some oatmeal in a food processor to make oat flour, and using that as a substitute.
- 3/4 cup creamy peanut butter
- 2/3 cup Greek yogurt
- 1/4 cup sugar
- 1 egg
- 1/3 cup cocoa powder
- 1/4 cup flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup semi-sweet or dark chocolate chips
- Preheat oven to 425F and grease a muffin pan well.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl with a hand mixer), beat together peanut butter and yogurt until creamy.
- Add in sugar and egg, mixing until combined.
- Add in cocoa powder, flour, baking soda, baking powder, and salt. Mix on low speed until combined.
- Stir in chocolate chips.
- Divide batter among 12 muffin wells in prepared pan.
- Bake at 425F for 5 minutes, then decrease temperature to 350F and bake until a toothpick inserted in the center comes out clean, about 11 more minutes.
- I have only tried this recipe with regular creamy peanut butter. I imagine chunky peanut butter would work fine, but I don't think natural peanut butter (the kind you refrigerate and have to stir to combine the oils) would work very well.
- You can freeze leftover muffins if desired.
- If you need this recipe to be flourless, I'd recommend grinding up some oatmeal in a food processor to make oat flour, and using that as a substitute.
Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 287mgCarbohydrates: 20gFiber: 2gSugar: 12gProtein: 7g
Nutrition information is automatically calculated and is not guaranteed for accuracy.