Fudgy Peanut Butter Chip Muffins

Indulge in the ultimate chocolate-peanut butter combination with these rich and decadent Fudgy Peanut Butter Chip Muffins. Perfectly moist and loaded with cocoa flavor, these bakery-style muffins are studded with molten pockets of semi-sweet chocolate chips and creamy peanut butter chips in every bite. Quick to prepare in just 15 minutes and baked to fudgy perfection, they strike the perfect balance between a chewy brownie and a soft muffin. Whether enjoyed warm with a glass of milk or as an afternoon pick-me-up, these irresistible treats are guaranteed to satisfy your sweet tooth. Plus, they’re easy to store, making them an ideal make-ahead snack or dessert for any occasion.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 2 Eggs, large
• 1 teaspoon Vanilla extract
• 0.75 cup Whole milk
• 0.5 cup Vegetable oil
• 0.5 cup Semi-sweet chocolate chips
• 1 cup Peanut butter chips

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the wells.

Step 2

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir until well combined.

Step 3

In a separate medium bowl, whisk together the eggs, vanilla extract, milk, and vegetable oil until smooth and uniform.

Step 4

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Fold in the semi-sweet chocolate chips and peanut butter chips, ensuring they are evenly distributed throughout the batter.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs (not wet batter).

Step 8

Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1221.6 grams (1221.6g)

Amount per serving	% Daily Value*
Calories	4515

Total Fat 240.90g	309%
Saturated Fat 77.20g	386%
Polyunsaturated Fat 67.40g
Cholesterol 394mg	131%
Sodium 2708mg	118%
Total Carbohydrate 611.30g	222%
Dietary Fiber 51.80g	185%
Total Sugars 400.30g
Protein 76.00g	152%

Vitamin D 161IU	803%
Calcium 524mg	40%
Iron 33mg	181%
Potassium 2973mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 6.2%

Carbs: 49.7%