Somewhere along the way I picked up the belief that it’s completely fine to have chocolate for breakfast as long as it’s served in an appropriate breakfast way. So basically brownies for breakfast = bad, but chocolate muffins for breakfast = totally okay! If some peanut butter gets added to the mix it’s even better – peanut butter is absolutely breakfast appropriate and only further legitimizes the whole chocolate for breakfast thing. Right?
So when you make these – and you will because – hello! – chocolate for breakfast! – you’ll want to super-size them by filling each muffin slot/hole/well/whatever you call it to just below the rim. That way you’ll get eight sort of jumbo muffins, which is the best way to maximize the chocolate and peanut butter wonderfulness. Pile on some chocolate chips and you’ll turn what would have been a boring weekday morning into a “oh my god I love my life!” weekday morning. Seriously, chocolate for breakfast will do that for you. Oh, and a strong cup of coffee – that helps, too.
Enjoy!
Peanut Butter and Chocolate Muffins
These muffins have peanut butter and chocolate. Need I say more?
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8
- Category: Breakfast & Brunch
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup creamy peanut butter
- 2 tablespoons butter, melted
- 1 egg, beaten
- 1 cup plus 2 tablespoons milk
- 1/2 cup granulated sugar
- 1 1/2 cups milk chocolate chips, melted
- 1/4 cup milk chocolate chips, for tops of muffins
Instructions
- Preheat oven to 375 degrees. Spray a standard sized muffin tin with cooking spray.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl combine the peanut butter, melted butter, egg, milk, and sugar.
- Slowly add the wet ingredients to the dry ones, stirring until just combined.
- Next, transfer half of the batter to the other bowl you used for the dry ingredients. Stir in the melted chocolate chips until it’s well combined. Pour the chocolate batter into the peanut butter batter and give it a quick stir just so it’s partially combined.
- Scoop a generous 1/4 cup of the batter for each muffin slot. Just enough so the batter barely reaches the top. You should have enough batter for 8 muffins. Top each muffin with a few chocolate chips. Fill the empty holes about a 1/4 of the way with water.
- Bake the muffins for about 30 minutes or until they pass the toothpick test.
- Let them cool for ten minutes in the pan before transferring to a wire rack.
Hi April, I couldn’t agree more! Oh my gosh, chocolate and peanut butter my 2 favourites! 🙂
Chocolate and peanut butter is the BEST combination ever! Love it in these muffins…I won’t feel so guilty eating them for breakfast. 🙂
No guilt allowed!
Anything that combines peanut butter and chocolate is an instant winner in my books.. these muffins look divine!
I’m pretty much on board with chocolate for breakfast in any form, so I could definitely get on board with these delicious looking muffins!
I have to agree with you on the chocolate for breakfast thing! These look delicious!
Yay! Chocolate for breakfast 4-ever!
These look phenomenal!! Can I place an order, please?!
★★★★★
OH my GOD! I saw the picture for these on your right side bar and HAD to click. They look like the most amazing muffins ever. And I would totally have them for breakfast with a nice strong coffee. Who am I kidding, I would want one for lunch and dinner, too. Thanks for such a wonderful recipe.
The are really decadent — they also freeze well, which is good because I could eat several in one sitting 🙂