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Peanut Butter Chocolate Muffins

Servings 12 large muffins
Author Natalie


For the muffins:

  • 2 large eggs
  • 200 ml. (1 cup) sour cream
  • 125 ml. (1/2 cup) milk
  • 75 ml. (1/3 cup) vegetable oil
  • 200 grams (1 cup) sugar
  • Pinch of salt
  • 210 grams (1 ½ cups) all-purpose flour
  • 70 grams (1/2 cup) cocoa powder
  • 10 grams (2 tsp.) baking powder
  • 100 grams (1/2 cup) dark chocolate chips
  • 5-6 tablespoons smooth natural peanut butter


  1. Preheat the oven to 170c degrees and arrange paper molds in a muffin pan.
  2. In a large bowl, place eggs, sour cream, milk, oil, sugar and salt and mix to a uniform mixture.
  3. Add flour, cocoa powder and baking powder and mix until uniform.
  4. Add chocolate chips and fold gently until they spread evenly in the batter.
  5. Pour the mixture into the jugs and fill about 3/4 of their height.
  6. At the top of each muffin, drizzle about a teaspoon of peanut butter and with a knife or toothpick "scribble" slightly between the mixture to create a marble pattern.
  7. Bake the muffins for 15-20 minutes or until they swell, set and a skewer inserted in the center comes out with moist crumbs.
  8. Cool at room temperature and serve.

Recipe Notes

  • Keep the muffins in a closed container for up to 10 days in the refrigerator.
  • Instead of dark chocolate, you can use milk or white chocolate chips.
  • It is recommended to serve the muffins warm or at room temperature.
  • It is recommended to use natural peanut butter, as it has more liquid texture. If you use regular peanut butter then it is recommended to heat it a little so that it would be liquid and more convenient to create a marble pattern.
  • If you prefer sweeter muffins, you can slightly increase the amount of sugar to 250 grams (1 ¼ cups).