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Dark chocolate and peanut butter muffins recipe

Dark chocolate and peanut butter muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

A wholly indulgent creation but oh so tempting! I'm told they are simply divine and that anyone who makes them will instantly be adored. I'm skeptical - they came from my brain so I'm bound to be haha! Whilst I can't eat them myself (or rather my illness won't allow it) I so wish I could. Feedback welcomed.

Gloucestershire, England, UK

5 people made this

IngredientsMakes: 2 dozen

  • 400g plain flour
  • 300g caster sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 150ml vegetable oil
  • 2 eggs
  • 150ml milk
  • 200g dark chocolate
  • crunchy peanut butter, as needed

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6. Grease or line muffin tin with muffin cases.
  2. Combine flour, sugar, salt and baking powder. Mix in the oil, eggs and milk. Smash your dark chocolate into small chunks and then fold into the mixture. Divide the mixture into your muffin cases.
  3. Put a dollop of peanut butter on top of the mix of each case. I tend to put a heaped teaspoon full, slightly spread over 3/4 of the surface. You can add more or less to your own taste. The butter melts into the surface slightly adding an amazing gooey texture through the top third of the muffin.
  4. Bake for 20 to 25 minutes. Remove from muffin tins to wire rack to cool. Enjoy!!

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  • ¾ cup chopped Medjool dates
  • 1 cup smooth natural peanut butter
  • ½ cup rolled oats (see Tip)
  • ¼ teaspoon salt
  • ½ cup chopped unsalted dry-roasted peanuts
  • ¾ cup bittersweet chocolate chips

Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.

Meanwhile, line an 8-inch square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat the parchment with cooking spray.

Combine the soaked dates, peanut butter, oats and salt in a food processor process until very finely chopped and starting to clump together. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Transfer to the medium bowl and stir in peanuts. Spread the mixture evenly and firmly into the prepared pan.

Place chocolate chips in a microwave-safe bowl and microwave on Medium (50%) until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled &ldquogluten-free,&rdquo as oats are often cross-contaminated with wheat and barley.


Have you tried Kodiak Cakes Power Cakes yet?? It’s a delicious pancake and waffle mix with extra protein. It makes delicious pancakes, check out for some ideas here how to make them.

On the back of the box, there is a recipe for muffins using the Kodiak Cakes Power Cakes mix. Well, I like to modify recipes and try to make them even healthier, cut the fat and sugar. I totally skipped the recommended sugar and used unsweetened applesauce instead of the melted butter. I also decided to add a peanut butter center. Who doesn’t love peanut butter, right? But again, I tried to keep the fat grams lower, so I used PB2 Powdered Peanut Butter.

For my modified recipe, you need:

    • 2 cups (212 g) Kodiak Cakes Power Cakes
    • 1 egg
    • 1 cup milk (I used soy milk)
    • 1/4 cup unsweetened applesauce
    • 1 tsp. cinnamon
    • 2 mashed banana

    Peanut butter filling:

      • 6 Tbsp (36 g) PB2 Powdered Peanut Butter
      • 3-4 tbsp. water – mix together to get a creamy mixture

      then divide the batter into 12 muffins and spoon the peanut butter mixture and put in each muffin.

      Fluffy Peanut Butter Chocolate Chip Muffins

      My husband is dropping my computer off at Staples today for a free checkup and tuning. They&rsquore going to do some kind of technical computer magic, then return her to me better and faster. That&rsquos the good news.

      The bad news is that I have to go a whole entire day without a computer. I hope I can handle it. 😉 I might actually have to mop the kitchen floor and finish the laundry. The horrors!

      So, since it is bright and early, I haven&rsquot had breakfast, and I&rsquom hungry, I&rsquom sharing a little breakfast treat with you. I tried these peanut butter chocolate chip muffins a few weeks ago and I loved them.

      I really liked the texture of these muffins. They were both fluffy and tender at the same time. I think cutting the peanut butter into the flour added to the fluffiness, and the buttermilk made them tender. But I might not know what I&rsquom talking about, so don&rsquot quote me on that.

      The peanut butter flavor is subtle, but I thought it was enough. And of course chocolate and peanut butter are a perfect marriage, so I loved the flavor.

      I used part wheat flour and they were still delicious and moist. I think they would also be great with some chopped peanuts, or even peanut butter chips. Mmmm. I wish I was having them for breakfast. Maybe I should go make some right now. I&rsquom outta here!

      More chocolate and peanut butter recipes to enjoy:

      Reese&rsquos Peanut Butter Poke Cake

      Chocolate Peanut Butter Truffles

      Chocolate Peanut Butter Reese&rsquos Cookies

      Keyword Chocolate Peanut Butter Muffins


      • 1/4 cup (25g) cocoa powder (use natural, NOT Dutch-process cocoa powder)
      • 2 tablespoons (11g) oat flour (See Note 1)
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon baking powder
      • 1/4 teaspoon salt
      • 2 tablespoons (27g) brown sugar, lightly packed
      • 1/2 cup (120g) creamy peanut butter
      • 1/4 cup (58g) unsweetened applesauce (See Note 2)
      • 1/4 cup (58g) vanilla Greek yogurt (we love Greek God's Honey Vanilla yogurt)
      • 1 teaspoon vanilla extract
      • 2 tablespoons (42g) honey
      • 1 large egg
      • 5 tablespoons (63g) dark chocolate chips



      Recipe Notes

      1. Place the oats (old-fashioned or quick oats) in a food processor or small blender jar.
      2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.

      Nutrition Facts

      We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


      I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

      Homemade Dark Chocolate Peanut Butter Cups

      Tips for Working with Dark Chocolate

      • Do not overheat the chocolate. The is no coming back from overheated chocolate. You can add a little oil to it and try to stir it out, but then you run the risk of thinning the chocolate out too much. So, just take care not to overheat it, then you can avoid the whole mess.
      • Stir between each increment of heating very well. If you want to make sure not to overheat your chocolate, stir stir stir. There's nothing wrong with stirring. You can't stir too much. As a matter of fact, if you stir a whole whole lot, you can get a nice, shiny finish on your chocolate. But I am not that committed. So, stir well.
      • Work efficiently and quickly. Once you have the chocolate well-melted, you need to go ahead and get moving on making your homemade dark chocolate peanut butter cups. If you mess around and don't work efficiently, you run the risk of your chocolate cooling too much and again seizing up. So, go with purpose and get the chocolate in the mold as efficiently as you can.

      What You Need to Make Dark Chocolate Peanut Butter Cups

      How to Make Dark Chocolate Peanut Butter Cups

      1. In a medium bowl, combine dark chocolate chips and coconut oil. Heat in 30 second intervals in the microwave stirring well after each until chocolate is melted and smooth.
      2. Pour one tsp of chocolate into the molds.
      3. Heat peanut butter in microwave for a few seconds. Just enough to make it smooth and easy to spoon out,
      4. Measure ½ tsp of peanut butter into each mold on top of chocolate.
      5. Place in fridge or freezer for a few minutes until it sets up.
      6. Add another tsp of chocolate on top of the peanut butter, creating a peanut butter cup. Allow to sit at room temperature of place in the fridge or freezer until fully set.

      Isn't that just one of the most simple and fun recipes?! If you're loving this easy homemade candy recipe, but you're not quite ready to break out the peanut butter, be sure to pin this to your favorite desserts board on Pinterest so you can find it again super quick when you are ready.

      Recipe Ingredients-What You Need

      • 3 cups old-fashioned rolled oats
      • 1 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 3 eggs
      • 1 1/4 cup milk of choice (dairy or non-dairy)
      • 1/2 cup peanut butter
      • 1/4 cup maple syrup
      • 1/4 cup stevia-sweetened chocolate chips or regular chocolate chips


      Rice krispie treats are super simple to make and require just a few ingredients that you may already have in your pantry.

      • Butter- I typically use unsalted butter in my baking recipes so I can control the salt, but salted or unsalted will work here. If you use unsalted butter add ¼ teaspoon of salt to the melted butter/marshmallow mixture.
      • Mini Marshmallows- I prefer mini marshmallows as they melt quicker. You will also mix in a reserved cup of marshmallows to the rice krispie mixture to add some more texture to the chocolate peanut butter rice krispie treats so minis are the way to go. If you only have large marshmallows, you can use those when melting them with the butter and peanut butter but chop them into smaller pieces to mix them into the rice krispies. It's also really important to use fresh marshmallows. Stale marshmallows with lead to stale rice krispies!
      • Creamy Peanut Butter- Use a traditional peanut butter and not a natural peanut butter. The natural peanut butter can separate too easily.
      • Rice Krispies Cereal- The OG cereal or a store brand will work here.
      • Chocolate Chips- I used milk chocolate chips but feel free to use semi-sweet or even dark chocolate if that's what you prefer.
      • Vanilla Extract- Use the good stuff not the imitation kind!
      • Vegetable Oil- You could also use canola oil. This helps the melted chocolate have a smooth consistency and keeps the chocolate layer on top soft.

      Peanut Butter Muffins with Dark Chocolate Chips

      As I learn more about the importance of different fibers for overall gut health and beyond, I have been trying to find novel ways to add suitable low FODMAP whole grains to my recipes to boost the nutrition and fiber content.

      Today’s recipe, Peanut Butter Muffins with Dark Chocolate Chips includes oat flour (a great fiber rich whole grain that provides gut health benefits by feeding probiotic microbes). Our tolerance to fiber and its after effects in our gut is highly individual (an important note)–but as a blanket statement upping our fiber seems to offer overall health benefits.

      The peanut butter and chocolate add a fiber boost too. Plus, they provide a tasty dose of the mineral, magnesium. Many of us don’t consume enough magnesium to meet our daily needs. Magnesium plays a key role in muscle and nerve function, blood sugar control, and blood pressure regulation.

      Most gluten free flour blends are made with highly refined flour and starches. While they make tasty bakery style treats, they lack the good nutrition and fiber of whole grains.

      I would deem this recipe healthy-ish as it is made primary with all natural peanut butter, eggs and oat flour.

      I whipped up the ingredients in a blender so the clean up was easy peasy too! Be sure to add the ingredients in the order suggested so the mixture will blend up easily.

      Russ and I took our chocolate lab, Lucy, for a walk and swim this weekend. There is nothing quite like the an early November walk in New England…brisk air, colorful leaves, stone walls and lots of friendly dog owners enjoying their walk too.

      Just what I needed to clear my brain from work. I hope you had a wonderful weekend too.

      Thanks for all the great questions you provided via my Instagram account this weekend! I will definitely do another Q + A soon as you had many great questions about SIBO and IBS. I really love the format of Instagram. I feature quick and easy recipes, preview pictures of my upcoming recipes and a small view into my everyday life. Click here if you want to follow along.