Peanut Butter Chocolate Muffins

Breakfast or Dessert

2 cups all-purpose flour

2 tsp baking powder

2 Tbsp unsalted butter

1/4 tsp salt

2/3 cup creamy peanut butter

1/4 cup granulated sugar

2 large eggs

1 cup whole milk

1 batch streusel topping

12 mini peanut butter cups

Muffin Ingredients

2 Tbsp unsalted butter, melted

2 Tbsp brown sugar

2 Tbsp creamy peanut butter

2 Tbsp all-purpose flour

1/4 cup old-fashioned oats

Streusel Ingredients

Make Batter

In a medium bowl, whisk together flour, baking powder, and salt.


Make Batter

Beat butter, peanut butter, & sugar together until light and fluffy. Mix in eggs and milk until just combined.


Make Batter

Gently fold dry ingredients into bowl with wet ingredients until just combined (take care not to over-mix).


Make Streusel Topping

In a medium bowl, mix together melted butter, brown sugar, flour, peanut butter, and oats


Make Streusel Topping

Mix together with a fork until a crumbly mixture forms.


Fill Muffin Tins

Fill cavities of muffin tin halfway with batter. Top batter with two mini peanut butter cups.


Fill Muffin Tins

Continue filling tins with batter until cavities are about ¾ of the way full. Top each with 1 Tbsp streusel topping.


Bake Muffins

Bake at 375 degrees for 16-18 minutes, until toothpick inserted into muffins comes out only slightly sticky.


Bake Muffins

Cool in muffin tin for a few minutes before moving muffins to a metal rack to cool completely.



Enjoy for breakfast, dessert, or an afternoon snack!