Real Recipes From Real Home Cooks ®

peanut butter chocolate swirl muffins

★★★★★ 1
a recipe by
Nicole P.
Hull, QC

One of my most favorite muffins made from scratch :)

★★★★★ 1
serves 6 large or 10 medium muffins
method Bake

Ingredients For peanut butter chocolate swirl muffins

  • 2/3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 c
  • 5
    semisweet chocolate squares (such as baker's) chopped
  • 3/4 c
    white sugar
  • 2 lg
  • 1 tsp
    vanilla extract
  • 4 Tbsp
  • 1/2 c
    confectioners’ sugar (aka powdered and icing sugar)
  • 1 c
    smooth peanut butter
  • 1/2 tsp
    vanilla extract

How To Make peanut butter chocolate swirl muffins

  • 1
    Preheat oven to 325⁰F. Line a muffin tin with paper liners. Whisk together flour, baking powder. Put butter and chocolate in the top half of a double boiler over hot, simmering water; stir until melted. Remove from heat and let cool slightly.
  • 2
    Whisk granulated sugar into cooled chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
  • 3
    Make the peanut butter filling: stir together all filling ingredients until smooth.
  • 4
    Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with additional tablespoon batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
  • 5
    Bake, rotating halfway through, until a cake tester inserted in the centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer to a wire rack to cool completely before removing cupcakes.