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Double Chocolate Peanut Butter Swirl Muffins – Soft and tender Double Chocolate Muffins, with a swirl of peanut butter on top!
I think we have been over this before, but I will refresh your memory. I am a huge fan of chocolate and peanut butter. If you have read my blog ever before, you probably know this about me. So it shouldn’t surprise you that I have yet another version of a muffin with chocolate and peanut butter. I had been eying the Cooking Light Triple Chocolate Muffin for awhile, but then Lauren made a version with chocolate peanut butter. I had to make them right away.
My 6 year old loved these. But for once, I think I liked them more. I froze what we didn’t eat the first morning right away. I lived on these for days! Usually I leave the frozen muffins as treats for my 6 year old, but not these! I need to make more so he has a chance to have them.
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
Double Chocolate Chobani Muffins
Whole Wheat Apple Butter Muffins
Skinny Banana Chocolate Chip Muffins
6 Week Bran Muffins by Foodie with Family
Peanut Butter Chocolate Chip Muffins by Mom on Timeout
Double Chocolate Peanut Butter Swirl Muffins
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water
- 1/4 cup canola oil
- 1 whole large egg
- 1 Tablespoon red wine vinegar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup peanut butter
Instructions
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with non-stock spray or liners.
- Combine flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl mix together water, canola oil, egg, and vinegar. Stir in chocolate chips. Pour into flour mixture. Stir until just combined. Pour into muffins tin.
- Microwave peanut butter for 20 seconds to make it easy to swirl. Drop a teaspoonful into the center of each muffin. Using a knife or toothpick swirl into muffin.
- Bake for 12-14 minutes. Allow to cool in the pan for a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chocolate and peanut butter will never ever ever get old. Great recipe!
I like that combination of chocolate and peanut butter, and that swirl gives the perfect look.
These are so pretty and sound so tasty! I am loving peanut butter lately…bookmarking for later 🙂
These are so pretty, and perfect for National Peanut Butter Day 🙂 Knowing myself, I would probably eat these with another dollop of peanut butter on top. Just out of curiosity, what does the red wine vinegar do?
I think the vinegar just adds a little bit of acidity like buttermilk would do in a muffin. You definitely can’t taste it, it just works 🙂
Delicious! I’m a HUGE fan of peanut butter – you know that! I like that you froze them…I don’t think I’ve ever frozen muffins before!
I’ve never thought to freeze muffins before! I’ve always just used the whole fresh is better thing as an excuse to polish off the batch in one day! These would not last long in my house…
I love that you stashed them away from your son. You muffins always look so good.
i am also a HUGE fan of chocolate and peanut butter. these muffins looks great! I’m planning to make banana chocolate chip muffins next week. maybe I should add some peanut butter too!