Fluffy peanut butter muffins embedded with a gooey dark chocolate peanut butter cup. A peanut butter and chocolate lovers dream.
If you’ve been to Trader Joes (which I’m sure you have) then you know how tempting it is to buy countless unnecessary products.
I know I don’t have to spend $5 on a tub of dark chocolate peanut butter cups, but also it’s calling my name so I think I must.
Since I had so many on hand I couldn’t think of a better way to use them then stuff them in a peanut butter muffin. Sounds pretty fantastic to me.
Peanut butter and dark chocolate is a staple in my diet, so I’m head over heels for this recipe.
This recipe is simple to make and doesn’t require any special ingredients, other than your favorite peanut butter cups which I recommend you purchase from Trader Joes (not sponsored).
The dry ingredients include:
all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, brown sugar, and cane sugar.
The wet ingredients include:
peanut butter, non-dairy milk, and vanilla extract.
Optionally, you can smother these muffins with a peanut butter frosting. That recipe is as follows:
Peanut Butter Frosting
- 2 tbsp room temperature vegan butter
- 1 tbsp peanut butter
- 3 cups powdered sugar
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
Beat all ingredients together using a handheld mixer until smooth and creamy.
These Peanut Butter Cup Muffins are…
- Soft, fluffy, and moist
- Nutty and sweet
- Gooey and chocolatey
- Simple and easy
- Oh so delicious!
Fluffy peanut butter muffins embedded with a gooey dark chocolate peanut butter cup. A peanut butter and chocolate lovers dream.
- ½ cup creamy peanut butter
- 1 ½ cups non-dairy milk
- 2 tsp vanilla extract
- ½ cup brown sugar
- ¼ cup cane sugar
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 10 mini dark chocolate peanut butter cups
- 2 tbsp room temperature vegan butter
- 1 tbsp creamy peanut butter
- 3 cups powdered sugar
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
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Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
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In a large mixing bowl, whisk together peanut butter, non-dairy milk, vanilla, and sugars until creamy. Add flour, baking soda and powder, spices, and salt. Use a wooden spoon or spatula to stir batter until combined and no flour is visible. Use a cookie scoop to fill each muffin liner ½ full. Press one peanut butter cup into the center and top with 1 tbsp muffin batter making sure the chocolate is completely covered.
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Bake muffins for 25 minutes. Transfer to a wire cooling rack to cool completely before frosting, if desired.
