Best Peanut Butter Chocolate Swirl Muffins Recipes

Double chocolate peanut butter swirl muffins image

Provided by Drizzle

Time 30m

Number Of Ingredients 10

2 eggs
2 Tbsp brown sugar
1/3 cup unsweetened applesauce
3/4 cup milk *I used 1%
1 tsp vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
3 Tbsp lily's dark chocolate chips
3 Tbsp peanut butter (melted)

Steps:

Preheat oven to 350F and spray a 12 hole regular size muffin tin.
In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
Mix in the flour, cocoa powder and baking powder.
Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily's is 7SP.
Divide batter evenly over the 12 muffin cups.
In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
Bake in the oven for 20 minutes, let cool for 5 minutes.
Muffins are best stored in the fridge after day 1 and they will freeze well.
*Note- you can substitute powdered PB if you'd like, the points for the regular PB I used is 8SP

Chocolate Peanut Butter Swirl Muffins image

Provided by Haylie

Categories Breakfast

Time 25m

Number Of Ingredients 11

3 medium ripe bananas
1/4 cup pure maple syrup
1 large egg
1/2 cup vegetable oil
1 cup all purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup Nuttzo Peanut Pro Smooth peanut butter (or any natural more oily peanut butter)
1/2 cup semi-sweet chocolate chips

Steps:

Preheat oven to 375. Grease your muffin pan and/or add muffin liners and set aside.
To a large bowl, add the 3 ripe bananas and mash them with a fork until they have no lumps and are fully mushy. To this, add maple syrup, egg, and vegetable oil. Mix with a whisk until fully combined.
To the bowl, sift in the all purpose flour, cocoa powder, baking powder, baking soda and pinch of salt. Mix in gently with a wooden spoon. Next, gently fold in the chocolate chips.
Add batter to fill up each muffin tin about halfway to 3/4's of the way full. To the batter, add about 1 tbsp of peanut butter. Using a butter knife, swirl it around.
Bake for 20-22 minutes or until a toothpick comes out clean. Once done, Let them sit in the muffin tin for 3-5 minutes then gently remove them and let them cool on a cooling rack. Eat while warm with a schmear of butter or extra peanut butter! Enjoy.

Peanut Butter Chocolate Swirl Muffins image

Provided by Nicole P. @froggeh

Number Of Ingredients 12

2/3 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 cup(s) butter
5 - semisweet chocolate squares (such as baker's) chopped
3/4 cup(s) white sugar
2 large eggs
1 teaspoon(s) vanilla extract
PEANUT BUTTER SWIRL FILLING
4 tablespoon(s) butter
1/2 cup(s) confectioners' sugar (aka powdered and icing sugar)
1 cup(s) smooth peanut butter
1/2 teaspoon(s) vanilla extract

Steps:

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.
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.
Make the peanut butter filling: stir together all filling ingredients until smooth.
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.
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.