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Baking recipe · from the recipe book

Chocolate Peanut Butter Swirl Muffins

Tender, deep-cocoa muffins ribboned with a salty-sweet peanut butter swirl and dotted with melty chocolate chips and crunchy chopped peanuts.

Chocolate Peanut Butter Swirl Muffins

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • ¾ tsp4 gBaking soda
  • 1⅛ tsp5 gBaking powder
  • ½ tsp3 gSalt
  • ⅔ cup packed150 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ¾ cup (180 ml)200 gMilk, 2%room temperature
  • ⅓ cup70 gCanola oil
  • 1½ tsp6 gVanilla extract
  • ⅔ cup150 gPeanut butter, no salt addedstirred smooth
  • 1½ tbsp30 gHoney
  • ¾ cup120 gSemisweet chocolate chips
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Roughly chop the dry-roasted peanuts and set them aside.
  3. Make the swirl: in a small bowl, stir the peanut butter with the honey until smooth and loose. Set it aside.
  4. In a large bowl, whisk the flour, unsweetened cocoa powder, baking soda, baking powder and salt together.
  5. In a second bowl, whisk the brown sugar, egg, milk, canola oil and vanilla until smooth.
  6. Pour the wet mixture into the flour-cocoa mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
  7. Fold all of the chocolate chips and half of the chopped dry-roasted peanuts into the batter.
  8. Spoon half of the batter evenly into the 12 liners, then add a teaspoon of the peanut butter swirl to each, using half of the swirl in total.
  9. Divide the remaining half of the batter over the top, then dot the remaining half of the peanut butter swirl over the muffins and drag a toothpick through each to marble it.
  10. Sprinkle the remaining half of the chopped dry-roasted peanuts over the tops.
  11. Bake 18 to 20 minutes, until the tops spring back and a toothpick in the cake (not a swirl or chip) comes out clean.
  12. Cool in the tin 5 minutes, then move the muffins to a rack and cool 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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