Every Helping
Sign in

Baking recipe · from the recipe book

Peanut Butter Swirl Chocolate Walnut Muffins

Deep cocoa muffins with a tender buttermilk crumb, ribbons of nutty peanut butter and a crunchy toasted walnut top.

Peanut Butter Swirl Chocolate Walnut Muffins

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powderunsweetened
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • ¾ cup packed160 gBrown sugarpacked
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gCanola oil
  • 2 tsp8 gVanilla extract
  • ⅓ cup100 gPeanut butter, no salt addedstirred smooth
  • 1 tbsp20 gHoney
  • ¾ cup chopped100 gWalnutstoasted and chopped

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop; set aside one quarter of the walnuts for the tops.
  3. Make the swirl: in a small bowl stir the peanut butter with the honey until smooth and loose.
  4. In a large bowl whisk the flour, unsweetened cocoa powder, baking soda, baking powder and salt until the cocoa powder is evenly blended with no lumps.
  5. In another bowl whisk the brown sugar, eggs, buttermilk, canola oil and vanilla until smooth.
  6. Pour the buttermilk mixture into the flour and cocoa mixture and fold just until no dry streaks remain, then fold in the remaining three quarters of the walnuts.
  7. Divide half of the batter among the cups, add a spoonful of the peanut butter swirl to each using half of the swirl, then top with the remaining half of the batter.
  8. Dot the remaining half of the peanut butter swirl over the muffins and drag a toothpick through each to marble, then sprinkle with the reserved walnuts.
  9. Bake 18 to 22 minutes, until a toothpick in the center comes out clean apart from any peanut butter.
  10. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes before serving.

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

Contains: Milk, Egg, Tree nuts, Peanuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book