Chocolate Peanut Butter Swirl Muffins

overhead shot of baked muffins

These Chocolate Peanut Butter Swirl Muffins are a no-fuss, easy and delicious way to get a chocolate fix in the mornings! Not too sweet, perfectly moist and mouthwatering! 

This recipe was originally published in May 2019 – I’ve since updated the photos and added additional blog content. Enjoy! 

I remember when I was younger and my mom would drive me to school. We were usually running late (not much has changed in that sense ha!) so we would often stop at the grocery store to pick up breakfast. 

Instead of getting my usual Lil Debbie Cake – I’m looking at you, honey bun! My brother, mom and I began to get super fancy and pick up muffins from the bakery. You could buy them in a box of 4.

bite taken out of baked muffin

You could mix and match so my brother would get chocolate chip, mom would get blueberry and I would often get pistachio because they looked SUPER cool due to the fact that they were green. 

That point of that insanely long story is: I have always loved muffins. Any kind, anytime, anywhere. But lately, I am pretty partial to these Chocolate Peanut Butter Swirl Muffins. Why, you ask? Well…

Why You’ll Love These Muffins:

  1. They’re not loaded with sugar 
  2. They’re incredibly moist 
  3. It literally feels like you’re having cake for breakfast 
  4. The combination of chocolate and peanut butter is always and forever unbeatable 
  5. They’re insanely easy to make (aka one bowl goodness!) 

But really, y’all. These muffins have a deep cocoa flavor and they are studded with chocolate chips throughout but they never reach that “overly sweet” level that some muffins have. 

side view shot of baked muffin

They are super moist, melt in your mouth goodness. The peanut butter swirl on top gives them a nuttiness that’s the perfect balance to the dark chocolate flavor. 

When you slather extra butter or nut butter on top, they are just mind blowingly good. Let’s get into how to make them! 

Ingredients you Need:

  • Your favorite smooth peanut butter (the more natural oily kind works best) 
  • Ripe bananas 
  • Maple syrup 
  • Egg
  • Vegetable oil (or any neutral oil should work) 
  • All purpose flour 
  • Chocolate chips 
  • Cocoa powder 
  • Butter or cooking spray (for greasing the muffin tins) 

Best Muffin Baking Tips: 

It’s always best to make sure that your oven is adequately heated when you’re about to bake! So be sure to preheat the oven to 375 and give it enough time to fully warm up. 

Next, feel free to use butter or cooking spray to grease your muffin tin (or use muffin liners) and set aside. You can use either a 12 count muffin tin or 6 count jumbo muffin tin for this recipe. 

In a large bowl, mash your very ripe bananas until all the lumps are gone. 

To this, add maple syrup, vegetable oil, 1 egg and mix until fully combined with a whisk. To this bowl, sift in flour, baking soda, baking powder and salt. Mix gently to combine. Lastly, if desired, gently fold in those chocolate chips! Raise your hand if you love baking in one bowl!! *raises both hands*

muffin batter in glass bowl with wooden spoon

Next, grab that muffin pan and fill each liner with the prepared batter until about halfway full. 

To this, add about 1 tbsp of peanut butter and using a butter knife, swirl it in the batter. I found that using the more natural “oily” peanut butter (or nut butter) works best for this recipe. 

Bake for 20-22 minutes or until a toothpick comes out fully clean. Let them cool in the muffin pan for a few minutes – or as long as you physically can, ha! 

before and after photo of pre-baked and post baked muffins in pan

Then gently move them to a cooling rack. Enjoy warm with a schmear of salted butter or more peanut butter! 

muffin sliced in half with peanut butter on top

These would be perfect for meal prep, breakfast on the go, a fun brunch option or just for a snack in the middle of the day! Enjoy! 

Storing Leftovers: 

Store these in a tightly sealed tupperware container for 2-3 days at room temperature. Of course, they are best eaten the day of 😉 

Did you like this recipe? Here are a few more you might enjoy: 

Lemon Blueberry Muffins 

Double Chocolate Banana Muffins 

Vegan Orange Spice Muffins

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

4.75 from 12 votes
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Chocolate Peanut Butter Swirl Muffins

These Chocolate Peanut Butter Swirl Muffins are a no-fuss, easy and delicious way to get a chocolate fix in the mornings! Not too sweet, perfectly moist and mouthwatering! 

Course Breakfast
Cuisine American
Keyword chocolate muffins, chocolate peanut butter muffins, peanut butter swirl
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Haylie

Ingredients

  • 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

Instructions

  1. Preheat oven to 375. Grease your muffin pan and/or add muffin liners and set aside. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

Recipe Notes

I have used both a jumbo 6 muffin tin pan and a 12 count muffin tin for this recipe and they both work!

For peanut butter, it's best to use a natural more "oily" peanut butter for this recipe 🙂 

33 comments / Add your comment below

  1. 5 stars
    Sweet memories for sure! These muffins sound like the perfect way to start the day!! Love chocolate and pb so much! And such pretty swirl action goin’ on 😉 Wish I had one right about now!! Have a wonderful week, Haylie 🙂

  2. 5 stars
    Cake and chocolate for breakfast? I’m in! Chocolate and peanut butter are definitely one of my favorite combinations! Love how they’re not too sweet. And that swirl on top is gorgeous!

  3. 5 stars
    Holy cow. These are amazing!!!!! SO moist and a delicious chocolate flavor. I loved the peanut butter swirl on mine.

  4. 5 stars
    I just made these today and they are perfect! I didn’t alter anything and the texture is amazing and the gooey peanut butter center was delicious. Can’t recommend these enough. Thank you! And yes, pb and chocolate cannot be beat!!

    1. Hi Elana! I’m not sure…I haven’t ever tested it myself. However, I did a quick search for you and found a lady who has done it before in other muffin recipes. She said: “If you’re just trying to make your muffins more hearty, substituting oat flour in a smaller quantity should also work. I have a general rule to keep it to about 1/2 cup substituted flour for a 12-muffin recipe.” Let me know if it works out! 🙂

  5. 2 stars
    These look delicious, but I tried them and unfortunately they were not tasty. Also the peanut butter stayed in one glob on top and was very firm

    1. Hey Jazz – I’m so sorry this recipe didn’t work out for you 🙁 Did you use a more natural “oily” peanut butter? Usually that type works best for this recipe. I’ve since updated the recipe card to add that detail. Sincerest apologies for not having it there before. Thank you for your feedback! Hope you’re staying safe and well during this time! Best – Haylie

  6. So, I made these for the first time today and they were very easy to make and the house smelled amazing! The one thing I found odd was the peanut butter at the top. I used Crazy Richards creamy peanut butter and at about 18 minutes the peanut butter at the top looked kind of dry. I might not have put enough peanut butter and filled the cups too high because they did rise a lot and the peanut butter topping spread out and dried out a little. But overall they looked pretty good and smelled even better! AS for the taste, they are amazing! Not too sweet but not bland. Is definitely a treat I feel good about 🙂 Thanks for the recipe, will be saving it for later . Oh yeah and at 23 minutes the bottoms of mine started to burn a little but our oven runs a little hotter.

    1. Hi Yesenia! Thank you so much for making this recipe and for your feedback! So glad to hear that you enjoyed them! I agree – I love that they’re not overly sweet but also not bland. So good! 🙂 Hope you’re well! Best – Haylie

  7. 5 stars
    Made these for the family and they were a huge hit! Super soft, moist, perfect amount of banana taste, and perfect level of sweetness (perfect!!!). Will definitely be making again.

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