Chocolate Peanut Butter Muffins Recipe

INGREDIENTS

Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda together.1¼ cups all-purpose flour,¾ cup unsweetened cocoa powder,1½ teaspoons baking powder,1 teaspoon kosher salt,½ teaspoon baking soda
In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.1 cup plain yogurt,¾ cup granulated sugar,½ cup vegetable oil,⅓ cup milk,2 large eggs
Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.¾ cup semisweet chocolate chips
Fill the muffin liners no more than ⅔ full with chocolate batter.
Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well. Use a toothpick to swirl the peanut butter and chocolate batter together.½ cup peanut butter
Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the muffins cool for 10 minutes in the tin, then transfer muffins to a cooling rack to cool completely. Serve and enjoy.

Peanut Butter: You can use any peanut butter you like, crunchy or smooth. If using all-natural peanut butter, be sure to stir well to avoid any oily or dry spots.
Let the muffins cool in the tin for about 10 minutes before serving. This will keep the muffins intact and prevent them from falling apart.
Instead of semisweet chocolate chips, use your favorite kind of chocolate chips, chocolate chunks, or a chopped chocolate bar. Keep total add-ins to about ¾ cup.

Storage: Store muffins in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.