Double Chocolate Muffins with Peanut Butter Glaze – easy muffins that are packed with flavor! To jazz them up even more, I added a peanut butter glaze drizzle!
Many times, the recipe you see here on Crunchy Creamy Sweet comes out of an obsession. Crumb bars obsession, salted caramel obsession, coconut obsession – whatever my sweet tooth desires and gets my brain obsessed about, I blog about.
This time the obsession was muffins. Or should I say still is, because I’ve made these muffins 3 times in 2 weeks and made another version as well. So if you happen to stop by anytime soon, I will greet you with muffins. Or should I just fill a basket with them and welcome the newest neighbors to our neighborhood? I have enough of them for that as well!
I absolutely love these muffins! They are chocolatey, have beautiful tops and perfect crumb. The peanut butter glaze was a last minute decision and you can feel free to leave it out but let me tell you – if you love chocolate and peanut butter combo, you will appreciate the glaze!
These muffins are great to add to the lunch box for the last days of school. Or take a dozen for a road trip! They will be great for snacking! The kids love them! I enjoyed one (okay, two) with my morning coffee and they were fantastic!
Usually, a great recipe like this one will satisfy my obsession and I will move on to a new one. These muffins just fueled it! I want to make more versions of them! These will be making appearance in my kitchen and on the blog many times!
This recipe is based on a chocolate muffin recipe from Alton Brown. He is a culinary genius and has a crazy amount of knowledge about the chemistry behind baking. Two baking tips from Alton make this recipe different from most muffin recipes: invert the muffins onto their side right after baking to prevent the soggy bottom; increase the temperature to 400 degrees right after placing the muffin pan in the oven. I’ve baked my muffins in high temperature before to achieve the high cracked tops so I knew this tip already. But inverting the muffins right after baking is new to me. I would just always leave them in the pan until the cooled. From now on, I will be following these tips with all of my muffin recipes.
This recipe makes about 18 muffins or 1 dozen muffins and a small bread.
- 2 c all-purpose flour
- 3/4 c unsweetened cocoa powder
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c and 1/4 granulated sugar
- 1/2 c unsalted butter melted, cooled to room temp
- 2 large eggs
- 1 c buttermilk
- 1 tsp vanilla extract
- 3/4 c chocolate chips or chunks
- 1/2 c creamy peanut butter
Preheat the oven to 375 degrees F.
Line a muffin tin with paper liners or grease or spray with baking spray.
In a large mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Set aside.
In another mixing bowl, whisk together eggs, buttermilk, melted butter and vanilla.
Add the wet ingredients to the dry ingredients. Add the chocolate chips. Stir all together with a wooden spoon. Batter should be lumpy. Do not overmix!
Scoop the batter into the muffin tin with a regular ice cream scoop (one scoop per muffin cup).
Place the muffin pan in the oven and increase the temperature to 400 degrees F.
Bake the muffins for 18 to 20 minutes or until a toothpick inserted in the center of each muffin comes out clean and the tops are cracked.
Remove the muffin pan from the oven and carefully turn the muffins on their side or invert them onto a cutting board or plate. (This is to let the steam out and prevent soggy bottoms.)
Let the muffins cool completely before glazing.
Place the peanut butter in a microwave safe dish and microwave for 10 to 15 seconds or until liquid. Stir up and drizzle over the cooled muffins.
For more muffin recipes and inspiration, follow my Muffins and Scones board on Pinterest: