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
- 1.25 c 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
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Preheat the oven to 375 degrees F.
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Line a muffin tin with paper liners or grease or spray with baking spray.
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In a large mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Set aside.
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In another mixing bowl, whisk together eggs, buttermilk, melted butter and vanilla.
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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!
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Scoop the batter into the muffin tin with a regular ice cream scoop (one scoop per muffin cup).
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Place the muffin pan in the oven and increase the temperature to 400 degrees F.
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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.
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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.)
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Let the muffins cool completely before glazing.
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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:
Follow Anna | Crunchy Creamy Sweet ‘s board Muffins and scones on Pinterest.
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Jessica says
I could use one of these amazing chocolaty muffins right now!
Kate@Diethood says
Ooooh, girl, these look GOOD! I certainly do understand your obsessions! 🙂 I’ll come over to help you with the muffins, but won’t leave without a basket filled with them!
Emily @ Life on Food says
I love starting the day with a muffin. Delicious and quick. A muffin that is chocolate even better. A muffin with chocolate and peanut butter….perfection! You hit it right on!
realfoodbydad says
I love these so much, especially with that glaze!!
marcie @ flavor the moments says
I can see why you made these so often in the past few weeks — they look so moist and chocolatey! That peanut butter glaze is the icing on an already delicious looking muffin. 🙂
sally says
These are an absolute MUST MAKE in my peanut butter crazed kitchen!
CrunchyCreamySw says
Aww, thanks, Sally! And thank you for pinning!
Kim (Feed Me, Seymour) says
Chocolate is usually just a little too rich for my blood (I know, I’m embarrassed to even say that out loud) but my ten year old? That’s another story. Kid could eat chocolate for every meal. She will absolutely adore these!
CrunchyCreamySw says
My kids LOVED them! I had to hide half for the photos but the other half was gone in no time! Thank you, Kim!
Taylor says
Anna, these are GORG! I love muffins and chocolate and Pb…so I am sort of in love with these babies! Pinned!
CrunchyCreamySw says
Thank you, Taylor!
Tina | Mademoiselle Gourmande says
They look gorgeous!! Thanks for the offer, I think I will drop by your place and try one… 🙂
Seriously, I will try them and thanks for the tips. 🙂
CrunchyCreamySw says
Fantastic! Let me know if you make them, Tina! Thank you!