Chocolate Peanut Butter Mini Muffins

Friday treat time! Simple chocolate peanut butter mini muffins that come together in less than 30 minutes with minimal yet fabulously delicious ingredients like peanut butter, butter, brown sugar, eggs, vanilla, flour, cocoa, baking soda, salt, dark chocolate chips, and flaky sea salt!

These little babies are the perfect snackable treat for any time and any day of the week

INGRDIENTS

• 24-cup mini muffin tin
• cooking spray
• 6 tbsps unsalted butter softened to room temp
• ¾ cup smooth peanut butter
• ¾ cup packed brown sugar
• 2 large eggs at room temp
• 1 tsp vanilla extract
• ½ cup whole wheat flour
• ⅓ cup unsweetened baking cocoa
• ½ tsp baking soda
• ¼ tsp kosher salt
• ½ cup dark chocolate chips
• flaky salt sea for sprinkling

How to make Chocolate Peanut Butter Mini Muffins

Step 1:

Preheat the oven to 350F. Coat a 24-cup mini muffin tin with cooking spray.

Step 2:

In the bowl of an electric stand mixer fitted with the paddle attachment (or large bowl with a hand mixer), beat together the softened butter, peanut butter, and brown sugar until smooth and well incorporated, about 1-2 minutes on speed medium. Next, mix in the eggs and vanilla extract until smooth. Finally, add in the flour, cocoa, baking soda, and kosher salt then mix until well combined.

Step 3:

Using a small cookie scoop, fill all 24 mini muffin cups with the batter (each hole will be filled to top). Sprinkle 3-4 chocolate chips on top of each muffin batter then sprinkle flaky sea salt over top of all of the mini muffins.

Step 4:

Bake in the oven until a toothpick inserted into the center of one muffin comes out clean, about 13-15 minutes.

Step 5:

Allow to cool before enjoying as the chocolate chips on top of mini muffins will be quite gooey. Store in the fridge for up to 5 days

Kitchen Equipment Needed

• 24-cup mini muffin tin
• Cooking spray
• Stand mixer or hand mixer
• Mixing bowl
• Measuring cups and spoons
• Small cookie scoop or spoon
• Rubber spatula
• Toothpick (for testing)

What to Eat With These Chocolate Peanut Butter Mini Muffins

The Chocolate Peanut Butter Mini Muffins were a total hit in my house, little bites of joy that felt like a warm hug after a long school day.

Sometimes, I made them using some Aldi PB cups we had stashed in the pantry, and yes, refrigerating the batter first made scooping so much easier.

The kids helped unwrap the candies, sneaking a few of course, and by the time they were cool enough to eat, the house smelled like a bakery. We paired them later with leftovers from the night before, like Spicy Garlic Pasta (I toned it down for the kids) and Cashew Chicken, Veggie & Pineapple Salad that reminded me of summer.

Other great pairings? Sure, I suggest Baked Turkey Meatballs and our all-time favorite Peanut Butter Banana Smoothie.

FAQ

What is chocolate peanut butter mini muffins made of?

These muffins are made from peanut butter, cocoa powder, brown sugar, butter, flour, eggs, and chocolate chips.

What does it taste like?

They taste sweet like chocolate, with creamy peanut butter.

Can I make them bigger?

You can use a regular muffin tin, but you’ll need to bake them longer, about 18–20 minutes.

Can I use chunky peanut butter?

Yes, but smooth peanut butter makes the texture more even.

Are these muffins good for kids’ lunches?

They’re the perfect size for lunchboxes and make a fun treat.

Can I leave out the chocolate chips?

Sure, they’ll still be delicious, just a bit less chocolatey.

How long do they last?

They stay fresh in the fridge for about 5 days or in the freezer for 2 months.

Can I use almond butter instead?

Yes.

What kind of cocoa should I use?

Use unsweetened baking cocoa, not hot cocoa mix.

How do I know when they’re done?

Stick a toothpick in the middle; if it comes out clean, they’re ready!