Best Eggless Peanut Butter Chocolate Muffins Recipes

EGGLESS PEANUT BUTTER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
• Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

CHOCOLATE PEANUT BUTTER MUFFINS RECIPE

Steps:

• 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.
• In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.
• Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the 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.
• 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.