These muffins are the perfect way to kick off your morning right - with chocolate! They are super easy to make, incredibly delicious, and the perfect anytime snack! Feel free to use any nut/seed butter to make these strictly paleo and/or nut free!
Gluten/grain/dairy free, paleo-possible, nut free option, refined sugar free option
Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.
In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.
In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the wet ingredients together until thick and frothy.
Add in the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.
Scrape down the sides of the bowl, add the milk, and blend on low until just fully mixed. Scrape down the sides of the bowl again, if necessary, to thoroughly incorporate the milk into the batter. Ensure not to overmix the batter.
Stir in the chocolate chips/chunks, if using. I added 1/2 cup (94 grams) chocolate chips to the batter and reserved 1/4 cup (47 grams) to add to the tops.
Drop big spoonfuls of the peanut butter over the top of batter and using a rubber spatula, turn the batter once or twice to swirl into the batter. Be sure not to stir too much to avoid incorporating the nut/seed butter fully into the batter to ensure thick ribbons of peanut butter in the muffins.
Using a large cookie scoop (or spoon) distribute the batter evenly into the 12 muffin cups. Optional: Dot the top of each muffin with a small drip of additional peanut butter and swirl gently into the chocolate batter with the tip of sharp knife to create a swirly top. Add some additional chocolate chips too if you like!
Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 5-7 minutes. Remove from oven when tops are fluffy and set. If testing for doneness with a toothpick, the toothpick with come out with a bit of moist chocolate crumbs when it's done and not completely clean. Ensure not to over bake or the muffins will be dry.
Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.
Store at room temperature in an air-tight container for about a day or so. Afterwards, move to freezer for longer storage!
Striclty Paleo: Substitute the peanut butter with any other single ingredient nut/seed butter of choice. Good options are cashew, almond, or sunflower seed butter. Use coconut sugar sweetened chocolate chips or chunks or omit entirely.
Nut-Free: Replace the peanut butter with a seed butter such as sunflower or sesame seed butter for the swirl.
Refined Sugar-Free: Chop your favorite maple or coconut sugar sweetened bar into small chunks and use in place of chocolate chips.
Lower Sugar: Omit the chocolate chips and be sure to use a nut/seed butter with no added sugars.
Recipe by: Freshly Dafna
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Peanut Butter Swirl Chocolate Muffins https://www.freshlydafna.com/pb-swirl-chocolate-muffins/