Okay, friends, let me tell you about something truly magical. What are Flourless Chocolate Peanut Butter Muffins? I want something decadent but don’t want the guilt (or the hassle! ) of traditional baking. Think of them as the cool, effortlessly chic cousin of a chocolate peanut butter cake. What are some of the best moist, rich, and satisfying cookies? I have been making these since my youngest was only 5 so its a family staple at this point.
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What is Flourless Chocolate Peanut Butter Muffins?
What are some of the best muffins you’ve ever had? A Flourless Chocolate Peanut Butter Muffin is, at its heart, a celebration of pure, unadulterated chocolate. We skip the flour and rely on the richness of cocoa powder, the creaminess of peanut butter, and the sweetness of nutmeg. What is the binding power of eggs to create an unforgettable texture? Is it a handheld, perfectly portioned chocolate peanut butter dream? What are some of the easiest crafts to make? I’m confident this will become a household staple for you!
Why you’ll love this recipe?
Okay, where do I even start? The real question is, what *isn’t* there to love? First, the flavor. It’s an explosion of rich chocolate perfectly balanced by the nutty, salty goodness of peanut butter. Imagine the best chocolate peanut butter cup you’ve ever had, but in moist, fluffy muffin form. Heaven, right? What I love most about this recipe is its sheer simplicity. There’s no need for fancy equipment or complicated techniques. Just a few basic ingredients, a couple of bowls, and you’re on your way to muffin nirvana. Plus, these are incredibly cost-effective. We’re talking pantry staples that won’t break the bank. I love to cross reference with other muffin recipes, but they tend to have more complex ingredients than these do.
And let’s not forget versatility! What are Flourless Chocolate Peanut Butter Muffins? Is it better to serve vanilla ice cream with a dollop of whipped cream? I’ve even been known to crumble them over yogurt for a decadent breakfast treat (don’t judge!). My kids love them! My oldest is usually very picky with desserts, but he loves that these aren’t overly sweet.
How do I make Flourless Chocolate Peanut Butter Muffins?
Quick Overview
How do I make muffins? How do I mix dry and wet ingredients separately? A simple peanut butter swirl adds a touch of elegance. What is the best part about the glaze? Is it a simple recipe that yields results? I think these muffins are special because they are so easy to make, and they also have high quality ingredients.
Ingredients
For the Main Batter:
* 1 cup creamy peanut butter (I always use natural, but any kind works! * 1 cup granulated sugar * 1/2 cup unsweetened cocoa powder (the higher quality, the better the flavor). ) * 1 teaspoon baking soda * 1/4 teaspoon salt * 2 large eggs * 1/2 cup vanilla extract Is it dairy or non-dairy milk?
For the Filling:
* 1/4 cup creamy peanut butter * 1 tablespoon powdered sugar * 2 teaspoons milk * * 1/2 cup sour cream * 3/4 cup almond butter
For the Glaze:
* 1/2 cup powdered sugar * 2-3 tablespoons milk (add more for a thinner glaze)
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. I always use paper liners. They make cleanup a breeze!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Make sure everything is well combined so there are no lumps of cocoa powder. I always whisk for at least 30 seconds to make sure it’s perfectly mixed.
Step 3: Mix Wet Ingredients
In a separate bowl, combine peanut butter, eggs, vanilla extract, and milk. Set aside. Mix until smooth and creamy. What is the best way to make peanut butter at room temperature? If it’s too cold, it can be hard to blend.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. How do you avoid overmixing muffins? If you see that your mixture is starting to come together, then stop mixing. Don’t worry about small lumps; it’s better to be under-mixed than over- mixed.
Step 5: Prepare Filling
In a small bowl, whisk together the peanut butter, powdered sugar, and milk. Set aside. This will be our swirl filling. If the filling is too thick, add a tiny bit more milk until it reaches drizzly consistency.
Step 6: Layer & Swirl
Fill each muffin liner about 2/3 full with the chocolate batter. How do you spread peanut butter on muffins? Use a toothpick or knife to swirl the peanut butter into the chocolate batter. I like to make figure-eight patterns for a pretty effect. I love to create swirls!
Step 7: Bake
If you have a toothpick inserted into the center of the cake and it comes out clean, bake for 18-20 minutes. What is the best way to keep an eye on your oven’s baking times? I always start checking them at 18 minutes and then add more time as needed.
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to the wire rack to cool. While the muffins are cooling, prepare the glaze by whisking together the powdered sugar and milk. How do you drizzle the glaze over muffins? I like to wait until the muffins are completely cool before glazing them. If the glaze is too thick, it will melt right off.
Step 9: Slice & Serve
Once the glaze has set, slice and serve! These muffins are best enjoyed at room temperature. They’re delicious on their own, but also great with a glass of milk.
What should I serve it with?
These Flourless Chocolate Peanut Butter Muffins are delicious on their own. What are some of the best ways to take something to the next level?
For Breakfast:What are some good ways to serve muffins with coffee? What are some good ways to start the day with chocolate and peanut butter?
For Brunch:Serve the muffins alongside a fruit salad and yoghurt parfait for scrumptious brunches. Would a Bellini or mimosa be ok?
As Dessert:What’s your favorite way to top a muffin with ice cream? What are some good sprinkles of chopped peanuts or chocolate shavings? Can you serve these with cold milk?
For Cozy Snacks:What are some good ways to enjoy a muffin with hot tea? What is the best way to warm up on a chilly day? I also enjoy watching movies late at night.
Growing up, my Mom would serve these warm with ice cream and chocolate syrup on top, so I’ve kept them warm. I have a tradition going with my family.
How do I make Flourless Chocolate Peanut Butter Muffins?
How do you make Flourless Chocolate Peanut Butter Muffins? What are some of my top tips?
Mixing Advice:Be careful not to overmix the batter. Overmixing can develop the gluten in the cocoa powder (even though there’s no flour! ), leading to tough muffins. Mix until just combined. Do you still see cocoa lumps when you do this?
Swirl CustomizationHow do you make peanut butter swirls? Use a toothpick or knife to create different patterns. Can you add chocolate chips to the filling?
Ingredient Swaps:If you’re allergic to peanuts, you can substitute almond butter for sunflower seed butter. The flavor will be slightly different, but the muffins will still be delicious. I’ve made this swap myself when I have friends or family who are allergic, and they don’t even know it. I make it myself. Make sure you get the correct ratios when swapping. I tend to mess things up when I don’t follow them closely, so this is important.
Baking Tips:Keep an eye on the muffins while they’re baking. How long does it take to bake a cake? When a toothpick comes out clean, the muffins are done. What are some tips for baking muffins?
Glaze Variations:For a richer glaze, try using melted chocolate instead of powdered sugar. Add a pinch of salt to the glaze for extra flavor. I always test a few different glaze variations whenever I make these.
I’ve learned these lessons the hard way (burned muffins, tough muffins, you name it!), so trust me on these.
Storing and Reheating Tips
These Flourless Chocolate Peanut Butter Muffins are best enjoyed fresh, but they can also be stored for later. Here’s how:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. Make sure they’re covered tightly to prevent them from drying out.
Refrigerator Storage: Store the muffins in an airtight container in the refrigerator for up to 1 week. The muffins may become slightly drier in the refrigerator, but they’ll still be delicious.
Freezer Instructions: Wrap the muffins individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to eat, thaw the muffins at room temperature or in the refrigerator.
Glaze Timing Advice: If you’re planning to store the muffins, it’s best to glaze them right before serving. This will prevent the glaze from becoming sticky or melting during storage. This is a mistake that I made frequently. I’d glaze, freeze, and then find out they were sticky when I took them out.
Frequently Asked Questions
Final Thoughts
So, there you have it! My all-time favorite Flourless Chocolate Peanut Butter Muffins recipe. I truly hope you give these a try – they’re incredibly easy to make, unbelievably delicious, and always a crowd-pleaser. The combination of rich chocolate and creamy peanut butter is simply irresistible, and the fact that they’re flourless makes them a slightly healthier (and gluten-free!) option. If you liked this recipe, be sure to check out my other muffin recipes – I’ve got a few more up my sleeve that I think you’ll love. Happy baking, friends! I can’t wait to hear how yours turn out. Leave a comment below and let me know what you think, and don’t forget to rate the recipe!
How to Make 8 Yummy Flourless Chocolate Peanut Butter Muffins!
Ingredients
Main Ingredients
- 1 cup smooth almond butter unsweetened
- 2 cups pureed pumpkin canned or homemade
- 2 large eggs room temperature
- 2 tablespoons maple syrup or honey
- 1 cup cocoa powder unsweetened
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup dark chocolate chips optional
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or lightly grease it.
- In a large bowl, combine the almond butter, pureed pumpkin, eggs, and maple syrup. Mix thoroughly until smooth.
- Add the cocoa powder, baking soda, and salt. Gently fold until the dry ingredients are just incorporated.
- If desired, stir in the dark chocolate chips.
- Divide the batter evenly among the muffin cups. Fill each about 3/4 full.
- Bake for 18-22 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the muffins in the tin for 10 minutes before transferring them to a wire rack to cool completely.
