✨This is my Chocolate Peanut Butter Muffins recipe! Soft chocolate muffins with a creamy peanut butter center, loaded with melty chocolate and Reese’s peanut butter chips. The perfect combination for every chocolate and peanut butter lover!✨ ~Dry Ingredients • 200 g all-purpose flour • 40 g unsweetened cocoa powder • 1 tbsp baking powder • ½ tsp salt • 1 tsp cornstarch • 1 tsp espresso powder (optional, enhances the chocolate flavor) ~ Wet Ingredients • 120 g granulated sugar • 80 g light brown sugar • 113 g (½ cup) unsalted butter, softened • 80 ml (⅓ cup) neutral oil • 2 large eggs + 1 egg white • 1 tbsp vanilla extract • 80 ml (⅓ cup) whole milk • 60 g (¼ cup) plain Greek yogurt ~Mix-ins • 80 g chocolate chunks or chocolate chips • 50 g chopped chocolate bar (for large melted chocolate pockets) • 100 g Reese’s Peanut Butter Chips ~Peanut Butter Filling • Creamy peanut butter Instructions Scoop about 1 tablespoon of peanut butter for each muffin onto a parchment-lined plate or tray. Freeze for 20–30 minutes, or until firm. This helps keep the peanut butter centered while baking. ~Instructions 1. Prepare the oven. Preheat the oven to 425°F (220°C). Line a muffin pan with tulip liners or regular paper liners. 2. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cornstarch, and espresso powder (if using). 3. Make the batter. In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the oil and mix until combined. Beat in the eggs one at a time, followed by the egg white and vanilla extract. Alternate adding the dry ingredients with the milk and Greek yogurt, mixing just until combined. Do not overmix. 4. Fold in the mix-ins. Gently fold in the chocolate chunks, chopped chocolate bar, and Reese’s Peanut Butter Chips. 5. Fill the muffins. Fill each muffin liner about halfway with batter. Place one frozen scoop of peanut butter in the center, then cover with more batter until each liner is about ¾ full. Top with a few extra chocolate chunks and Reese’s Peanut Butter Chips for a bakery-style finish. 6. Bake. Bake at 425°F (220°C) for 5 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the muffin (avoiding the peanut butter center) comes out with a few moist crumbs. 7. Cool. Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack. #chocolate #muffins #peanutbutter #EasyRecipe #CapCut - @sweetconfection