Fudgey Peanut Butter Chip Muffins

Fudgey Peanut Butter Chip Muffins

Diane Hepburn 0

"Delicious fudgey muffins filled with peanut butter."

Ingredients {{adjustedServings}} servings 290 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F (175 degrees C). Line muffin cups with paper bake cups.
  2. In small bowl, stir together applesauce and oats; set aside. In large bowl, beat butter, sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.
  3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.
  4. Variation: Omit peanut butter chips, add one cup of semi-sweet chocolate chips.
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Reviews 11

  1. 12 Ratings

Sarah Jo

I had one muffin recipe tank tonight--I was a little cautious with this one. I was worried in particular about the amount of flour/oats in relation to the amount of liquids. I omitted the oats all together and only used one cup of flour. I didn't want them to be overkill sweet either so I cut both the white and brown sugars back to 1/4 cup. I made no other changes. Even cutting back the flour and omitting the oats, the batter was quite thick. I got eight muffins from one recipe and they were really small. They baked up okay but were on the dry side. I guess I'm 0/2 at this point. Darn it. I really wanted this one to work out. Guess I should have read the reviews before making this one.


A very delicious muffin. A chocoholics dream! I made it with chocolate chips though and only with 1/2 cup brown sugar (I did not add the 1/2 cup white sugar). I also added 1/2 cup white unsweetened yogurt, as the batter seemed so thick that I was afraid it would stay dry. The muffins were very moist and chocolatey! Will be making them again!


WAHH WAHH! I love peanut butter and chocolate, so I thought this might be a keeper in spite of some poor reviews. I was wrong. There are many things that I think need adjusting here. First of all, the amount of leavening ie. baking soda or powder is woefully inadequate. This resulted in a small and slightly hard textured "muffin". I should have been clued into the fact that the muffin batter was the texture of a cookie dough. Too dry. Flavor was decent, but the texture needs some work.