Fudgey Peanut Butter Chip Muffins Recipe - Allrecipes.com
Fudgey Peanut Butter Chip Muffins Recipe

Fudgey Peanut Butter Chip Muffins

Recipe by  

"Delicious fudgey muffins filled with peanut butter."

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Ingredients Edit and Save

Original recipe makes 12 - 15 muffins Change Servings


  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 More Reviews

Most Helpful Positive Review
Sep 27, 2002

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!

Most Helpful Critical Review
Apr 25, 2012

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.


12 Ratings

Sep 08, 2011

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.

Jul 14, 2007

These are the best muffins I have made yet! As a young new baker, I have been making weekly muffins, and I know I will be making these again! I cannot wait to share them with my family when they come into town!

Feb 15, 2006

I make muffins every Friday for my husband's office meeting. These were another hit! Very yummy!

Jul 02, 2004

These were average to below average. I followed recipe exactly. I had a group of college kids visiting for the weekend and I could barely get them to finish these muffins off. Sorry.

Aug 22, 2006

They are very easy to make and do taste moist. Great tasting peanut butter and chocolate taste.

Mar 24, 2009

I like these muffins a lot. I did not have quick-cooking oats, and I think this might have been a mistake - the oatmeal seems harder than it should be. But the muffins are still delicious, and I love the chocolate-peanut butter combo.


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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