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Double Chocolate Peanut Butter Muffins

These double chocolate peanut butter muffins make a great treat for breakfast or brunch on the weekends. Sprinkle with a little powdered sugar after baking. 
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 147kcal
Author: Megan


  • 3/4 cup granulated sugar
  • 3 tbsp creamy peanut butter
  • 1/4 cup fat-free sour cream
  • 2 eggs
  • 1 cup gluten free flour blend
  • 1/4 tsp xanthan gum (if your blend does not already contain it)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup hot water
  • 1/2 tsp baking soda
  • 1/4 cup semi sweet chocolate chips
  • 1 tbsp powdered sugar (for topping)


  • Preheat oven to 350 degrees F. Line muffin tin with paper baking cups or grease with cooking spray.
  • In a large bowl, beat together sugar, peanut butter, sour cream, and eggs. Mix until well combined.
  • On low speed mix in the flour, cocoa, water, and baking soda until no more white streaks remain.
  • With a spoon, stir in the chocolate chips. Spoon into the muffins cups.
  • Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
  • Cool for a few minutes in the pan and then transfer to a wire rack to finish cooling.
  • When the muffins are cool, sprinkle with powdered sugar if desired.


Calories: 147kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 90mg | Fiber: 2g | Sugar: 15g | Vitamin A: 50IU | Calcium: 23mg | Iron: 1mg
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