chocolate and peanut butter muffins (vegan).

I developed this recipe after a request from a friend looking for something tasty to put in her husband’s lunchbox! It took me a couple of goes to get the muffin texture right, but I’m happy with the final result.

The swirls of peanut butter are a nice, salty surprise and if you use crunchy peanut butter the muffins will have added texture!

Apologies for the poor quality photos – I was without my good camera at the time, and muffins do not wait!

Chocolate and Peanut Butter Muffins


Makes approximately 12 regular cupcakes
1 1/2 cups plain flour
3/4 cup brown sugar
3 Tablespoons cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 Tablespoon white vinegar
1/3 cup peanut butter
3 Tablespoons vegetable oil
50 g dark chocolate, chopped into small pieces

  1. Preheat oven to 180˚C and line muffin trays with cases.
  2. Put peanut butter and vegetable oil in a small saucepan over a low heat. Stir constantly until combined, then set aside to cool slightly.
  3. Sift flour, sugar, baking powder and baking soda into a large bowl. Add salt.
  4. Make a well in the centre and add water and vinegar. Stir until smooth.
  5. Add dark chocolate pieces and the melted peanut butter. Stir until the peanut butter is distributed in swirls throughout the mixture but is not fully combined. IMG_1476
  6. Fill muffin cases 3/4 full, then bake for 15-20 minutes or until a skewer inserted into the middle of a muffin comes out clean.


© thebakingof 2012


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