Chocolate Peanut Butter Muffins

Is it too late to say Happy New Year? I hope not. It is so hard to believe we are already more than a week into an entirely new chapter. Last year served as an incredibly transitional year for Nick and I. Nick was promoted. We added a new fur baby to our lives. We built a brand new house; our first house. We grew as a couple, we laughed, I cried, and we argued like any two people who love each other do. It was an incredible whirlwind. We slid into the end of the year pretty smoothly – we moved into our house the week of Thanksgiving and took us to the New Year to get acquainted with everything. 

We are still not completely moved in. We still have “stuff” at hour parents house. We have a long way to go with decorating this place – we need furniture, a formal dining room set, a kitchenette table w/ chairs, formal living room furniture, televisions, curtains, and so on. We may be old by the time we get this place in complete working order, but it will be another adventure.

We love adventure. And as long as I’m building a life with Nick, nothing else really matters.

The New Year also brought sufficient pain, which is why it has taken me so long to get back into the blogging world. When everybody else was celebrating the coming of a new year, I was in excruciating pain. I was plagued by kidney stones; still am, kind of. I’ll spare you the details, but I’m trying to pass a huge stone and it’s not fun. 

So I’m starting off slow with this recipe. Starting off slow does not mean I’m holding back on the taste.


This recipe is packed full. Take a look at these fantastically delicious Peanut Butter Chocolate Muffins! I happen to love this kind of combination of flavors. The best cookies I’ve ever known {besides my moms chocolate chip cookies} are peanut butter chocolate cookies. I used to long for grocery shopping on Sunday because I would wander over to the bakery and beg my mom for the chocolate cookies with peanut butter chips! 


Servings: 20
Serving Size: 1 cupcake
Calories: 232.8
Fat: 16.5 g
Carbohydrates: 22.5 g
Fiber: 1.3 g
Protein: 4.3 g
Points+: 7


Recipes Adapted from Pass the Sushi

  • 1 ¾ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons cocoa powder
  • ¾ cup sugar
  • 1 cup Peanut Butter Chips, reserve about ¼ cup for sprinkling
  • 1/3 cup + 2 tablespoons vegetable oil
  • 1 egg
  • 1 cup skim milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 400 degrees F
  • Combine the flour, baking powder, baking soda, cocoa, sugar and ¾ cup of the peanut butter chips together in a large dish
  • Mix together the milk, oil, egg,  and vanilla extract
  • Pour the liquid ingredients into the dry ingredients and mix together
  • Spoon the batter into greased muffins tins
  • Sprinkle each with a few peanut butter chips
  • Bake for 15 to 20 minutes, or until the muffins are springy and a toothpick inserted comes out clean.

(My oven cooked these pretty quickly; keep your eye on them!}


Remove & Enjoy!

xoxo Mel