Go Back
Freshly baked peanut butter cup brownie muffins with melted chocolate chips and creamy peanut butter centers, cooling in a muffin tin.
Jana Rae

Peanut Butter Cup Brownie Muffins

Indulge in these rich Peanut Butter Cup Brownie Muffins—soft, chocolatey, and filled with melty peanut butter! A quick & easy dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Brownie Muffins:
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter softened
  • 1 tbsp water
  • 1 cup semi-sweet chocolate chips divided
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp baking soda
  • ¾ cup milk chocolate chips
For the Peanut Butter Filling:
  • ¾ cup creamy peanut butter melted

Method
 

  1. In a microwave-safe bowl, combine sugar, butter, and water. Microwave for 45 seconds or until butter is melted. Stir well.
  2. Stir in ¾ cup semi-sweet chocolate chips until mostly melted. Then, mix in the egg and vanilla extract until smooth.
  3. In a separate bowl, whisk flour and baking soda. Gradually fold into the wet mixture until just combined—do not overmix!
  4. Let the batter cool for 10–15 minutes, then stir in milk chocolate chips and remaining ¼ cup semi-sweet chocolate chips.
  5. Spoon batter into a greased muffin tin and bake at 350°F (175°C) for 13–15 minutes, until a toothpick comes out with moist crumbs.
  6. Right after baking, use a spoon handle to poke a well in each muffin. Microwave peanut butter for 45 seconds, then spoon 1 tbsp into each center.
  7. Sprinkle extra chocolate chips on top and let cool completely before removing—this helps them set!

Notes

Recipe Notes & Tips

✅ Cooling is Key – Let muffins cool fully to prevent breaking.
✅ Easy Release – Use a silicone muffin pan for effortless removal.
✅ Crunchy Option – Swap creamy peanut butter for chunky for extra texture.
✅ Freezer-Friendly – Wrap individually and freeze for up to 2 months.