This Chocolate Peanut Butter Stuffed Muffin recipe is one that was originally dairy based but I changed into a complete dairy free recipe!
Unfortunately, it is not one of my healthiest recipes but all of my friends and I absolutely found them delicious. I had a big girls night in and made these awesome cupcakes for all the girls and everyone was in love.
This is a great recipe to make if you’re looking for something DF and easy to make. But, I mean who doesn’t like chocolate and peanut butter together, right?
I think whats really great about this recipe is that these muffins can easily be made into gourmet cupcakes or a cake.
I know the original recipe had thrown in some chocolate chips but I thought that that might have been too much chocolate but now thinking back, I think some vegan chocolate chips on top would have been deeeelicious!
Though they are a chocolate muffin, they don’t taste like they’re too rich in chocolate so feel free to add chocolate sauce, chocolate chips or caramel on top for flavor. But, don’t forget to let me know how it tastes down below!
When it comes to baking these muffins, it really was simple.
In the original recipe there was some cream cheese added into the peanut butter filling so by taking that out I was a little worried the texture wouldn’t be right for a muffin but to my surprise, it turned out perfectly and my muffins were a success.
About 5-10 minutes before taking them out, I took a toothpick and would check to see how the filling was baking up.
The muffin batter definitely bakes quicker than the peanut butter filling so make sure you give it a check before pulling them out. But, since the filling did take a little longer to bake, it created this delicious harder topping on the muffin and when you bite into it, it leaves the center of the muffin soft and flavourful.
I am so so happy with the way these muffins turned out I will for sure be using this recipe again for some baking of mine and think I may turn this into a birthday cake type combo for someone.
If you’re into more organic healthy recipes, one idea is to substitute the peanut butter for almond or cashew butter.
I have used them for substitutes many times and it has always worked out great for me. I always use a 1:1 ratio when substituting either almond or cashew butter so it makes it quite easy to bake with.
I really wanted to cook with coconut flour but just didn’t think that it would work. The peanut butter filling is light but unfortunately, I think too heavy to be used with coconut flour, therefore, the muffin would fall apart and when having such a filling, could really ruin your recipe.
I think I will definitely try a gluten free flour for it so that I can create a full GF/DF recipe but for now, this is the recipe I came up with and I am in love.
If you got the chance to make this recipe, comment below and let me know how it turned out for you? Did you add any chocolate chips?
Thanks, everyone and have a wonderful day xx.0