Happy Easter friends! I’m sure this is not what you thought your Easter may look like this year but I am trying to focus on the positive, I’m home with my immediate family, safe & healthy.. and I am thinking about next Easter and hoping that we can all be together celebrating the holiday..stay home and save lives!

I have been doing a lot of baking, probably more so than I usually do and I was craving a peanut butter chocolate combo so say hello to these tasty double chocolate peanut butter muffins. The peanut butter is swirled onto the top ensuring each bite gives us that delicious peanut butter flavor. Recipe makes 12 full-size muffins, 3SP on both blue & purple MyWW programs and 4SP on green.

Double chocolate peanut butter swirl muffins

Drizzle
4SP green, 3SP blue & purple, 3PP
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened applesauce
  • 3/4 cup milk *I used 1%
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 3 Tbsp lily's dark chocolate chips
  • 3 Tbsp peanut butter melted

Instructions
 

  • Preheat oven to 350F and spray a 12 hole regular size muffin tin.
  • In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
  • Mix in the flour, cocoa powder and baking powder.
  • Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily's is 7SP.
  • Divide batter evenly over the 12 muffin cups.
  • In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
  • Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
  • Bake in the oven for 20 minutes, let cool for 5 minutes.
  • Muffins are best stored in the fridge after day 1 and they will freeze well.
  • *Note- you can substitute powdered PB if you'd like, the points for the regular PB I used is 8SP

Notes

Smart Points- green- 4 using WW recipe builder
Smart Points- blue & purple- 3 using WW recipe builder
Points Plus- 3 using PP calculator
Nutritional info... Calories 103...Fat 4.2g...Sat fat 1.5g...Carbs 14.1g...Fiber 1.9g...Sugar 2.9g...Protein 4.3g.. Using My Fitness Pal *Includes all ingredients

 

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28 Comments

  1. Amber Voigt Reply

    Is it baking powder or baking soda? You have baking powder in the list of ingredients but baking soda in the directions.

    • Drizzle Reply

      Hi Amber, yeah I realized my typo today thanks, it is baking powder that I use

  2. I have all of the ingredients except the apple sauce. Do you think the recipe would still be ok without it?

    • Drizzle Reply

      Hi Kayla, you can’t just leave it out, you’d need to replace the “wet” ingredient with something, mashed banana maybe?

  3. Hi! Love your recipes! Would the points change without the peanut butter?

    • Drizzle Reply

      Hi, so glad you are enjoying the recipes, they might change but I only figured out the points for the recipe as states, you could always build it in your app without using it and see

  4. Hey Kate,

    Are these meant to be super dense? Mine turned out looking like “pucks” – they didn’t rise at all. Any idea what I did wrong?

    • Drizzle Reply

      HI, no as you can see it the picture they are not too dense, denser than a store-bought muffin just due to ingredients used but not too dense, it is so hard for me to know what happened without being there sorry

  5. These look yummy if you use light peanut butter will the points change?
    Thanks

    • Drizzle Reply

      I never bake with AF but I know it bakes differently, all I can suggest is to try

    • Drizzle Reply

      No not at all, just know that regular chocolate chips will be slightly higher in points

  6. I made these muffins two ways with and without the peanut butter. They were devoured by my family. We love them both ways. Absolutely delish!!! Thanks so much. My husband asked that I make them every week.

    • Drizzle Reply

      Hi Barbara, yay.. I am so glad everyone enjoyed them 🙂

    • Drizzle Reply

      No I have not but you definitely could play around with it 🙂

    • Drizzle Reply

      Hi Vanessa, I have had muffins in the freezer for up to 3 months easily 🙂

  7. Have you tried making these with dark chocolate kodiak mix and pb2? Was curious what variations were necessary.

    • Drizzle Reply

      HI, no but you definitely could, the chocolate kodiak mix would be the same amount and it is a little higher in points, the PB2 would obviously need to be in wet form

    • Hi,

      I was wondering if you use convection bake or regular bake for the muffins?

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