Ingredients:

  • 1 cup (240 g) smooth peanut butter (natural, creamy, stirred well)
  • 2 large eggs, room temperature
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/3 cup (30 g) unsweetened cocoa powder (Dutch-process recommended)
  • 1 teaspoon (5 g) baking soda
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1/4 cup (40 g) peanut butter chips or chocolate chips (optional, for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray generously with non-stick baking spray.
  2. In a large mixing bowl, briefly microwave the peanut butter (about 30 seconds) until slightly soft and easily stirrable.
  3. Add the brown sugar, granulated sugar, eggs, and vanilla extract into the softened peanut butter. Whisk or stir vigorously until the mixture is smooth, homogenous, and has lightened slightly in color—about 1 minute.
  4. In a separate small bowl, whisk together the cocoa powder, baking soda, and salt. Sifting the cocoa powder is beneficial to prevent lumps.
  5. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold the ingredients together until just combined. Stop mixing immediately once no streaks of cocoa powder remain to avoid dense muffins.
  6. Use an ice cream scoop to distribute the batter evenly among the 12 prepared muffin cups. They should be roughly two-thirds full.
  7. Sprinkle the optional chocolate or peanut butter chips over the tops of the batter. Bake for 18 to 22 minutes.
  8. The muffins are done when a wooden skewer inserted into the center comes out with moist crumbs attached (not wet batter).
  9. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.