Skip to content
German Pastry Chef, home

Pastries and Cookies, Sweet Pastries

Peanut Butter Brownie Muffins

by Katharina

Chocolate brownie muffins in paper liners with chunks of dark chocolate on top and a peanut butter center

4.8 (41)out of 5, 41 ratings

Go to recipePrint
Prep
20 min
Bake
15 min
Total
35 min
Makes
12 muffins
Delicious, easy to make, with a surprise in the middle

Ingredients

Makes 12 muffins

  • 5 tbsp70 gsoftened unsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 6 tbsp80 ggranulated sugar
  • 1large egg
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 cup130 gall-purpose flourWheat flour; without a type number German recipes mean Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 1 ¾ tspbaking powder½ packet = about 1 ¾ tsp (7.5 g). German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 2 tbspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 pinchsalt
  • 5 tbsp70 mlmilk
  • 5 ¼ oz150 gdark chocolateDark chocolate with roughly 50 to 70 percent cocoa. In the US use bittersweet or semisweet chocolate; in the UK, dark chocolate (50 to 70 percent).
  • ½ cup plus 1 tbsp150 gpeanut butter
  • 3 tbsppowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.

Method

  1. Preheat the oven to 400°F (200°C), or 350°F (180°C) convection (fan).
  2. Line a muffin pan with paper liners.
  3. Beat the butter, sugar, vanilla sugar
  4. and egg until creamy.
  5. Mix the flour, baking powder, cocoa powder and salt, and
  6. stir them into the creamed egg mixture.
  7. Add the milk until the batter drops easily from the spoon.
  8. Chop the dark chocolate and fold 3 ½ oz (100 g) of it into the batter.
  9. Set the remaining chocolate aside.
  10. Stir the peanut butter with the powdered sugar until smooth.
  11. Fill the muffin liners halfway with batter.
  12. Add a big dollop of the peanut butter mixture on top. Then spread the rest of the batter over it.
  13. Press the remaining chocolate into the center of each muffin.
  14. Bake in the preheated oven for about 15 minutes. (Check with a toothpick.)