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Sugar Free Peanut Butter Filled Chocolate Muffins always sound like a good idea.
I don’t think that I know of anyone who is not a fan of chocolate and peanut butter.
Sugar Free Peanut Butter Filled Chocolate Muffins
It is a nice surprise to bite into your muffin and find something unexpected.
This is especially true when you hit some warm peanut butter.
What I like about adding peanut butter to my muffins is that you can just eat them the way they are.
I mean, if there is a warm bit of peanut butter inside of your muffin you really do not need to put butter or anything else on top of it.
You could easily just cut the muffin in half and spread the peanut butter as well.
We are going to place the peanut butter into the batter of each cup cake before we bake it.
However, you could easily use a pasty bag with an attachment and add the peanut butter after baking. This would allow you to extrend the peanut butter to the top of the muffin from the middle.
There are other options for this recipe as well.
Make this recipe gluten free by using gluten free flour instead of regular flour (see packaging for adding a binder such as xanthum gum if needed). Or, you can make this recipe low carb by using low carb Carbalose flour.
Here are some similar recipes that you may also like.
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I have some great tips on which alternatives may work in a recipe such as this one.
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Sugar Free Peanut Butter Filled Chocolate Muffins
The recipe for Sugar Free Peanut Butter Filled Chocolate Muffins
What you will need to make this Sugar Free Peanut Butter Filled Chocolate Muffins
Start by making the muffins.
You can make this recipe gluten free or low carb as mentioned above. Do so by simply subbing in your flour for the flour listed.
If you are making this recipe gluten free or low carb, be sure that all ingredients that you are adding abide by those options.
- Unsweetened Cocoa Powder- 1/4 cup.
- Sugar Alternative- 3/4 Cup equivalent to sugar. Granular sugar alternative is suggested.
- Flour- 1 1/2 cups. All purpose or gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. The flour that you use will help result in the alternative that you choose to follow.
- Baking Soda- 1 teaspoon.
- Egg-1 whisked.
- Yogurt (can use flavored or even Greek if desired), Sour Cream or Whipping Cream- 1 cup
- Milk- 1/2 cup plus 2 teaspoons.
- Vanilla Extract- 1 teaspoon.
- Vegetable or similar oil- 1/2 cup.
- Optional- sugar free/gluten free chocolate chips– 1/2 cup.
For the peanut butter center.
- Creamy Peanut Butter 1 cup. You can buy it here or make sugar free peanut butter yourself with this recipe.
- Sugar Free Powdered Sugar- you can buy sugar free powdered sugar here or make sugar free powdered sugar yourself with this recipe.
- Butter- 3 tablespoons room temperature
How to make Sugar Free Peanut Butter Filled Chocolate Muffins
- Preheat your oven to 375 and prep your muffin pan for nonstick.
- In a mixing bowl with a paddle attachment, beat together the peanut butter center until it appears to be somewhat fluffy- 2-3 minutes. Set this aside.
- Combine together the cocoa powder and sugar alternative in a mixing bowl. You can simply blend these with a fork or whisk.
- Add the flour and baking soda to the bowl and then the egg, yogurt, milk, vanilla extract, and vegetable oil in addition. Use a paddle attachment to the mixer and mix on low-medium speed until somewhat blended. If you are adding the optional chocolate chips you can fold them into the batter here.
- Fill the muffin cup about 1/3 full.
- Drop about a tablespoon of the peanut butter mixture into the muffin cup and then cover with remaining muffin batter (about 2/3 full for each muffin).
- , Bake this for 20-25 minutes or until done. If using a toothpick to test these muffins, do so where there are is no peanut butter or no chocolate chips as melted chocolate may thus give a false positive toothpick as a result.
- Allow these to cool in the pan.
The Recipe Card
Sugar Free Peanut Butter Filled Chocolate Muffins
Ingredients
- 1/4 Cup Unsweetened Cocoa Powder
- 3/4 Cup Splenda
- 1 1/2 Cup Flour
- 1 tsp Baking Soda
- 1 Egg Whisked
- 1 Cup Sour Cream
- 1/2 Cup Milk
- 1 tsp Vanilla Extract
- 1/2 Cup Vegetable Oil
- 1 Cup Peanut Butter creamy, low or no added sugar
- 2/3 Cup Sugar Free Powdered Sugar
- 3 tbsp Butter
Instructions
- Preheat your oven to 375 and prep your muffin pan for nonstick
- In a mixing bowl with a paddle attachment, beat together the peanut butter center ingredients (last three listed above) until it appears to be somewhat fluffy- 2-3 minutes. Set this aside
- Combine together the cocoa powder and sugar alternative in a mixing bowl. You can simply blend these with a fork or whisk.
- Add the flour and baking soda to the bowl and then the egg, yogurt, milk, vanilla extract, and vegetable oil in addition. Use a paddle attachment to the mixer and mix on low-medium speed until somewhat blended.
- Fill the muffin cup about 1/3 full. Drop about a tablespoon of the peanut butter mixture into the muffin cup and then cover with remaining muffin batter (about 2/3 full for each muffin).Bake this for 20-25 minutes or until done.
Recipe Notes
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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