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Cream Cheese Chocolate & Peanut Butter Chip Muffins

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Cream Cheese Chocolate & Peanut Butter Chip Muffins – a deliciously soft muffin that verges on a cupcake!
Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake!

As I’m sitting down to edit some pics and write up some posts, I’m realizing that I’ve been primarily making desserts lately. And of those desserts, like 80% of them are chocolate + peanut butter combos. I need to broaden my palate.

CREAM CHEESE MUFFINS

Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake! | Persnickety Plates

These muffins are no exception. The base recipe that I started with was for cream cheese muffins. First, I decided to add chocolate chips. Because what isn’t better with chocolate chips?
Then, when I went to get the chocolate chips from the pantry, I saw the peanut butter chips. So I had to add them, too.
Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake! | Persnickety Plates

I loved these muffins.

The cream cheese makes them dense and moist and the chocolate sanding sugar on the top adds a nice crunch. Next time I’ll be even more generous with my sugar sprinkling. My mom even loved these muffins and she doesn’t usually share my affinity for chocolate and peanut butter.

Cream Cheese Chocolate & Peanut Butter Chip Muffins {Persnickety Plates}
Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake!

Cream Cheese Chocolate & Peanut Butter Chip Muffins

Melissa | Persnickety Plates
Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake!
No ratings yet
Servings 16 muffins

Ingredients
  

  • 3 cups flour
  • ¾ cup sugar
  • 4 teaspoons baking powder
  • teaspoon salt
  • 8 oz 1 brick cream cheese, softened
  • 2 eggs
  • 1 cup milk I used 2%
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted & cooled
  • ½ cup Ghirardelli baking chips
  • ¼ cup peanut butter chips
  • ¼ cup or so chocolate sanding sugar (or turbinado sugar if you can't find chocolate sanding sugar)

Instructions
 

  • Preheat your oven to 400 degrees and line a muffin pan with liners. Set aside.
  • Sift flour, sugar, baking powder, and salt into a large bowl.
  • In another large bowl (or use your stand mixer), beat the softened cream cheese until creamy.
  • Add in the eggs and beat until smooth.
  • Add in the milk, vanilla, and melted butter and mix thoroughly.
  • Pour the cream cheese mixture into the flour mixture bowl. Use a large (wooden) spoon to mix until fully combined.
  • Add in the chocolate chips and peanut butter chips and stir to make sure they're evenly distributed.
  • Use a large cookie scoop, or ice cream scoop, to distribute the batter evenly amongst the 12 muffin wells.
  • Generously (I should have been more generous), sprinkle the tops with the chocolate sanding sugar (or turbinado sugar).
  • Bake for 20-25 minutes or until the muffins just start to brown and are slightly firm.
  • Let cool then enjoy!

Notes

Adapted from A Family Feast

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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  1. ourtableforseven.com says

    what beautiful muffins Melissa! Love the addition of the peanut butter chips. I am a dessert junky too..everything I pin lately is chocolate or a cupcake 🙂
    Erin @ Table for 7

  2. Lisa Longley says

    Melissa, these look so good, and your pictures are absolutely amazing!! Make me want to reach through and grab a muffin. 🙂

  3. ppa says

    When and where does the 3/4 sugar go?

    • ppa says

      Thanks for getting back to me. I really appreciate. Me and my wife has tried your recipe and they are delicious. 🙂

  4. Jill says

    Does the flour need to be unbleached?

    • Melissa Williams says

      No, you can use either. I typically keep bleached in my canister.

  5. Shawna says

    These look delicious! Can you make them and freeze them for later? Thanks!

    • Melissa Williams says

      Hi Shawna,

      They are really good! So good that I’ve never kept them around long enough to freeze them… 😉 But yes, I think they would freeze well.

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