Peanut Butter Cup Muffins

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
Author: Lee Hersh
Yield: 14-16 1x


Base Batter

For the Peanut Butter Layer

For the Chocolate Layer

  • The rest of the base layer (after 1 cup is taken out for the peanut butter layer)*
  • 1/4 cup cocoa powder
  • 1 tablespoon honey

For the Frosting


For the Base Batter

  1. First, preheat oven to 350ºF. Place all of the dry ingredients in a large bowl. Then in a separate bowl, mix together all wet ingredients, minus the coconut oil.
  2. Add the wet ingredients to the dry ingredients and mix until combined. Melt coconut oil and add to the batter. Mix.

For the Peanut Butter Layer

  1. Spoon out 1 cup of the base batter into a separate bowl. Then, add in peanut butter powder and peanut butter and mix until combined.

For the Chocolate Layer

  1. Using the rest of the batter, mix in 1/4 cup cocoa powder and 1 additional tablespoon of honey.

For the Peanut Butter Cup Muffins

  1. Spray a cupcake tin with nonstick cooking spray (I used coconut oil cooking spray). Then, spoon in 2 heaping tablespoons of the chocolate layer. Add 1 heaping tablespoon of the peanut butter layer on top of the chocolate.
  2. Bake at 350ºF for 20 minutes.

For the Peanut Flour Frosting

  1. Mix all ingredients together. If your frosting is too thin, add more peanut flour. If your frosting is too thick, add more almond milk.


  • Serving Size: 1 cupcake
  • Calories: 199
  • Sugar: 16
  • Fat: 8
  • Carbohydrates: 27
  • Fiber: 3
  • Protein: 8


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