Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup peanut butter chips
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease them generously with non-stick cooking spray. Ensure your eggs and milk are at room temperature to help the batter emulsify properly.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Sifting the cocoa powder is highly recommended to remove any stubborn lumps that could ruin the texture of your muffins.
- In a separate medium bowl, beat the eggs lightly. Whisk in the milk, vegetable oil, and vanilla extract until the mixture is smooth and fully combined. Using oil instead of butter keeps these muffins moist even after they have cooled down.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix; a few small streaks of flour are perfectly fine. Gently fold in 1/2 cup of chocolate chips and 1/2 cup of peanut butter chips.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for those tall, bakery-style muffin tops. Sprinkle the remaining chocolate and peanut butter chips over the tops. Place the tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 35 minutes