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Fudgey Peanut Butter Chip Muffins Recipe

Makes 12 to 15 muffins


  • 1/2 cup applesauce
  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup hershey's cocoa or european style cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon (optional)
  • 1 cup Reese's Peanut Butter Chips
  • Powdered sugar (optional)


1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. In small bowl, stir together applesauce and oats; set aside.
3. In large mixer bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended.
4. Add applesauce mixture; blend well.
5. Stir together flour, cocoa, baking soda and cinnamon, if desired.
6. Add to butter mixture, blending well.
7. Stir in peanut butter chips.
8. Fill muffin cups 3/4 full with batter.
9. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean.
10. Cool slightly in pan on wire rack.
11. Sprinkle muffin tops with powdered sugar, if desired.
12. Serve warm.

Fudgey Chocolate Chip Muffins:
Omit Peanut Butter Chips. Add 1 cup Hershey's Semi-Sweet Chocolate Chips.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Chocolate / Cocoa
Nut / Peanut Butter
Preparation Method:Baking

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