What makes these muffins distinctive?

These muffins are unique because each one has a mini dark chocolate peanut butter cup pressed into its center before baking, creating a delicious molten core, and they're finished with a rich peanut butter frosting.

Can I make the peanut butter frosting ahead of time?

Yes, you can prepare the peanut butter frosting ahead of time. Store it in an airtight container in the refrigerator and let it come to room temperature before frosting the cooled muffins for the best consistency.

How important is it to cool the muffins completely before frosting?

It's crucial to cool the muffins completely on a wire rack before applying the frosting. If the muffins are still warm, the vegan butter and powdered sugar in the frosting will melt, causing it to slide off and not set properly.

What kind of non-dairy milk should I use for the muffins and frosting?

You can use any plain, unsweetened non-dairy milk you prefer, such as almond, soy, or oat milk, for both the muffin batter and the peanut butter frosting. Ensure it's not flavored to maintain the peanut butter taste.

How should I store leftover Peanut Butter Cup Muffins?

Store any leftover Peanut Butter Cup Muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage without the frosting.

6 years ago

Peanut Butter Cup Muffins
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A close-up of a stack of fluffy vegan peanut butter cup muffins, each generously topped with creamy peanut butter frosting and a glimpse of the chocolate peanut butter cup inside.

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Discover more recipes with these ingredients

Peanut Butter Cup Muffins [Vegan]

Dairy Free

Vegan

Fluffy peanut butter muffins embedded with a gooey dark chocolate peanut butter cup. A peanut butter and chocolate lovers dream.

Ingredients You Need for Peanut Butter Cup Muffins [Vegan]

For the Muffins:

1/2 cup creamy peanut butter
1 1/2 cups non-dairy milk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
10 mini dark chocolate peanut butter cups

For the Peanut Butter Frosting:

2 tablespoons room temperature vegan butter
1 tablespoon peanut butter
3 cups powdered sugar
3 tablespoons non-dairy milk
1 teaspoon vanilla extract

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How to Prepare Peanut Butter Cup Muffins [Vegan]

Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
In a large mixing bowl, whisk together peanut butter, non-dairy milk, and vanilla until creamy. Add flour, baking soda and powder, spices, and salt. Use a wooden spoon or spatula to stir batter until combined and no flour is visible. Use a cookie scoop to fill each muffin liner ½ full. Press one peanut butter cup into the center and top with 1 tablespoon muffin batter making sure the chocolate is completely covered.
Bake muffins for 25 minutes. Transfer to a wire cooling rack to cool completely before frosting, if desired.