Chocolate and peanut butter are kind of a match made in heaven.  Their flavors are combined in an endless list that includes Reese’s peanut butter cups – cookies – cakes and cheesecakes!  For this recipe, I started with my chocolate chocolate chip muffin recipe, but added a decadent peanut butter cheesecake type of filling, and baked it right in!  Topped with extra chocolate chips – it’s perfect for a chocolate start to your day!

For the peanut butter filling:

8 oz cream cheese, room temp
1/2 c peanut butter
1/2 c granulated sugar
1 large egg
1/2 tsp vanilla

Blend all ingredients together in a mixing bowl, with a paddle attachment – just until blended.  Set aside.

Prepare muffin batter:

Recipe – makes 12 reg. size or 9 jumbo size muffins

3/4 c light brown sugar, packed
1/3 c vegetable oil
6 Tbsp cocoa powder
1 tsp espresso powder
6 Tbsp very hot water
2 large eggs
2 tsp vanilla extract
1 2/3 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream
1 1/2 c chocolate chips, divided

Preheat oven to 400 degrees.  Line muffin tins with paper liners, or spray with cooking spray.

Whisk together brown sugar and oil.  Combine the cocoa powder, espresso powder, and hot water in a small bowl until melted and smooth.  Add to brown sugar mixture.  Whisk for 1 minute.  Add eggs and vanilla, mix to combine.

In a separate bowl, add flour, baking powder, baking soda, and salt.  Mix to combine.  Gradually add this to the wet ingredients, alternating with the sour cream, and mix til just blended.  Fold in 1 cup of the chocolate chips using a rubber spatula.

Fill each muffin cup about 1/3 full with the chocolate batter.  (I made jumbo size muffins).  Now add a med. scoop of the peanut butter mixture.  Finally, top with another scoop of the chocolate batter.  Spread this gently to cover the peanut butter layer.  The muffin cups should be about 3/4 full when you are finished.  I swirled the 2 flavors together slightly, using a long wooden skewer.  This allows the peanut butter to show on the top.  Sprinkle the remaining chocolate chips over the tops.

For jumbo muffins, bake at 400 degrees for 7 minutes, then turn temp down to 350, and bake another 10 min or so (adjust for your muffin size).  They will be slightly cracked on the top.  A toothpick inserted in the center should come out with moist crumbs.   Cool completely.