Chocolate Peanut Butter Streusel Muffins
Makes 6 jumbo muffins or 12-14 regular muffins.
  • 2 cups all purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • ½ cup peanut butter
  • 2 tablespoons brown sugar
  • 1 tablespoon milk or buttermilk
  • ¼ cup unsweetened cocoa
  • 2 tablespoons strong coffee
  • ½ cup all purpose flour
  • ½ cup brown sugar
  • ½ cup chopped peanuts (I used unsalted dry roasted; salted peanuts are OK)
  • 5 tablespoons melted butter
  1. Heat oven to 375 F
  2. In each of 2 medium bowls, sift together 1 cup flour, ¼ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt.
  3. In each of 2 small bowls, combine 1 egg, ½ cup buttermilk, ¼ cup vegetable oil, 1 teaspoon vanilla.
  4. In one of the small bowls, add the peanut butter, 2 tablespoons of brown sugar, 1 tablespoon milk or buttermilk. Mix well.
  5. In the other small bowl, add the cocoa and coffee. (Throw in a few chocolate chips if you desire.) Mix well.
  6. In a small bowl combine the ½ cup flour, ½ cup brown sugar, peanuts, and melted butter. Stir lightly with a fork to blend. (This is your streusel topping.)
  7. Gently stir the peanut butter mixture into the dry ingredients in one of the medium bowls. Stir the chocolate mixture into the dry ingredients in the other medium bowl.
  8. Either using a “separator” cut from card stock (or a paper plate) or a wide, flat spatula, put peanut butter batter on one side of a muffin liner and chocolate in the other, filling a little more than half full. (There will be just a little more peanut butter batter than chocolate) Remove the separator and repeat.
  9. Generously cover the top of each muffin with streusel.
  10. Bake for approximately 20 minutes for regular size muffins or 25 minutes for jumbo. Test with a toothpick, and cool on a rack.
Recipe by The Rowdy Baker at