Rich, gooey chocolate muffins with creamy peanut butter and Greek yogurt—these double chocolate lava muffins give you a melty center in every bite!

Scale

½ cup creamy peanut butter

⅓ cup Greek yogurt

¼ cup honey or pure maple syrup

1 large egg

1 teaspoon vanilla extract

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

Pinch of salt

¼ cup dark chocolate chips or chopped dark chocolate

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1. Preheat oven to 180°C (350°F) and line a muffin tin with liners.

2. In a mixing bowl, whisk together peanut butter, Greek yogurt, honey, egg, and vanilla extract until smooth.

3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

4. Gently fold dry ingredients into the wet ingredients until just combined.

5. Spoon batter into muffin cups halfway.

6. Place 1 tsp of chocolate chips or chopped chocolate in the center of each.

7. Top with remaining batter to fill muffin cups about 2/3 full.

8. Bake for 15-18 minutes until edges are set but centers still slightly jiggle.

9. Cool in tin for 5 minutes before transferring to wire rack.

10. Serve warm for gooey lava centers or store as desired.

Use quality dark chocolate for the center (70% or more).

Don’t overmix the batter to keep muffins soft and tender.

Slightly underbake if you prefer a gooier lava center.

Can be made gluten-free using a 1:1 GF flour blend.

Add chopped nuts or more chocolate chips to the batter for extra texture.