Christmas Chocolate Chip Peanut Butter Salted Caramel Muffins


I have a love for dark chocolate and peanut butter and when combined I feel like no two flavours compliment each other better than these two faithful love birds. This recipe came about while I was making a batch of Salted Caramel Sauce for the house (yes, I keep homemade salted caramel sauce in my fridge like most of you keep butter or eggs in your fridge. Don’t judge me). In the process of making this decadent beauty, I landed up making a dark chocolate muffin batter and decided to add Chunky peanut butter into it. Don’t ask me how these actions and thoughts came along cause I wouldn’t be able to tell you. Ever hear the saying, “don’t question the madness of a genius”?


PS: Not saying I’m a genius.


However, once I ate these babies warm out of the oven with some almond milk, the flavours were so delicious and indulgent it only seemed right that this recipe must be a part of my Festive Flavours this Holiday Season. Love it with a passion. As my friends on JWB (Jaipur Women Blog) say the flavour of these muffins last longer than its name 🙂

Happy Reading and Baking!




  • Flour – 175gm
  • Cocoa powder – 75gm
  • Baking powder – 2tsp
  • Coffee – ½ tsp
  • Choco Chips – handful
  • Eggs – 2 nos
  • Butter – 125gm
  • Brown sugar – 100gm
  • Castor sugar – 75 gm
  • Milk – 180 ml
  • Salt – pinch

Peanut Butter Filling:

  • Peanut butter – 4tbsp
  • Butter – 2tsp
  • Whipping cream – 4 tbsp
  • Icing sugar – 4tsp

Salted Caramel Sauce:

  • Sugar – 100gm
  • Butter – 25gm
  • Whipping cream – 50ml
  • Sea salt – 1tsp



  1. Preheat oven and sift all dry ingredients and set aside.
  2. Cream butter and add sugars and cream until pale and fluffy. Add eggs one at a time and mix until combined.
  3. Warm milk and add coffee powder, stir until dissolved.
  4. Using a spatula fold the dry ingredients, choco chips and wet ingredients into the cream mixture until combined but don’t over-mix.

Peanut butter filling:

  1. Mix all ingredients in a bowl until combined and transfer to a piping bag and set aside.


  1. In a lined muffin tray, spoon half-way through with the muffin batter, and pipe a dollop of the peanut butter mixture, spoon over some more muffin batter making sure not to over fill the case.
  2. Bake at 180 ° C for 15-16 mins until risen and cracked at the top.

Salted Caramel Sauce:

  1. While the muffins are baking, make the sauce, In a saucepan, add sugar and let it melt until dark brown on low heat.
  2. Add butter and let it sizzle, add cream and let it boil and bubble. Once done take off heat add salt and leave to cool for at least 1 hour. Spoon sauce over muffins when eating.

Annika’s Xmas. Get ur Santa on!

Food is love. Food is life. Kill em with kindness. Happy days. Positive Ninja Vibes.

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