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Chocolate Peanut Butter Lava Brookie Muffins

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Chocolate Peanut Butter Lava Brookie Muffins combine chewy cookies, fudgy brownies, and warm muffins with a molten peanut butter center for the ultimate handheld indulgence.

Ingredients

  • Peanut butter lava centers: ⅓ cup creamy peanut butter, 2 tbsp powdered sugar
  • Peanut butter cookie base: ½ cup creamy peanut butter, ⅓ cup brown sugar, 1 egg, ½ tsp vanilla, ¼ tsp baking soda
  • Brownie layer: ½ cup melted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, ½ cup all-purpose flour, ⅓ cup cocoa powder, ¼ tsp salt, ½ cup chocolate chips
  • Flaky sea salt for topping

Instructions

  1. Mix the lava ingredients, roll into 12 small balls (about 1 tsp each) and freeze for 15 minutes.
  2. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  3. Mix the cookie base ingredients until a thick dough forms. Press about 1 tbsp into the bottom of each liner.
  4. Whisk the melted butter and sugar, then add the eggs and vanilla.
  5. Fold in the flour, cocoa and salt until just combined, then stir in the chocolate chips.
  6. Spoon half the brownie batter over the cookie bases, press a frozen peanut butter ball into each, and cover with the remaining batter.
  7. Bake 18-20 minutes, until the tops are set and crackly but the center is still soft.
  8. Cool 5-10 minutes, add flaky salt and serve warm so the center stays molten.

Notes

  • Freeze peanut butter balls until solid before baking or they will dissolve into the batter.
  • Stop folding brownie batter as soon as the flour disappears to maintain a fudgy texture.
  • Do not overbake; centers should still be soft when removed from the oven as they continue cooking from residual heat.
  • Line the muffin tin to avoid sticking from sugar caramelization.
  • Spoon and level flour when measuring to avoid dry muffins.

Nutrition

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