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02 Nov, 2023

Amy Lanza's Chocolate and Peanut Butter Swirl Muffins

Chocolatey, fudgy and moist. These bakery-style high muffin tops with peanut butter swirls by Amy Lanza (Nourishing Amy) will make your mouth water just smelling them in the oven. They’re easy to make in one bowl with vegan, wholesome, egg-free and easily gluten-free ingredients.


Makes 12.

Time: 10 minutes prep + 22-25 minutes baking


For the Muffins:

  • 240ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 60g thick coconut yoghurt
  • 60ml (4 tbsp) olive oil
  • 60g (4 tbsp) runny, smooth peanut butter
  • 100g agave syrup
  • 100g coconut or light brown sugar
  • 280g GF plain flour
  • 50g cocoa powder
  • 3 tsp baking powder
  • 90g dark chocolate, chopped or in chips
  • A pinch of salt

For the Tops:

  • 6 tsp runny, smooth peanut butter
  • 20g dark chocolate chips
  • Flaky salt


  1. Preheat the oven to 220ºC* and line a muffin tray with 12 cases.
  2. Whisk together the milk and vinegar and leave for 5 minutes to curdle.
  3. Make the batter: into a large mixing bowl, whisk together the yoghurt, olive oil, peanut butter, both the sugars and the milk-vinegar mix. Whisk until smooth. Sift in the flour, cocoa powder, baking powder and add the salt. Whisk to a thick, glossy batter. Fold in the dark chocolate.
  4. Use an ice cream scoop to scoop the batter into the muffins evenly, filling quite to the top. Add on ½ tsp peanut butter and use a toothpick to make swirls on top and then add on a few chocolate chips.
  5. To bake: place in the middle of the oven for 5 minutes then without opening the oven, reduce the temperature to 160Fan/180ºC and bake for a further 16-18 minutes, until an inserted skewer comes out clean.
  6. To cool: carefully remove from the muffin tray and sprinkle with flaky salt, if you like, and leave to cool for 20 minutes. Eat them warm or allow to cool fully.
  7. Store in a sealed container for 2-3 days (in the fridge overnight) and enjoy at room temperature. You can freeze the muffins for 1 month, wrapped well, and allow to defrost before eating.

*cooking the muffins for 5 minutes at a high temperature allows for the muffins to rise really quickly, giving the higher tops. Do not open the oven but remember to reduce the temperature so they bake evenly. Alternatively, you can bake them at 180*C for the full time, taking nearer 25 minutes in total.

Discover more of Nourishing Amy's delicious vegan recipes here, and her Instagram here.

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