Peanut Butter Chocolate Chip Muffin Bundt #BundtBakers

It looks like cake and tastes like cake but this is actually a big peanut butter chocolate chip muffin baked in a Bundt pan! Made with the muffin method of mixing wet and dry ingredients in one bowl, it’s fast, easy and delicious.

Happy National Muffin Day! As head cheerleader for Muffin Monday, I might normally have celebrated such an auspicious holiday by baking muffins but this year National Muffin Day happens to coincide with Bundt Baker Thursday, which falls on the third Thursday of every month. For a fun twist, our host Wendy of A Day in the Life on the Farm proposed that we take our favorite muffin recipe and turn it into a Bundt cake.

Best of all, since this is really one big muffin, you can enjoy a slice for breakfast. Don’t mind if I do! Make sure you scroll down past my recipe to see what other great muffin recipe Bundts my fellow Bundt Bakers are sharing.

Peanut Butter-Chocolate Chip Muffin Bundt

Because this is a celebratory muffin Bundt, I topped it with some melted crunchy peanut butter (and butter) and a generous sprinkling of semi-sweet chocolate chips. You can leave those off but I think you’ll be sorry you did!

Ingredients
2 cups or 250g all-purpose flour
1 cup, packed, or 200g dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup or 165g crunchy peanut butter
2 tablespoons butter, softened
1/4 cup or 61g Greek-style yogurt
2/3 cup or 156ml milk
2 large eggs, at room temperature
6oz or 170g semi-sweet chocolate chips, plus extra for decoration, if desired

For the peanut butter glaze:
1/3 cup or 83g crunchy peanut butter
1 teaspoon butter

Method
Preheat your oven to 350°F or 180°C. Prepare your large Bundt pan by buttering it generously then dusting the butter with flour.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda and salt. In another mixing bowl, whisk the butter, peanut butter, milk, yogurt and eggs.

Add the wet ingredients to the dry and fold until almost completely combined. You should still see dry flour. Fold in the chocolate chips.

Spoon the thick batter into your prepared Bundt pan.

Bake in the preheated oven for about 35-40 minutes or until a wooden skewer comes out clean.

Cool in the pan on a wire rack for about five minutes then transfer the Bundt to the wire rack to cool completely before moving it to a serving plate.

To make the peanut butter glaze, melt the peanut butter and butter together in the microwave 10 seconds at a time, stirring well in between, or over a low heat in a small pot, similarly stirring often if not continuously, until the peanut butter is of pouring consistency. Spoon it over the cooled muffin Bundt and sprinkle with extra chocolate chips, if desired.

Enjoy!

Many thanks to our Bundt Baker host, Wendy of A Day in the Life on the Farm for this fun theme and all of her behind-the-scenes work. Check out all the lovely muffin recipe Bundts:

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm 
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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