Peanut butter muffins with a chocolate fudge centre

12th September 2020

These muffins are my new favourite! A soft peanut sponge, with a chewy, caramel peanut fudge centre… heaven! They’re also dairy and refined sugar free.

Lets start with the centre, I thought I’d try something new and make a fudge caramel centre. It’s more set than using a spread like Nutella, but it’s still soft and chewy! I love the airy peanut sponge combined with the dense fudge… it works perfectly. It’s a combination of medjool dates, peanut butter, cocoa powder vanilla and salt. I use my favourite Pic’s smooth peanut butter as it has an amazing flavour, thanks to it’s deeper roast. I also love the addition of salt in the fudge, it gives that sweet and salty flavour which I love.

The sponge is a pretty simple, one bowl and mix everything together! These are my favourite type of bakes. I always think baking shouldn’t be stressful or hard work. It should be stress relieving and enjoyable and this recipe provides that mindful kitchen experience we all desire.

Let me know if you give this recipe a try! I love hearing all your feedback and seeing your photos.

Peanut butter muffins with a chocolate caramel fudge centre

Recipe by Sarah's Healthy KitchenCourse: SnacksDifficulty: Easy


Prep time


Cooking time





Dairy and refined sugar free peanut butter muffins with a chocolate caramel fudge centre


  • For the fudge filling-

  • 90g smooth peanut butter

  • 10 medjool dates, pitted

  • 10g cocoa powder

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • For the muffin mixture-

  • 110g smooth peanut butter

  • 1 tbsp olive oil

  • 200ml milk

  • 210g plain flour

  • 1 large egg

  • 140ml maple syrup

  • 60g coconut sugar or light brown


  • Firstly make the fudge, add the pitted dates to a food processor and blitz until a paste forms, add the remaining fudge ingredients a ling with 3 tbsp boiling water and blitz until thick and combined (you may need more boiling water)
  • Place a piece of parchment onto a small baking tray. Divide the fudge into 12 pieces onto the tray, then place into the freezer to firm up.
  • Preheat oven to 180°c. Add all the muffin ingredients into a large bowl and beat together with an electric whisk or by hand until combined.
  • Line a 12 hole muffin tray with liners, then add a large tbsp of mix into each one.
  • Remove the fudge from the freezer, role each piece into a ball and place into the centre of each muffin.
  • Top each muffin with the remaining mixture.
  • Bake for 20 minutes.

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