Wednesday, November 7, 2012

Chocolate Peanut Butter Swirl Muffins

These muffins were a huge hit with my kids.   Of course they love chocolate muffins, but these have a great peanut butter swirl on top that made them an extra special treat. 

Recipe slightly adapted from: Eat Drink Pretty

Yield: about 24 muffins


For the muffins:
6 tbsp. unsalted butter
2/3 cup semisweet chocolate chips, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ cups buttermilk (I used lemon juice/milk)
2 eggs
2 tsp. vanilla extract

For the peanut butter swirl:
1/3 cup creamy peanut butter
1 tbsp. unsalted butter, melted
½ cup confectioners’ sugar
2-3 Tbsp. milk


Preheat the oven to 350˚ F. Line muffin tins with paper liners. To make the chocolate muffin batter, combine the butter and 1/3 cup of the chocolate chips in a saucepan. Using LOW heat, melt the chocolate and butter and stirring until smooth. Set aside. In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk or mix briefly to combine. Add buttermilk, eggs and vanilla and whisk until combined. With the mixer on low speed, blend in the buttermilk mixture just until combined. Blend in the melted chocolate mixture. Stir in the remaining chocolate chips with a spatula. Divide the batter between the prepared paper liners, filling each no more than 2/3 full. (These muffins will rise a lot!)

To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth. Whisk in the confectioners’ sugar and milk until smooth. Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter. Swirl together using a skewer or knife.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

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