Peanut Butter & Chocolate Muffins

If you’ve been following me on Instagram, you’ll know I’ve had some dramas with perfecting my peanut butter & chocolate muffins.

Well … After “adding a little more of this and a little less of that”…my PEANUT BUTTER & CHOCOLATE MUFFIN recipe is “now perfect” and that’s according to my home food critics, who always tell me what they REALLY think 😮

If like me, you absolutely love peanut butter and chocolate together, then just one bite of these muffins will remind you why and leave you wanting more – especially if you eat them while they’re still warm – OMG!

The distinctive taste of the creamy peanut butter and the gooey melted chocolate, with just a hint of  sugar to satisfy your sweet-tooth, is what makes these muffins irresistible. But don’t just take my word for it, try them yourself, I dare you!

I made these muffins using Lindt dark chocolate (70% cocoa) because it’s so smooth and dark is ‘better’ for me (well, that’s how I justify eating chocolate), but you could use milk chocolate if you prefer. Just remember that milk chocolate is sweeter, so you might want to reduce the amount of sugar in the recipe to a third of a cup.

Now that I’m happy with the recipe, I want to share it with you because I’m sure you’ll love them too. So if you’re tempted to bake them, please let me know what think.

IMG_0434What you need30g (1 oz) softened butter

  • ½ cup castor sugar
  • 1/ smooth Peanut Butter
  • 2 large free range eggs
  • 1 teaspoon vanilla extract
  • ½ cup plain flour
  • 1 cup self raising flour
  • ½ teaspoon bicarbonate soda
  • 4 tablespoons milk
  • 100g  (3.5 oz) good quality dark or milk chocolate pieces
  • 12 small pieces of chocolate extra for the top

What to do<<<<<<<<
to 180°c. Line a muffin tray with paper muffin cases.

Place the peanut butter, butter and sugar in large bowl and beat with an electric mixer until light and creamy.

Add eggs one at a time and beat well, then vanilla and mix until combined.

Sift together the two flours and bicarb soda into a bowl, then add to the mixture and beat slowly until well combined.

Add milk, then chocolate pieces and mix through.

Divide the mixture into the 12 muffin cases

Push a piece of chocolate halfway down into the centre of each muffin

Bake for 12 – 15 minutes

Remove from the oven and cool (slightly) on a wire rack.

Absolutely delicious eaten warm.

Enjoy!< em>Vicki<