Friday, June 3, 2011

Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins Recipes - Quick Breads Recipes - Chocolate Muffins Recipes

Chocolate Peanut Butter Muffins are a delicious and rich quick bread for breakfast, brunch, and snacks.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp. vanilla
1-3/4 cups flour
1/4 cup cocoa
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup milk
1-1/2 cups chocolate chips
2 Tbsp. peanut butter

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined. Add brown sugar and sugar and beat until light and fluffy. Add eggs and vanilla and beat well.

In sifter or sieve, combine flour, cocoa, baking powder, and baking soda. Sift into peanut butter mixture; add milk, and stir until batter is smooth. Fold in 1 cup chocolate chips. Spoon batter into prepared muffin cups.

Bake for 20-25 minutes or until muffins spring back when touched in center. Remove to wire racks to cool.

In small bowl combine 1/2 cup chocolate chips with 2 Tbsp. peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth. Frost muffins. Makes 12 muffins

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Many thanks!

Another recipe:

Peanut Butter and Chocolate Chunk Muffins
Source:17 and baking 
Adapted from Baking Bites
Makes 12 standard muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (I used natural, smooth pb)
2 large eggs
1 cup milk
3/4 cup dark chocolate chunks *
Preheat the oven to 375 degrees and line 12 standard muffin tins.
Whisk together flour, baking powder, salt, and brown sugar in a large bowl. In another bowl, mix the butter, peanut butter, eggs, and milk until smooth. Pour the peanut butter mixture into the flour mixture and stir until just combined. Stir in the chocolate chunks.
Fill each muffin tin to the top to ensure a rounded dome top. Bake 20 minutes or until a tester comes out clean and the tops spring back when lightly tapped. (I just slightly underbaked mine because that’s how I like them.) Cool on a wire rack.
* To make chocolate chunks instead of using chocolate chips, I used a serrated knife to chop up a bar of dark chocolate.

Many thanks 17 and baking!

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Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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