Chocolate Chip Muffins with Peanut Butter Swirl

I feel like muffins come in 3 categories. Healthy, Seems Like it Should be Healthy, and Let’s Be Honest This is Actually a Cupcake. These fall into the last category, but sometimes life just calls for ridiculously indulgent treats for breakfast.

I made these for my usual Friday take-to-work treat last week and I kind of wished I’d saved more for myself. I started with Dorie’s Chocolate-Chocolate Chunk Muffin recipe (from Baking From My Home to Yours and swirled in something that could probably pass for peanut butter frosting. They’re probably slightly better for you than doughnut holes, but not by much!

This made 14 muffins for me – 12 of which I baked in muffin tins and 2 of which I baked in ramekins.

(adapted from Baking From My Home to Yours by Dorie Greenspan)

6 tbsp unsalted butter, softened
2/3 cup chocolate chips
2 cups all purpose or whole wheat pastry flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 large egg
2 tsp vanilla extract

peanut butter swirl
1/3 cup natural creamy peanut butter
1 tbsp butter, softened
1 tbsp milk
1/2 cup powdered sugar

Preheat the oven to 375 F. Line 14 muffin cups (or a 12-cup muffin tin and 2 ramekins) with paper liners.

Melt the butter and 1/3 cup chocolate chips in the top of a double boiler. Remove from heat and stir until smooth. Let cool slightly.
Sift the flour, sugar, cocoa, baking powder, baking soda, and salt together into a large bowl. In a separate bowl, whisk the buttermilk, eggs, and vanilla together. Gradually stir the liquid ingredients and melted butter and chocolate into the flour mixture, mixing just until combined. Stir in the remaining chocolate chips.

Divide the batter evenly among the prepared pans.

In a medium bowl, beat the butter and peanut butter together until smooth. Beat in the milk and powdered sugar until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely.

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