Chocolate Peanut Butter Muffins
Freshly baked muffins really do add a little bit of sparkle to the soul when enjoyed alongside a hot cup of tea, and even more so when two of my favourite flavours are combined to create a truely moreish treat. Chocolate and peanut butter come together in these muffin for a perfect balance of sweet and savoury, studded with melting pops of dark chocolate; perfect for that 3pm sugar craving or even as a surprise in the kiddies lunchbox. Ab-so-lute heaven!
Ingredients (makes 12-14 muffins)
- 3/4 cup milk
- 1/4 cup rice bran or neutral flavoured oil
- 1/3 cup greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup plain flour
- 2/3 cup caster sugar
- 1/2 cup cocoa powder
- 1 tsp each of baking soda & baking powder
- Pinch of salt
- 2/3 cup dark chocolate chunks or chips + extra for topping
- Smooth peanut butter, for topping
- Preheat a fan forced oven to 180 degrees celsius. In a bowl, whisk together the milk, oil, yoghurt, egg and vanilla until well combined.
- In a seperate bowl, sieve in the dry ingredients and use a spoon to incorporate. Create a well in the middle, then pour the wet mixture into the dry. Mix well until fully combined, but avoiding over mixing.
- Fold through the dark chocolate chips. Line a 12-hole muffin tray with paper liners, then scoop the mixture evenly amongst the papers.
- Dollop a heaped teaspoon of peanut butter onto the top of each muffin, then use a skewer to marble and combine it with the muffin mixture.
- Sprinkle with a few chocolate chips, then place in the oven and bake for 12-15 minutes or until a skewer comes out clean when tested. Leave to cool slightly and enjoy or transfer to an airtight container for 3-4 days.