Chocolate and peanut butter muffins with extra chocolate chips
I found the original recipe at A Baking Journey. I made a couple of ingredient changes to fit what I had in the cupboard/fridge.
It’s a very straightforward recipe and the muffins rise well and taste delicious – just be careful not to overbake them or they could be a little dry.
Ingredients (12 chocolate peanut butter muffins):
- 100 g / 3.5 oz brown sugar (I used soft dark brown sugar, but any variety should work)
- 2 eggs (large or medium)
- 90 ml / 3 fl oz vegetable oil (you can use any oil that doesn’t have a strong flavour)
- 120 g / 4.2 oz plain yoghurt (natural or Greek, just not flavoured!)
- 120 g / 4.2 oz peanut butter (smooth or crunchy – whatever your preference)
- 200 g / 7 oz self-raising flour
- 20 g / 0.7 oz cocoa powder
- 100 g / 3.5 oz chocolate chips (milk, plain or dark – your preference again)
A note on chocolate chips: If, like me, you don’t tend to have chocolate chips in the cupboard, don’t worry. I just weigh and then chop a bar of chocolate into small chunks and it does the job just as well!
Put your muffin cases in a 12-hole muffin tin. Pre-heat the oven to 180 degrees C (160 degrees C fan)/ Gas Mark 4/ 356 degrees F.
Beat the brown sugar and eggs together until fluffy. This will take a couple of minutes at least. If you have an electric stand mixer or hand beaters, I’d use them.
To the sugar and egg mixture, add the oil, yoghurt and peanut butter. Mix until combined.
Add the self-raising flour and cocoa powder to the wet ingredients. Fold though until the mixture is smooth.
Finally, add two thirds of the chocolate chips and stir through. Divide the chocolate and peanut butter muffin mixture equally into your 12 muffin cases. Sprinkle some of the remaining chocolate chips over the top of the muffins.
Bake for 20 minutes. I think mine could have done with 2 minutes fewer in my super-hot oven. You could set an alarm for 15 minutes and check their progress. If they’ve risen, turned golden brown, don’t wobble and a knife poked into the middle of a muffin comes out clean, they’re done.
Leave the chocolate peanut butter muffins to cool in the tin for 15 minutes before moving them to a cooling rack to finish cooling completely.
The muffins will keep up to 3 days in an airtight container stored in a cool dry place.
And if you’re looking for other muffin recipes: