DOUBLE CHOCOLATE PEANUT BUTTER SWIRL MUFFINS
3-4PP, 4SP green, 3SP blue & purple
Provided by Drizzle
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and spray a 12 hole regular size muffin tin.
- In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
- Mix in the flour, cocoa powder and baking powder.
- Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily's is 7SP.
- Divide batter evenly over the 12 muffin cups.
- In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
- Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
- Bake in the oven for 20 minutes, let cool for 5 minutes.
- Muffins are best stored in the fridge after day 1 and they will freeze well.
- *Note- you can substitute powdered PB if you'd like, the points for the regular PB I used is 8SP
CHOCOLATE PEANUT BUTTER SWIRL MUFFINS
These Chocolate Peanut Butter Swirl Muffins are a no-fuss, easy and delicious way to get a chocolate fix in the mornings! Not too sweet, perfectly moist and mouthwatering!
Provided by Haylie
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Grease your muffin pan and/or add muffin liners and set aside.
- To a large bowl, add the 3 ripe bananas and mash them with a fork until they have no lumps and are fully mushy. To this, add maple syrup, egg, and vegetable oil. Mix with a whisk until fully combined.
- To the bowl, sift in the all purpose flour, cocoa powder, baking powder, baking soda and pinch of salt. Mix in gently with a wooden spoon. Next, gently fold in the chocolate chips.
- Add batter to fill up each muffin tin about halfway to 3/4's of the way full. To the batter, add about 1 tbsp of peanut butter. Using a butter knife, swirl it around.
- Bake for 20-22 minutes or until a toothpick comes out clean. Once done, Let them sit in the muffin tin for 3-5 minutes then gently remove them and let them cool on a cooling rack. Eat while warm with a schmear of butter or extra peanut butter! Enjoy.
PEANUT BUTTER CHOCOLATE SWIRL MUFFINS
One of my most favorite muffins made from scratch :)
Provided by Nicole P. @froggeh
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Preheat oven to 325⁰F. Line a muffin tin with paper liners. Whisk together flour, baking powder. Put butter and chocolate in the top half of a double boiler over hot, simmering water; stir until melted. Remove from heat and let cool slightly.
- Whisk granulated sugar into cooled chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make the peanut butter filling: stir together all filling ingredients until smooth.
- Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with additional tablespoon batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
- Bake, rotating halfway through, until a cake tester inserted in the centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer to a wire rack to cool completely before removing cupcakes.
CHOCOLATE-PEANUT BUTTER SWIRL COOKIES
These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.
Provided by Samantha Seneviratne
Categories easy, snack, cookies and bars, dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
- Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE-SWIRLED PEANUT BUTTER COOKIES
Our kids' most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that's so pretty, the cookies don't need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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