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.
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 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
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.
PEANUT BUTTER MUFFINS
Based on a recipe from Bruce Weinstein's & Mark Scarbrough's book, "The Ultimate Peanut Butter Book". I'm wild about peanut butter! The authors say, "Muffin tins don't come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly." These may also be customized, per the authors, by stirring in "2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla."
Provided by mersaydees
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Place rack in center of oven and preheat to 400 degrees F.
- Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup; set aside.
- Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
- Beat the peanut butter, sugar, and butter together in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
- Beat in the egg, then the egg white, and finally the vanilla until smooth.
- Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
- Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible.
- Fill the muffin-tin indentations three-quarters full. Reserve any leftover batter for a second baking.
- Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes.
- Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack.
- They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months.
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