Breakfast Dessert Muffins

Double Chocolate Buttermilk Muffins with Peanut Butter Chips

Yum
 These are to die for! They are so so moist, chocolatey, and yummy! Please try them at least once, and I assure you that you will be making them again, and again, and again. It is really simple to make them too! You do not need a mixer for this recipe, just a measuring cup, large mixing bowl, and a 12 cups muffin pan. Mix, pour, bake, cool, and eat! Simple!

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.

Preheat oven to 190C.
Whisk in flour, cocoa powder, sugar, baking powder, baking soda, salt in a large mixing bowl.
In a measuring cup, mix oil, egg, buttermilk, and vanilla until well combined.

Pour in wet ingredients to dry ingredients.
Use a spatula to mix it 4-5 times.

Add the pb and chocolate chips, and fold them in.
The batter should be just combined and a little lumpy.
So not over mix or you will get tough muffins!

 

Sprinkle the top with the reserved chips.
Bake for 20 mins or until skewer comes out clean.

 

Double chocolate muffins with peanut butter chips
Serves 12
Write a review
Print
Ingredients
  1. 1/2 cup olive oil (or canola/corn/grapeseed)
  2. 1 large egg
  3. 1 tsp vanilla extract
  4. 1 1/4 cup butter milk
  5. 2 cups all purpose flour
  6. 2/3 cup sugar
  7. 1/3 cup cocoa powder, sifted
  8. 1 tbsp baking powder
  9. 1/2 tsp salt
  10. 1/2 tsp baking soda
  11. 3/4 cup semi sweet chocolate chips, reserve some for topping on muffins
  12. 1/2 cup reese's peanut butter chips, reserve some for topping on muffins
Instructions
  1. Preheat oven to 190C.
  2. Whisk in flour, cocoa powder, sugar, baking powder, baking soda, salt in a large mixing bowl.
  3. In a measuring cup, mix oil, egg, buttermilk, and vanilla until well combined.
  4. Pour in wet ingredients to dry ingredients.
  5. Use a spatula to mix it 4-5 times.
  6. Add the peanutbutter chips and chocolate chips, and fold them in.
  7. The batter should be just combined and a little lumpy.
  8. So not over mix or you will get tough muffins!
  9. Sprinkle the top with the reserved chips.
  10. Bake for 20 mins or until skewer comes out clean.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

Serve with a glass of milk!

 

Print Friendly
Wholemeal Blueberry Buttermilk Muffins
Tri-flavoured Ogura (Xiang Si) Cake

You Might Also Like

10 Comments

  • Reply
    MonuTeena RecipesPassion
    29 March, 2014 at 6:29 am

    Amazingly beautiful cupcakes; i am loving the use of peanut butter chips ; yeah shall try for sure because i am loving their texture thanks for sharing shar kay πŸ™‚ love

  • Reply
    Celine Ku
    31 March, 2015 at 3:55 am

    May i know what is butter milk?

  • Reply
    fangster
    1 April, 2015 at 12:58 pm

    Hi sharon.. thanks for this fabulous n amazingly easy recipe.. although I overbaked mine just now, but it still tasted great! But one problem.. the muffins were stuck onto the cupcake liners n I couldnt peel them off clean.. almost a third of the muffin was stuck on the liner n I had to feed them to the bin.. n the liners were like soaked through.. its black n liner designs couldnt be seen anymore.. were my liners too thin? hmm.. strange.. have seen many of ur recipes but haven yet tried.. this is the first.. n this recipe is definitely a keeper! πŸ™‚

    • Reply
      delishar
      1 April, 2015 at 2:22 pm

      Hi!
      Thank you for popping by! I'm sorry I don't quite understand your question. πŸ™‚ You mentioned it was over-baked but the bottom still wet? As in it was only baked 2/3 way through, that's why cannot peel? Or 1/3 of your batch was too wet? Did you allow the muffins to cool completely before peeling off the liner? Are you using top and bottom heat of your oven? And also where do you place your rack? Usually I'll bake mine in the middle or 2nd last rack. I used normal cupcake liners to bake this. πŸ™‚

  • Reply
    Jill Tan
    6 April, 2015 at 7:12 am

    I really like this recipe! Had make it twice within 1 week. It's so moist and yummy. I am just wondering can I omit the coco powder and replace choc chips with raisins/ nuts to get a vanilla muffin? Not sure if it will as moist tho.

    • Reply
      delishar
      6 April, 2015 at 7:55 am

      Hi Jill! I see you are a fan of Peanut butter! πŸ™‚ Yes you can most definitely omit cocoa powder, replace it with flour, and add 1/2 tsp more vanilla. πŸ™‚

  • Reply
    Jill Tan
    6 April, 2015 at 8:04 am

    Thanks Sharon… I am more of the fan of choc actually πŸ˜‰ But I am just thinking to make sth more healthy for my son, so prob to omit the coco powder. In fact I couldn't find peanut butter chips here. Even so, my hubby and colleagues all said that my muffins are nicer than those stores bought πŸ˜‰ Thanks for your great recipe!

  • Reply
    Lennie Hong
    7 June, 2015 at 1:51 pm

    Hi Sharon. Can I use self raising flour? If so, do I need to omit the baking soda? Thanks!

    • Reply
      delishar
      7 June, 2015 at 2:37 pm

      Hi Lennie, yes you can use self raising flour. But you may need to do conversion yourself. Self raising usually has 1-2tsp of baking powder in 1 cup of flour. Do not omit baking soda, it's there to react with the acid in the buttermilk, and help the muffin rise due to it's density too.

    Leave a Reply