Print Recipe

PB Swirled Double Chocolate Muffins

Servings: 12
Author: Delishar

Ingredients

  • 2 cups all purpose flour*
  • 3/4 cup sugar 1 cup if you like your muffin sweet*
  • 3/4 cup semi sweet mini chocolate chips*
  • 1/2 cup good quality cocoa powder sifted*
  • 1/4 tsp salt*
  • 1 tsp espresso powder*
  • 1 tsp baking soda*
  • 1 cup low fat greek style yogurt ^
  • 1/2 cupĀ  + 2 tbsp milkĀ ^
  • 1/2 cup veg oil ^
  • 1 tsp vanilla extract ^
  • 1 egg ^
  • 1/4 cup creamy peanut butter melted in microwave for 10-20 secs
  • 1/4 cup semi sweet mini chocolate chips for topping

Instructions

  • Preheat oven to 200C.
  • Line your 12 muffins pan.
  • In a large mixing bowl, add together all the dry ingredients marked *.
  • Use a whisk to evenly distribute the ingredients.
  • In a smaller mixing bowl, add the wet ingredient marked ^.
  • Mix well until combined.
  • Pour in wet ingredients into dry ingredients.
  • Mix until just combined, careful not to over-mix or you will get tough muffins.
  • Fill liners up to 3/4 full.
  • Add about a tsp of melted peanut butter on top of the batter.
  • Swirl it with a skewer, knife, or toothpick,
  • Top with mini chocolate chips.
  • Bake for 18 mins or until skewer comes out clean.
  • Allow to cool for 5-10 mins in the pan before transferring to a wire rack to cool completely.