Made these gorgeous PB swirled double chocolate muffins for a tea-time get together at school and I was really glad that I was gone faster then I expected. The muffin was moist, spongy, and bursting with deep dark chocolate flavours.
I loved how the PB turned out a slightly golden hue after its baked, and that the tinge of saltiness from the PB helps bring out the bitter sweet flavour of the chocolate even more! Plus there is no need for fancy kitchen mixer! Just a large mixing bowl, small mixing bowl, and a small container for your slightly melted PB! Here’s how to make the PB swirled chocolate muffins! 🙂
PB Swirled Double Chocolate Muffins
- 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 cup + 2 tbsp milk ^
- 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
- 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.
MonuTeena RecipesPassion29 September, 2014 at 6:32 am
wow these are looking so soft , i have bookmarked these … lovely work gal
Amelia7 October, 2014 at 11:34 am
Hi Shar, wow… this muffin look awesome, very chocolaty. I don't mind to have 2 pieces with a cup of nice coffee. :)) Nice click!
Have a nice week ahead,regards.
Jill Tan6 April, 2015 at 7:24 am
Hi, I have baked the Double Chocolate Buttermilk Muffins with Peanut Butter Chips. They are really nice! Can I know if muffins from this recipe yield the same results too? i.e. as moist and as soft as per the Double Chocolate Buttermilk Muffins with Peanut Butter Chips? Thanks for the great recipe 😉
delishar6 April, 2015 at 7:53 am
Hi Jill! Thanks for popping by. Yes this recipe yields a soft moist muffin as well. 🙂
Jill Tan7 April, 2015 at 3:04 am
Hi Sharon, just one more question. I don't see baking powder in the ingredient lists. Is it not required?
delishar7 April, 2015 at 5:44 am
Hi Jill, that's because baking soda is used. Actually unsweetened cocoa powder has a lot of health benefits. too much chocolate (the sweetened kind) is not good for you but raw unsweetened cocoa powder is low in calories and good for the body. 🙂
henry tan7 May, 2015 at 3:06 am
ohhh! next time i will try to swirl it! looks nice! yummy!
Your Finance Doctor
Reese’s Peanut Butter Cup Stuffed Chocolate Muffins – Delishar18 July, 2015 at 4:57 am
[…] Peanut Butter Swirled Double Chocolate Muffins […]