Chocolate Peanut Butter Muffins Recipe

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Chocolate Peanut Butter Muffins Recipe

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This tasty muffin with a chocolate cookie base was inspired by my daughter, Kourtney, who loves peanut butter.—Barbara Eggleston, Frewsburg, New York
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups crushed chocolate wafers (about 24 wafers)
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup peanut butter

Directions

In a bowl, combine crumbs and 2 tablespoons sugar. Stir in butter; set aside.
In another bowl, combine the flour, baking powder, salt and remaining sugar. Whisk together egg, milk and oil; stir into dry ingredients just until moistened. Place peanut butter in a microwave-safe bowl. Cover and microwave on high for 10-20 seconds or until softened. Fold into batter.
Press about 1 tablespoon reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Peanut Butter Muffins in Taste of Home April/May 2000, p51

Nutritional Facts

1 each: 367 calories, 22g fat (8g saturated fat), 40mg cholesterol, 408mg sodium, 38g carbohydrate (12g sugars, 2g fiber), 7g protein.

  • 1-1/2 cups crushed chocolate wafers (about 24 wafers)
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup peanut butter
  1. In a bowl, combine crumbs and 2 tablespoons sugar. Stir in butter; set aside.
  2. In another bowl, combine the flour, baking powder, salt and remaining sugar. Whisk together egg, milk and oil; stir into dry ingredients just until moistened. Place peanut butter in a microwave-safe bowl. Cover and microwave on high for 10-20 seconds or until softened. Fold into batter.
  3. Press about 1 tablespoon reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Peanut Butter Muffins in Taste of Home April/May 2000, p51

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