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Nutty Chocolate Muffins

 Nutty Chocolate Muffins
The ever-popular combination of peanut butter and chocolate transforms muffins into extra-special treats. Your family will gobble them up at Christmastime or any time at all.
16 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/4 cups plus 2 tablespoons packed brown sugar
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 2-1/2 teaspoons vanilla extract
  • 1 cup chopped unsalted peanuts
  • 1 cup semisweet chocolate chips
  • FILLING:
  • 1 cup creamy peanut butter
  • 3 tablespoons butter, softened
  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract

Directions

  • In a large bowl, combine the first six ingredients. In another bowl,
  • whisk the eggs, buttermilk, butter and vanilla. Stir into dry
  • ingredients just until moistened. Fold in peanuts and chocolate
  • chips. Fill paper-lined muffin cups two-thirds full.
  • Bake at 350° for 22-25 minutes or until a toothpick inserted near

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Nutty Chocolate Muffins (continued)

Directions (continued)

  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a small bowl, beat the peanut butter, butter, confectioners' sugar
  • and vanilla until fluffy. Cut a small hole in the corner of a pastry
  • or plastic bag; insert a large star tip. Fill bag with peanut butter
  • filling. Insert tip into the top of each cupcake; fill with about 2
  • teaspoons filling, gradually lifting and piping a small amount of
  • filling onto top of muffins. Refrigerate leftovers. Yield: 16
  • servings.
Nutritional Facts: 1 muffin equals 437 calories, 25 g fat (9 g saturated fat), 48 mg cholesterol, 342 mg sodium, 49 g carbohydrate, 3 g fiber, 10 g protein.