Nutty Chocolate Muffins Recipe

Nutty Chocolate Muffins Recipe
Nutty Chocolate Muffins Recipe photo by Taste of Home
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Nutty Chocolate Muffins Recipe

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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1-3/4 cups 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 large 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 in 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.
Originally published as Nutty Chocolate Muffins in Taste of Home Christmas Annual Annual 2013, p113

Nutritional Facts

1 muffin: 437 calories, 25g fat (9g saturated fat), 48mg cholesterol, 342mg sodium, 49g carbohydrate (32g sugars, 3g fiber), 10g protein.

  • 1-3/4 cups 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 large 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
  1. 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.
  2. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
Originally published as Nutty Chocolate Muffins in Taste of Home Christmas Annual Annual 2013, p113

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