Chocolate-Chunk Peanut Butter Muffins

I’m back! As much as I wanted to take a much-needed break following  the previous meh post, I didn’t want to be gone that long. What happened was that my account with the server that hosts Basic Bakes had expired. Well, I say “my account”, but actually that account belonged to my friends and I was merely couch-surfing for the last couple of years so to speak. And these friends wanted to close their couch account.

So yup, I had to search for a new home for Basic Bakes and move everything over. Turns out, for a bunch of 1s and 0s, moving digital content between servers was much more complicated than I’d thought. There were even a few scares where I thought I’d lost everything. Anyway that ordeal is over and it looks like the dust has finally settled. Basic Bakes is up and running again, and I’m more than happy with my new host server.

Chocolate Chunk Peanut Butter Muffins

So to celebrate, let’s bake! I’d say yummy peanut butter muffins studded with hunks of chocolate sound pretty celebratory to me, don’t they?

I do have another version of this recipe, but those muffins were designed to highlight the peanut butter flavour. In these, the chocolate is clearly the star.

You can use chocolate chips to save you the trouble of chopping bars of chocolate, but come on, why would you want to miss out on this mound of deliciousness?

Chocolate chunks

Best of all, I was using every bar of chocolate I could find in my refrigerator. So there’s milk chocolate, chocolate with nuts, chocolate with toffee, chocolate with milk centers…

 

INGREDIENTS
  • 90g peanut butter (smooth or chunky)
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 1/2 tsp vanilla extract
  • 60g caster sugar
  • 250g all-purpose flour
  • 2 tsp baking powder
  • 150g to 200g chocolate, any type, roughly chopped

Makes a dozen muffins.

DIRECTIONS

Step 1: Preheat your oven to 175°C (350°F). Line your muffin tins with paper cases.

Step 2: In one bowl, mix the peanut butter, egg, oil, milk, vanilla, and sugar until well combined. (To help loosen the peanut butter, mix it with the oil first before adding the other ingredients.) In another bowl, sift the flour and baking powder. 

Step 3: Pour the wet ingredients into the bowl of dry ones and mix until just combine. Add in the chocolate chunks and fold those in.

Step 4: With a spoon or disher, distribute the batter equally among the 12 cases. Bake the muffins for 25 minutes. Best served while warm and the chocolate gooey.

 

 



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