Chocolate Peanut Butter Swirl Muffins
These muffins were awesome, very chocolatey. They not only have cocoa powder but also chocolate chips. The peanut butter swirl is a nice addition. It was hard for me to only eat one. But I did. I swear.
These muffins were awesome, very chocolatey. They not only have cocoa powder but also chocolate chips. The peanut butter swirl is a nice addition. It was hard for me to only eat one. But I did. I swear.
- 2 cups all-purpose flour
- 1 large egg
- 1/3 cup unsweetened cocoa powder
- ingredients:
- 2/3 cup sugar
- for the muffins:
- 6 tbsp. unsalted butter at room temperature
- 2/3 cup semisweet chocolate chips divided
- 1 tbsp. baking powder
- â½ tsp. baking soda
- â½ tsp. salt
- 1 cups buttermilk
- 2 tsp. vanilla extract
- for the peanut butter swirl:
- 1/3 cup creamy peanut butter
- 1 tbsp. unsalted butter melted
- ⽠cup confectioners’ sugar
- 1 tbsp. milk
- Carbohydrate 34.377466845 g
- Cholesterol 11.31 mg
- Fat 5.23905409833332 g
- Fiber 1.19281781416066 g
- Protein 4.19133666666666 g
- Saturated Fat 1.52575802483333 g
- Serving Size 1 1 Recipe (59g)
- Sodium 343.924558683333 mg
- Sugar 33.1846490308393 g
- Trans Fat 0.319299300866666 g
- Calories 194 calories
Step-by-step
- Preheat the oven to 350° F. Line muffin tins with paper liners. To make the chocolate muffin batter, combine the butter and 1/3 cup of the chocolate chips in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter are melted and smooth. (Alternatively you can microwave in 20-30 second intervals, stirring in between, until melted and smooth.) Set aside. In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk or mix briefly to combine. In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined. With the mixer on low speed, blend in the buttermilk mixture just until combined. Blend in the melted chocolate mixture. Stir in the remaining chocolate chips with a spatula. Divide the batter between the prepared paper liners, filling each no more than 2/3 full. (These muffins will rise a lot!)
- To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth. Whisk in the confectioners’ sugar and milk until smooth. Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter. Swirl together using a skewer or knife.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Removing the muffin tin from the oven precisely at the twenty-two-minute mark prevents the cocoa and chocolate chips from turning bitter through over-baking. Success relies heavily on the correct thermal setup during batter preparation. Melting the butter and half of the chocolate chips together requires either a double boiler maintaining a gentle simmer or microwave bursts restricted to twenty to thirty seconds to avoid scorching the solids.
Equipment and Technique Considerations
An electric mixer fitted with a paddle attachment handles the dense flour, cocoa powder, sugar, and leavening agents efficiently on low speed, preventing gluten overdevelopment. When blending the wet ingredients into the dry mixture, stop as soon as streaks of flour disappear to maintain a tender crumb structure. A wooden skewer or thin paring knife works best for dragging through the dollop of peanut butter and chocolate batter to create the marbled effect without folding the two distinct mixtures completely into one another.
- Scale quantities carefully by weight rather than volume if reducing or doubling the yield to maintain the correct flour-to-fat ratio.
- Fill individual paper liners exactly two-thirds full to accommodate the heavy rise driven by the baking powder and baking soda interaction.
- Allow the baked goods to rest inside the tin for precisely ten minutes before transferring them to a wire rack.
