This is a muffin recipe I came up with, trying to mimic the flavors of a chocolate peanut butter cup. I began with a basic double chocolate muffin recipe, then added some peanut butter to it and peanut butter chips, and made a chocolate peanut butter filling to make them extra rich. These are large, chocolaty muffins with a soft crumb, a smooth filling, and a crisp topping, and they are especially tasty (and messy) warm.
MUFFINS
1 cup buttermilk
1 large egg
1/2 cup smooth peanut butter
3 Tablespoons oil
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 1/2 cups all-purpose (plain) flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
1/2 cup peanut butter chips
FILLING AND TOPPING
1/4 cup dark chocolate chips
1/2 cup smooth peanut butter
1 Tablespoon chocolate milk
Preheat oven to 375◦F. Grease or line one 12-cup muffin pan with paper liners.
FILLING: In a small saucepan over medium heat, melt all ingredients together until smooth. Set aside.
MUFFINS: In a large bowl, whisk together the milk, egg, peanut butter, oil, and vanilla until smooth. Whisk in the sugar.
In a separate medium bowl, whisk together the flour, cocoa, baking powder, soda, and salt. Add to the liquid ingredients and mix until just moistened. Stir in both chips.
Use half the batter to fill each muffin cup half full. Make a small dent in the center and place a teaspoon of filling in each. Cover with remaining batter, enclosing filling completely.
Bake for about 20 minutes, until muffins are firm and spring back lightly when touched. A toothpick inserted where there is no filling should come out clean.
TOPPING: If you happen to have any leftover filling, it is perfect for topping the muffins to give them a little more flavor and pizzazz. If needed, gently reheat it to make it thinner, then either drizzle or spread over the muffins.
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