Chocolate and peanut butter are one of my favorite combinations. I mean, really…how can you go wrong with chocolate and peanut butter?!?! I made these muffins the week before I gave birth to Cooper in hopes that some baking would jump start labor, well, that didn’t happen; but we all were ready to indulge in these muffins.
6 Tbsp unsalted butter, room temperature
2/3 cup semisweet chocolate chips, divided
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk
2 tsp vanilla extract
For the peanut butter swirl:
1/3 cup creamy peanut butter
1 Tbsp unsalted butter, melted
1/2 cup confectioners’ sugar
1 Tbsp milk
Preheat oven to 350 degrees. Line 2 muffin pans with paper liners and set aside.
In a heatproof bowl, combine the butter and 1/3 cup of the chocolate chips. Set over a pot of simmering water and heat through, stirring occasionally until the chocolate and butter are melted and smooth. Set aside to cool.
In the bowl of a electric mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix briefly to combine. In a large liquid measuring cup, combine the buttermilk, egg and vanilla. Whisk until well combined. With the mixer on low, blend in the wet ingredients just until combined. Blend in the melted chocolate. Stir in the remaining 1/3 cup of chocolate chips with a spatula. Divide the batter between the muffin cups. Do not fill more than 2/3 full as the muffins will rise a lot.
To make the peanut butter swirl, combine the the peanut butter and butter in a heatproof bowl and microwave until smooth. Whisk in the confectioners’ sugar and milk until smooth. Drop a teaspoon full of the peanut butter mixture on top of each muffin. Swirl together using a skewer or a butter knife.
Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the muffin pans for 10 minutes and then remove and place on a wire rack to continue cooling.
Source: Annie’s Eats