I developed this recipe after a request from a friend looking for something tasty to put in her husband’s lunchbox! It took me a couple of goes to get the muffin texture right, but I’m happy with the final result.
The swirls of peanut butter are a nice, salty surprise and if you use crunchy peanut butter the muffins will have added texture!
Apologies for the poor quality photos – I was without my good camera at the time, and muffins do not wait!
Chocolate and Peanut Butter Muffins
Makes approximately 12 regular cupcakes
1 1/2 cups plain flour
3/4 cup brown sugar
3 Tablespoons cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 Tablespoon white vinegar
1/3 cup peanut butter
3 Tablespoons vegetable oil
50 g dark chocolate, chopped into small pieces
- Preheat oven to 180˚C and line muffin trays with cases.
- Put peanut butter and vegetable oil in a small saucepan over a low heat. Stir constantly until combined, then set aside to cool slightly.
- Sift flour, sugar, baking powder and baking soda into a large bowl. Add salt.
- Make a well in the centre and add water and vinegar. Stir until smooth.
- Add dark chocolate pieces and the melted peanut butter. Stir until the peanut butter is distributed in swirls throughout the mixture but is not fully combined.
- Fill muffin cases 3/4 full, then bake for 15-20 minutes or until a skewer inserted into the middle of a muffin comes out clean.
© thebakingof 2012