PEANUT BUTTER CHOCOLATE MUFFIN MOUNDS
Peanut butter. Chocolate. Muffins. Oh how I love to tag the word "muffins" to the end of this recipe thus allowing for an appropriate breakfast food. The moment you add the word muffin to any chocolatey recipe it automatically holds connotations of breakfast and early morning food, making chocolate OK forenoon. That notion works for me. I grabbed this recipe from Bake or Break and it is originally adapted from Nestle's Very Best Baking. The batter is your typical chocolate muffin/brownie batter put into muffin tins, filled with warm peanut butter, then topped off with peanut butter and chocolate chips. In addition, peanut butter and chocolate chips are mixed throughout the batter making for a chocolate peanut butter overload explosion.
Once the batter is put into the tins, baked, and taken out of the oven, the center of the muffin collapses upon cooling. Once this happens, a large dollop of warm peanut butter is inserted into the centers followed by a sprinkling of peanut butter and chocolate chips. This recipe yields 12 regular sized muffins, however, I made 6 large (not jumbo) muffins and they came out delicious. Next time I think I will stick to the regular size muffin tin as I had to cut my large muffins in half to serve because they were very rich. Regular size, or even mini muffin size would be more suitable, especially for a breakfast treat! These were so simple to make and if you enjoy a crunchy crust with a gooey soft inside then I highly suggest you make these!