Wednesday, May 14, 2008

PEANUT BUTTER CHOCOLATE MUFFINS

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!
  • INGREDIENTS:
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon water
  • 3/4 cup semi-sweet chocolate chips
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
  • 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
  • 3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

2 comments:

Cheryl said...

Oh my goodness gracious.

:drool:

bakersbakery said...

Oh wow! These look positively scrumptious!