PB Swirled Double Chocolate Muffins
Made these gorgeous PB swirled double chocolate muffins for a tea-time get together at school and I was really glad that I was gone faster then I expected. The muffin was moist, spongy, and bursting with deep dark chocolate flavours. 2 cups all purpose flour* 3/4 cup sugar (1 cup if you like your muffin
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour*
- 3/4 cup sugar (1 cup if you like your muffin sweet*)
- 3/4 cup semi sweet mini chocolate chips*
- 1/2 cup good quality cocoa powder (sifted*)
- 1/4 tsp salt*
- 1 tsp espresso powder*
- 1 tsp baking soda*
- 1 cup low fat greek style yogurt ^
- 1/2 cup + 2 tbsp milk ^
- 1/2 cup veg oil ^
- 1 tsp vanilla extract ^
- 1 egg ^
- 1/4 cup creamy peanut butter (melted in microwave for 10-20 secs)
- 1/4 cup semi sweet mini chocolate chips (for topping)
Instructions
- 1
Preheat oven to 200C.
- 2
Line your 12 muffins pan.
- 3
In a large mixing bowl, add together all the dry ingredients marked *.
- 4
Use a whisk to evenly distribute the ingredients.
- 5
In a smaller mixing bowl, add the wet ingredient marked ^.
- 6
Mix well until combined.
- 7
Pour in wet ingredients into dry ingredients.
- 8
Mix until just combined, careful not to over-mix or you will get tough muffins.
- 9
Fill liners up to 3/4 full.
- 10
Add about a tsp of melted peanut butter on top of the batter.
- 11
Swirl it with a skewer, knife, or toothpick,
- 12
Top with mini chocolate chips.
- 13
Bake for 18 mins or until skewer comes out clean.
- 14
Allow to cool for 5-10 mins in the pan before transferring to a wire rack to cool completely.