Double Chocolate Muffins with Peanut Butter Glaze
You can never have too many breakfast recipes, so give Double Chocolate Muffins with Peanut Butter Glaze a try. One serving contains 254 calories, 5g of protein, and 12g of fat. This recipe serves 18. For 30 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up unsalted butter, eggs, vanillan extract, and a few other things to make it today. 18 people have made this recipe and would make it again. It is brought to you by Crunchy Creamy Sweet. From preparation to the plate, this recipe takes roughly 33 minutes. With a spoonacular score of 25%, this dish is rather bad. Skinny Double-Chocolate & Peanut Butter Muffins, Double Dark Chocolate Peanut Butter Swirl Muffins, and Banana Chocolate Chip Muffins with Peanut Butter Glaze are very similar to this recipe.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
1 Tbsp baking powder
1/2 tsp baking soda
1 c buttermilk
3/4 c chocolate chips or chunks
1/2 c creamy peanut butter
2 large eggs
2 c all-purpose flour
1 1/4 c granulated sugar
1/2 tsp salt
1/2 c unsalted butter, melted, cooled to room temp
3/4 c unsweetened cocoa powder
1 tsp vanilla extract
Equipment:
mixing bowl
muffin tray
whisk
oven
ice cream scoop
wooden spoon
toothpicks
cutting board
microwave
Cooking instruction summary:
Preheat the oven to 375 degrees F. Line a muffin tin with paper liners or grease or spray with baking spray. In a large mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Set aside.In another mixing bowl, whisk together eggs, buttermilk, melted butter and vanilla. Add the wet ingredients to the dry ingredients. Add the chocolate chips. Stir all together with a wooden spoon. Batter should be lumpy. Do not overmix!Scoop the batter into the muffin tin with a regular ice cream scoop (one scoop per muffin cup).Place the muffin pan in the oven and increase the temperature to 400 degrees F.Bake the muffins for 18 to 20 minutes or until a toothpick inserted in the center of each muffin comes out clean and the tops are cracked. Remove the muffin pan from the oven and carefully turn the muffins on their side or invert them onto a cutting board or plate. (This is to let the steam out and prevent soggy bottoms.)Let the muffins cool completely before glazing.Place the peanut butter in a microwave safe dish and microwave for 10 to 15 seconds or until liquid. Stir up and drizzle over the cooled muffins.
Step by step:
1. Preheat the oven to 375 degrees F. Line a muffin tin with paper liners or grease or spray with baking spray. In a large mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Set aside.In another mixing bowl, whisk together eggs, buttermilk, melted butter and vanilla.
2. Add the wet ingredients to the dry ingredients.
3. Add the chocolate chips. Stir all together with a wooden spoon. Batter should be lumpy. Do not overmix!Scoop the batter into the muffin tin with a regular ice cream scoop (one scoop per muffin cup).
4. Place the muffin pan in the oven and increase the temperature to 400 degrees F.
5. Bake the muffins for 18 to 20 minutes or until a toothpick inserted in the center of each muffin comes out clean and the tops are cracked.
6. Remove the muffin pan from the oven and carefully turn the muffins on their side or invert them onto a cutting board or plate. (This is to let the steam out and prevent soggy bottoms.)
7. Let the muffins cool completely before glazing.
8. Place the peanut butter in a microwave safe dish and microwave for 10 to 15 seconds or until liquid. Stir up and drizzle over the cooled muffins.
Nutrition Information:
covered percent of daily need
