Double Chocolate Peanut Butter Swirl Muffins Recipes

CHOCOLATE PEANUT BUTTER SWIRL MUFFINS

Steps:

• Preheat oven to 375. Grease your muffin pan and/or add muffin liners and set aside.
• To a large bowl, add the 3 ripe bananas and mash them with a fork until they have no lumps and are fully mushy. To this, add maple syrup, egg, and vegetable oil. Mix with a whisk until fully combined.
• To the bowl, sift in the all purpose flour, cocoa powder, baking powder, baking soda and pinch of salt. Mix in gently with a wooden spoon. Next, gently fold in the chocolate chips.
• Add batter to fill up each muffin tin about halfway to 3/4's of the way full. To the batter, add about 1 tbsp of peanut butter. Using a butter knife, swirl it around.
• Bake for 20-22 minutes or until a toothpick comes out clean. Once done, Let them sit in the muffin tin for 3-5 minutes then gently remove them and let them cool on a cooling rack. Eat while warm with a schmear of butter or extra peanut butter! Enjoy.

DOUBLE CHOCOLATE PEANUT BUTTER SWIRL MUFFINS

Steps:

• Preheat oven to 350F and spray a 12 hole regular size muffin tin.
• In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
• Mix in the flour, cocoa powder and baking powder.
• Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily's is 7SP.
• Divide batter evenly over the 12 muffin cups.
• In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
• Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
• Bake in the oven for 20 minutes, let cool for 5 minutes.
• Muffins are best stored in the fridge after day 1 and they will freeze well.
• *Note- you can substitute powdered PB if you'd like, the points for the regular PB I used is 8SP

CHOCOLATE PEANUT BUTTER MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda together.
• In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.
• Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.
• Fill the muffin liners no more than ⅔ full with chocolate batter.
• Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well. Use a toothpick to swirl the peanut butter and chocolate batter together.
• Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
• Let the muffins cool for 10 minutes in the tin, then transfer muffins to a cooling rack to cool completely. Serve and enjoy.

PEANUT BUTTER CHOCOLATE SWIRL MUFFINS

Steps:

• Preheat oven to 325⁰F. Line a muffin tin with paper liners. Whisk together flour, baking powder. Put butter and chocolate in the top half of a double boiler over hot, simmering water; stir until melted. Remove from heat and let cool slightly.
• Whisk granulated sugar into cooled chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
• Make the peanut butter filling: stir together all filling ingredients until smooth.
• Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with additional tablespoon batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
• Bake, rotating halfway through, until a cake tester inserted in the centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer to a wire rack to cool completely before removing cupcakes.