Peanut Butter Chocolate Drops Muffins Recipes

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.

CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners and set aside.
• In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined.
• Add brown sugar and sugar and beat until light and fluffy.
• Add eggs and vanilla and beat well.
• In sifter or sieve, combine flour, cocoa, baking powder, and baking soda.
• Sift into peanut butter mixture; add milk, and stir until batter is smooth.
• Fold in 1 cup chocolate chips.
• Spoon batter into prepared muffin cups.
• Bake for 20-25 minutes or until muffins spring back when touched in center.
• Remove to wire racks to cool.
• In small bowl combine 1/2 cup chocolate chips with 2 tablespoons peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth.
• Frost muffins.

CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Mix together the first 5 ingredients. In another bowl, mix the next 3 ingredients, then add all at once to the flour mixture. Stir just until moistened. Fold in chips.
• Spoon batter into lined muffin cups, 3/4 full.
• Bake at 400°F for 18-20 minutes until toothpick inserted in middle comes out clean. If making jumbo muffins, then bake at 350°F for 30 minutes.

PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350/gas 4.
• Measure flour using the spoon (not scoop) method.
• Into a medium sized bowl sift flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• In a small jug mix vanilla extract and milk, set aside.
• In a large bowl mix melted butter with peanut butter followed by sugar, beat until light and fluffy.
• With a fork, whisk egg until lightly beaten and in two steps pour into butter/sugar mixing to combine.
• Next in three steps start to add the flour alternating with the milk (flour, milk, flour, milk, ending with flour).
• Finally fold in chocolate chips.
• Spoon batter into paper lined muffin tin and bake for 20-23 minutes.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

PEANUT BUTTER SURPRISE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg and milk. Stir into dry ingredients just until moistened. Combine peanut butter and butter; fold into batter. , Fill greased or paper-lined muffin cups one-fourth full; place a peanut butter cup in each. Cover with remaining batter. Bake at 400° for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.