Peanut Butter Chocolate Swirl Muffins Recipes
DOUBLE CHOCOLATE PEANUT BUTTER SWIRL MUFFINS
3-4PP, 4SP green, 3SP blue & purple
Provided by Drizzle
Time 30m
Number Of Ingredients 10
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
PEANUT BUTTER CHOCOLATE SWIRL MUFFINS
One of my most favorite muffins made from scratch :)
Provided by Nicole P. @froggeh
Categories Other Breakfast
Number Of Ingredients 12
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.
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