Muffins

Chocolate Peanut Butter Chip Muffins

I usually make muffins with the motto “Go big or go home”. I made six very large muffins, but make twelve smaller ones if you want. It’s a muffin, not cake, go ahead and eat the whole thing, yum!

Chocolate Peanut Butter Chip Muffins

Chocolate Peanut Butter Chip Muffins 2

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
5 Tbl unsweetened cocoa powder
1 cup buttermilk (can use milk)
1/4 cup oil
1 egg
2/3 cup sugar
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Preheat oven to 400°. Whisk together flour, baking powder, salt, and cocoa in large bowl. In another bowl, whisk together buttermilk, oil, egg, and sugar, add to flour mixture. Stir just until combined. Fold in peanut butter chips and chocolate chips. Scoop into 6-12 sprayed or paper lined muffin cups (I use Demarle muffin tray, no prep necessary), you decide how big you would like them. Bake for 24-26 minutes (this was the time for my giant muffins, small bake 18-20) or until center is set and pick in center comes out clean. Cool in pan 5-10 minutes, remove to wire rack.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Chocolate Peanut Butter Cup Cookies

I believe most people love the combination of chocolate and peanut butter.  Here is one incredible cookie that packs in both flavors.  Absolutely cute and delicious!

1 cup semi-sweet chocolate chips
2 squares (1 oz each) unsweetened chocolate
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp salt
1 tsp vanilla
1½ cups plus 2 Tbl flour
1/2 tsp baking soda
3/4 cup finely chopped honey roasted peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1/4 cup peanut butter baking chips
1/4 cup semi-sweet chocolate chips
1 tsp shortening

Preheat oven to 350°.  In microwave safe bowl, combine semi-sweet chocolate chips and unsweetened chocolate and microwave at 50% for about 2 minutes, stop and stir every 30 seconds until smooth and melted.  Cool slightly.  Cream sugar and butter in large bowl.  Beat at medium speed with electric mixer until blended and crumbly.  Beat in eggs, one at a time, then salt and vanilla.  Reduce speed to low.  Add chocolate slowly, mix until well blended.  Stir in flour and soda until well blended.  Scoop dough into 1¼” balls with small cookie scoop.  Roll in chopped peanuts.  Place on ungreased baking sheets.  Bake for 8 minutes or until set. Press a frozen peanut butter cup into center of each cookie immediately upon removing from the oven.  Press cookie up against peanut butter cup if desired for appearance, but do not touch peanut butter cup again since it is now melting, it must remain intact.  Cool completely.  Melt peanut butter chips, semi-sweet chocolate chips, and shortening in microwave at 50% for 1½ minutes, stir every seconds until smooth and melted.  Put melted peanut butter chocolate mixture in plastic baggie, snip corner and drizzle back and forth over cookies.  Allow to set up.  Makes 3 dozen.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.