Chocolate Peanut Butter Swirl Muffins! MY FAVORITE!

Stop what you are doing and MAKE THESE RIGHT NOW. 

These chocolate peanut butter heavenly muffins are definitely one of the top 3 muffins i've ever tasted or made. Typically, I make between 24-30 muffins every Tuesday, but I was nervous about these so I decided to only make 20 on my first attempt. Mistake. They were gone faster than any muffin i've made in the past. Seriously. They are perfect. 

Yield: about 20 muffins

Ingredients:

For the muffins:

6 tbsp. unsalted butter, at room temperature

2/3 cup semisweet chocolate chips, divided

        -I also added about a 1/3 cup of peanut butter chips. Not required, but it helps spread the peanut butter flavor throughout the entire muffin.

2 cups unbleached flour. 

        -I prefer unbleached flour, but you can also use all-purpose

2/3 cup sugar

1/3 cup unsweetened cocoa powder

1 tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

1¼ cups buttermilk

1 large egg

2 tsp. vanilla extract

For the peanut butter swirl:

1/3 cup creamy peanut butter

1 tbsp. unsalted butter, melted

½ cup confectioners' sugar

1 tbsp. milk (I used non-fat because it's what I had on hand.)

Printable Recipe!

Directions:

-Preheat the oven to 350˚ 

-Spray about 20 muffin tins-I recommend using paper liners instead.

For the Chocolate Muffin Batter:

-Combine the butter and 1/3 cup of the chocolate chips in a microwave proof bowl.

-Microwave the mixture (on half power if possible) for 20-30 second intervals, stirring in between, until melted and smooth. Set aside.

-In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

-With the mixer speed on low, add the buttermilk and mix slightly-until the mixture is just combined. 

-Blend in the melted chocolate mixture.

-Stir in the remaining 1/3 cup of chocolate chips (and the peanut butter chips if you would like!) . Remember that with muffins it is important to NOT over-mix.

-Divide the batter into 20 muffin tins. 

For the Peanut Butter Swirl:

-Combine the peanut butter and butter in a microwave safe bowl. 

-Microwave slightly until the mixture is smooth-not melted.

-Drop a small spoonful of the mixture on top of the muffin batter in each tin.

-Use a toothpick or knife to swirl it into the muffin batter.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes---or until you can stuff them in your mouth without burning your tongue! (:

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Have a wonderful day!

"If we are faithless, he remains faithful - for he cannot deny himself." -2 Timothy 2:13

I slightly adapted this recipe from the wonderful Annie's Eats.