Muffin Monday: Chocolate Chip Peanut Butter Swirl Muffins

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. The following recipe was originally created by Dorie Greenspan, from her book “Baking From My Home to Yours”.

To read the full post on Chocolate Chip Peanut Butter Swirl Muffins, please click here

6 Tbsp unsalted butter, at room temperature
2/3 cup semisweet chocolate chips, divided
2 cups all-purpose flour
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

Peanut Butter Swirl:
1/3 cup creamy peanut butter
1 Tbsp unsalted butter, melted
½ cup confectioners’ sugar
1 Tbsp milk

Preheat the oven to 350˚ F. Line muffin tins with paper liners.

To make the chocolate muffin batter, combine the butter and 1/3 cup of the chocolate chips in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter are melted and smooth. (Alternatively you can microwave in 20-30 second intervals, stirring in between, until melted and smooth.) Set aside.

In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk or mix briefly to combine. In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined.

With the mixer on low speed, blend in the buttermilk mixture just until combined. Blend in the melted chocolate mixture. Stir in the remaining chocolate chips with a spatula. Divide the batter between the prepared paper liners, filling each no more than 2/3 full.

To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth.

Whisk in the confectioners’ sugar and milk until smooth. Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter. Swirl together using a skewer or knife.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

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