Monday’s muffin has become an anticipated event in my household. My youngest child starts asking me on Friday and Saturday what type of muffin I plan on making. So this week’s muffin is really for him – chocolate and peanut butter, his favorite flavor combination.
Since I started the series, Monday’s Muffin, I have learned a few muffin lessons: Mix the dry ingredients together in a bowl. Then mix the wet ingredients together in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until barely blended. Over mixing will create tough muffins. Muffins have a short life; you should freeze what you don’t anticipate eating within 24 hours.
This week’s muffin is moist and more cake-like than the other muffins I have previously made. I couldn’t find the perfect recipe for what I wanted so I combined a couple of different recipes. Even though this is a chocolate muffin, it is not overly sweet. I reduced the amount of sugar from the original recipe, so if you like it sweet, add back ¼ cup more sugar. My junior cooking companion did offer a cooking tip to include in today’s post – “More peanut butter chips. Every bite should have at least three peanut butter chips!”
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
Preheat oven to 375 degrees. Butter a muffin pan(s) or line with paper liners. Makes 18 muffins.
In a large bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.
In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the peanut butter chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or you will have tough muffins.
Fill the muffin cups with the batter til almost full. Bake about 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.