Peanut Butter & Chocolate Muffins – Guest Post: Cooking with Curls

Here is a collage to show you how I made them…

The pictures get a bit distorted when combined into a collage, but trust me…..they are delicious! Thank you for allowing me to visit with all of you today, and congratulations Emily on your sweet baby boy 🙂

Peanut Butter & Chocolate Muffins

For the Muffins:

1/2 cup peanut butter, I used smooth
1 cup of milk, I used coconut milk
2 large organic eggs
1/2 cup granulated sugar
3 Tablespoons canola oil
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup semi-sweet chocolate chips

For the Topping:

1 Tablespoon butter, non-dairy if desired
2 Tablespoons Dark Chocolate Dreams peanut butter
1/4 cup all-purpose flour
1/4 cup brown sugar, lightly packed
1/4 cup mini chocolate chips
1/4 cup chopped peanuts

Directions:

Preheat oven to 400 degrees. In a large bowl, combine the peanut butter, oil, milk, eggs,and sugar with an electric mixer. Stir in the flour, baking powder, and salt. Mix only until well combined. Stir in the chocolate chips. Scoop mixture into a prepared muffin pan or baking cups. In a small bowl mix together the butter and chocolate peanut butter. Add the brown sugar and flour and mix to combine. It will be dry and crumbly. Stir in the mini chocolate chips and chopped peanuts. Sprinkle topping over muffins. Bake for 22 – 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. I would say allow to cool before eating, but I know that won’t happen! Enjoy 🙂