Salted Chocolate and Peanut Butter Muffins

You could make these with any chocolate, but the saltiness really works + the bitter chocolate means the muffins are not overly sweet either.


  • 300g (11oz) SR Flour
  • 200g (7oz) soft light brown sugar
  • 100g (4oz) sunflower oil
  • 2 eggs
  • 200ml (7floz) milk
  • 100g (4oz) crunchy peanut butter
  • 120g (4 1/2 oz) salted dark chocolate, cut into small pieces

You will also need -

A 12 hole muffin tray, filled with paper cases


  1. Preheat the oven to 190°C/170°C Fan/375ºF gas mark 5.
  2. Mix together the flour and the sugar.
  3. Weigh the peanut butter into a bowl and gradually add the milk until it fully combines.
  4. Add the eggs and oil to the wet mixture and combine well.
  5. Mix the wet mixture into the dry mixture and stir to combine.
  6. Gently mix about 80g (3oz) of the chocolate pieces through the mixture and divide it evenly between 12 muffin cases.
  7. Use the remaining chocolate pieces to sprinkle over the top of the mixture in the cases.
  8. Bake for 20-22 minutes or until risen and just firm to touch.
  9. Remove the muffins from the tin and cool on a wire rack.

Keywords: afternoon tea, leftovers, cosy