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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Cakes
- Method: Oven baked
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 190°C/170°C Fan/375ºF gas mark 5.
- Mix together the flour and the sugar.
- Weigh the peanut butter into a bowl and gradually add the milk until it fully combines.
- Add the eggs and oil to the wet mixture and combine well.
- Mix the wet mixture into the dry mixture and stir to combine.
- Gently mix about 80g (3oz) of the chocolate pieces through the mixture and divide it evenly between 12 muffin cases.
- Use the remaining chocolate pieces to sprinkle over the top of the mixture in the cases.
- Bake for 20-22 minutes or until risen and just firm to touch.
- Remove the muffins from the tin and cool on a wire rack.
Keywords: afternoon tea, leftovers, cosy
