Baked muffins again today after I woke up from my short afternoon nap. I was intrigued by this recipe when I saw it on Singapore Home Cooks last week. Showed Kaylie the link to the recipe and she was so enthused to try. Of course, with me being the baker and her being my baking guinea pig. LOL!
Well, you can never refuse a pregnant lady request. You may never know if it was her or the baby’s craving. Jia once told me that when you had food craving while pregnant, try your best to fulfill the craving lest you may give birth to a food picky baby. Not sure if this is the old superstitious thinking or proven true.
Peanut Butter Swirled Double Chocolate Muffins (adapted from Singapore Home Cooks by Sharon Lam)
- 2 cups all purpose flour
- 3/4 cup sugar *1/2 cup brown sugar*
- 3/4 semi sweet mini chocolate chips
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp espresso powder *instant coffee granules*
- 1 cup low fat Greek style yogurt
- 1/2 cup + 2 tbsp full cream milk
- 1/2 cup vegetable oil *corn oil*
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup creamy peanut butter, melted over a pot of simmering water
- 1/4 cup semi sweet mini chocolate chips
- Combine all dry ingredients (flour, sugar, cocoa powder, salt, baking soda and coffee powder) except chocolate chips in a large bowl and use a balloon whisk to evenly distribute them. Sift the dry ingredients and add in chocolate chips. Gently fold the chocolate chips into the dry ingredients and set aside.
- Combine all wet ingredients (yogurt, milk, oil, vanilla extract and egg) in a smaller bowl. Use a balloon whisk to stir until well mixed or when it reaches a slightly thicker consistency.
- Make a well in the center of the dry ingredients and pour in the wet batter.
- Gently fold in both dry and wet ingredients until no flour lump could be seen.
- Scoop batter with an ice-cream scoop between cupcake liners. Add in 1 tsp of melted peanut butter on top of each muffin and swirl it with a skewer, toothpick or knife.
- Top each muffin with the additional chocolate chips and bake the muffins in a preheated oven of 200 degree Celsius for about 20 minutes or until an inserted cake tester comes out clean in the center of a muffin.
- Allow the muffins to cool in the muffin tray for about 5 to 10 minutes before removing them to cool on a cooling rack completely.
This recipe yields 12 muffins altogether and it is definitely a keeper for me. Baked 12 muffins and gave half a dozen to Kaylie and another three pieces to colleagues. Left the last three pieces for home consumption. I had one of the muffins after dinner and they tasted fabulous.
I for one is no chocolate fan but this muffin blew me off. The texture was soft, moist and fluffy and not sweet at all. Probably because I reduced the sugar quantity and I used brown sugar instead of castor sugar. Peanut butter is definitely a perfect pair with chocolate.
If you are a huge fan of both chocolate and peanut butter, do give this recipe a try. I am sure you will fall head over heels in love with it.