So this time, since I’m on a roll with muffins right now, I wanted to do something that is not only a candy (I’m looking at you Reese’s cups) but also a favorite in just about any other form. See, I really love chocolate but my second love (and perhaps even a tie) is peanut butter. I have to say, when I was younger (and even occasionally now) I couldn’t get enough of peanut butter. It just had the right amount of salty flavor and when you got the chunky peanut butter and combined with fluff, oh! There was nothing like it!
So since I’m on that muffin kick, I really wanted to try a chocolate muffin this time around, which led me to my peanut butter and chocolate combo. I’ll be honest, I have been hesitant in making any base mix chocolate (besides brownies) only because you have to use just the right amount or it can ruin the baked good. This is especially true with cocoa powder. I used to be scared of the stuff. How much do you add? Do you need to take anything out?? How does it get mixed in???
Granted not everyone has experience or even feels the same, but that’s what I wanted to overcome. So over the last few years, I experimented and tested with this powder with sometimes good results, sometimes bad. But I eventually mastered it everyone!! Thus, this perfectly delectable muffin that’s soo good! It’s just…words can’t even describe. You’ll just have to try it to find out. 😉
- ¼ cup unbleached ap flour
- 1 cup whole white wheat flour
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ¼ cup cocoa powder
- 2 tsp baking powder
- 1/3 cup light brown sugar
- 1/3 cup almond milk
- 1/3 cup extra virgin olive oil
- 1 XL egg
- 1 tsp vanilla bean paste
- ¼ cup peanut butter (microwave for 10 seconds right before mixing in)
- Handful of peanuts from a bag of shelled peanuts
Preheat oven to 375 degrees F.
In a large mixing bowl, combine the egg, oil, sugar, vanilla paste, and milk and mix until well combined. Add in the peanut butter and mix until well incorporated.
Add in the flour, baking powder, nutmeg, cocoa powder, and salt and combine everything until flour is no longer visible. Add in the peanuts by just folding into batter.
In a prepared muffin pan, pour equal amounts of batter until about 2/3 full in each cup. This recipe makes 16-17 muffins.
Bake for 10-15 minutes or until a toothpick comes out clean. Just make sure to watch closely.
Once done, allow to cool fully on a cooling rack and then enjoy!