Recipe: Chocolate peanut butter crunch muffins
I took the basic recipe for a Chocolate Almond Loaf Bread I'd made at Christmas and added a bit of a twist. I didn't have any amaretti to crumble on top for some crunch and to provide the almond flavoring of the title. So I took the last two peanut butter wafer cookies I had in my cupboard — those addictive things that are crisp and coated in chocolate, with the layers of peanut butter filling — and crushed them instead. And let me tell you, it was a fine substitution! Truly, these were exceptional — moist and tender, with the contrasting crispness of the cookie crumbs on top. The flavor was extraordinary — rich and luscious. I tried the first one while it was still warm, so the chocolate chips were even melted. Bake these, and fall in love with them...
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup 2 percent milk
- 1 tablespoon cider vinegar
- 1-3/4 cups unbleached flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup chocolate chips
- 2 chocolate-covered peanut butter wafer cookies, crushed
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine sugar and butter; add eggs and mix well.
Combine milk and vinegar; pour into batter and combine well.
Add flour, cocoa powder, baking powder, baking soda and salt; mix well. Stir in chocolate chips and divide batter among the muffin cups.
Sprinkle the wafer cookie crumbs over the tops of the muffins.
Bake for 20-25 minutes until a tester inserted into the muffins comes out clean.
Makes 12 muffins.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on May 10, 2011.