Chocolate Chip and Peanut Butter Muffins

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Chocolate and peanut butter come together to create a scrumptious flavour combination in these muffins!

12 Muffins

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Chip and Peanut Butter Muffins

For the Muffins:

12 Dr. Oetker Muffin Cases
300 g Plain Flour
15 g Dr. Oetker Baking Powder (1 tbsp)
125 g Caster Sugar
150 ml Milk
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tbsp)
2 Medium Eggs
125 g Dr. Oetker Milk Chocolate Chunks
150 g Peanut Butter

preparation

Preparation

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.

Step 2: Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.

Step 3: In a separate bowl mix together the eggs, Vanilla Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.

Step 4: Pour the Jumbo Milk Chips into a separate bowl and add a spoonful of flour, toss the Chocolate Chips in the flour – this stops the chips from sinking when the muffins are baked. Pour the Chips into the muffin mixture and gently stir into the mixture.

Step 5: Half fill each muffin case with the mixture and add a spoonful of peanut butter. Place the rest of the mixture on top of the peanut butter and using a cocktail stick swirl the peanut butter through the mixture. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

Your muffins will stay fresh for 2-3 days. Once cooled you can freeze your muffins and defrost before serving.

Nutritional Information for the recipe Chocolate Chip and Peanut Butter Muffins

Per Serving Per 100 g / ml
Energy 888 kJ
212 kcal
1248 kJ
298 kcal
Fat 4.94 g 6.96 g
Carbohydrate 36.70 g 51.69 g
Protein 4.80 g 6.76 g

preparation

Preparation

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.

Step 2: Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.

Step 3: In a separate bowl mix together the eggs, Vanilla Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.

Step 4: Pour the Jumbo Milk Chips into a separate bowl and add a spoonful of flour, toss the Chocolate Chips in the flour – this stops the chips from sinking when the muffins are baked. Pour the Chips into the muffin mixture and gently stir into the mixture.

Step 5: Half fill each muffin case with the mixture and add a spoonful of peanut butter. Place the rest of the mixture on top of the peanut butter and using a cocktail stick swirl the peanut butter through the mixture. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

Your muffins will stay fresh for 2-3 days. Once cooled you can freeze your muffins and defrost before serving.

Nutritional Information for the recipe Chocolate Chip and Peanut Butter Muffins

Per Serving Per 100 g / ml
Energy 888 kJ
212 kcal
1248 kJ
298 kcal
Fat 4.94 g 6.96 g
Carbohydrate 36.70 g 51.69 g
Protein 4.80 g 6.76 g
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