One of the “Wolves family” commented the other day that she wanted me to make some muffins just for her. Peanut butter with chocolate. For her cheek (haha, love you really Kate!) I set about adapting my base muffin recipe and, as you can see on the embedded YouTube video, tinkered until I got the right amount of peanut butter in the mix. I thought about doing the conventional choc chips but I love doing my “swirly” thing with hazelnut chocolate spread so, again, in the video I show you how I achieved this (somewhat) and how you can do the same.
The recipe is very much like my banana one, and the base muffin recipe can be so easily adapted for so many muffin creations. Tailor it for whatever you fancy, but for now have a go at this one!
210g plain flour
150g caster sugar
Pinch of salt
2 tsps baking powder
75ml vegetable oil
75ml full fat milk
1 medium sized egg
3 tbsps peanut butter
2 tbsps hazelnut chocolate spread + 1 tsp veg oil to slacken (optional)
Makes 12 normal sized muffins
Pre-heat your oven to 200°C/400°F/Gas Mark 6
Place 12 muffin cases in a 12 hole muffin tin.
Add the flour, sugar, salt and baking powder to a large bowl and mix well. Measure the oil & milk into a jug together and stir into the flour mixture. Stir to just combine, no need to overdo it. Add the egg and, again, just stir it in to combine. Stir in the peanut butter. Drizzle the hazelnut chocolate over the top of the mixture and then, with a knife, “cut” the chocolate through the mixture, effectively creating swirls throughout.
Add two good teaspoons of mixture into each muffin case.
Bake for 25 minutes. Remove from the oven and transfer from the muffin tin to a wire rank to cool immediately.