This ones a little dirty, I’m clearly in denial that it’s bikini season but whatever. I was having a bad day, very sleep deprived, a little hormonal and needed a pick me up. And when are peanut butter & chocolate not the answer? Exactly. Best combo ever. These helped.
PB and chocolate will forever be one of my favourite flavour combinations, it’s something about the sweet and salty that’s just to die for. So the muffin mix has the savoury nutty element with actually not thatttttt much added sugar (I had to hold something back to balance out the frosting), and then stuffed with a little milk chocolate that goes melty and gooey in the oven.
The frosting, it what makes things dirty. It’s sweet, creamy and just dreamy I love frosting so much. It goes so well with the nutty peanut muffins.
I made these early morning after a bad nights sleep after a bad day and ate them for breakfast. Then I went on a run and dropped the rest at my friends house to get them away from me. Balance y’all.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 200g self raising flour
- 1tsp bicarbonate of soda
- 50g butter, softened
- 75g caster sugar
- 2 eggs
- 3 heaped tbsp peanut butter (I use crunchy, but whatever you prefer)
- 1tsp vanilla extract
- 200ml milk
- 12 chocolate chunks
FROSTING
- 50g salted butter
- Pinch sea salt
- 2tbsp coco powder
- 5tbsp icing sugar
- 2tbsp milk
METHOD
- Preheat your oven to 180C fan. Start by creaming together the butter, vanilla and caster sugar until combined, it will be quite firm, then beat in the eggs one at a time. Then add the peanut butter and combine well.
- Add the flour & bicarb, stir through a little and then start gradually adding the milk while mixing the flour in. Beat all together well until smooth and everything is fully combined.
- Line a 12-hole cupcake or muffin tray with cases or grease really well. Add 2 tsp of the mix into each case, then lay one chocolate chunk in the middle of each, then another tsp on top.
- Bake for 20-22 minutes until well risen and golden, then allow the muffins to cool completely.
- While they are cooling make the frosting. Beat the butter well until it’s fluffy, then add the salt, coco powder, icing sugar and start mixing, then add the milk while it’s all combining together. It’s best to do this with an electric whisk to get it all super fluffy and creamed together, but if you don’t have one it’s totally fine just give it some elbow grease with a hand whisk!
Claudia's Home Kitchen 