Chocolate Peanut Butter Ball Muffins

So the Autumn seems to have well and truly arrived this morning. Rolling mist and dew covered spiderwebs, which means we are in mourning of the Summer and are in need of consolation.

These muffins will definitely help. Soft, rich, chocolately muffins, encasing smooth but also crunchy, balls of peanut butter goodness. Oh dear, I appear to have dribbled on my keyboard…

To make the peanut butter balls:

27g unsalted butter
125g smooth peanut butter
10g rice crispies
100g icing sugar
A baking tray lined with baking parchment

Sainsbury's own smooth peanut butter

Melt the peanut butter & butter together in a small saucepan over a low heat, stiring gently.

Sainsbury's own smooth peanut butter melting with butter in a saucepan

While the peanut butter and butter is gently melting, pop the rice crispies & icing sugar into a large bowl and bash them together until the rice crispies are crushed.

Pour in the melted butter mixture and stir together.

Melted butter, peanut butter and Rice Crispies mixed

Leave to cool for a few minutes, then, using your hands, roll the mixture into 1-inch balls.
Place the balls onto the baking tray & pop into the fridge whilst you prepare the ingredients for the muffins, or for at least 15 minutes.

the peanut butter balls on a tray

To make the chocolate muffins, you will need:

60g cocoa powder
125ml boiling water
63ml whole milk
3/4 tsp vanilla extract
63g softend butter
138g dark brown soft sugar
83g caster sugar
63ml vegetable oil
2 medium eggs
140g plain flour
3/4 tsp bicarb of soda
A 12 hole muffin tin, lined with paper cases.
An electric mixer

Heat the oven to 160 degrees C

Mix the cocoa and boiling water until it becomes a smooth mix.
Add the milk and vanilla to this & set it aside.

In an electric mixer, beat the butter and both sugars until light and fluffy.
With the mixer on low, drizzle in the vegetable oil.
Remove the bowl from the mixer, and one by one add the eggs, stiring to combine after each one.

At this point remove the peanut butter balls from the fridge.

Sift the flour and bicarb together in a separate bowl.
Add 1/2 of the flour mix to the butter and sugar mixture and combine.
Next add 1/2 the cocoa powder mixture and stir to combine.
Add an extra tablespoon of flour to the mixture before emptying the cocoa into the bowl.
Finish with the rest of the flour and combine until well mixed.

Place 1 tablespoon of muffin mix in each paper case, followed by a peanut butter ball in the centre.

peanut butter balls in the middle of chocolate muffin mix 

Fill the cases evenly until the peanut butter balls are covered and the muffin batter used up.

the chocolate peanut butter balls ready to go into the oven

Bake for 20 mins. Eat as soon as they are cool enough to handle to make the most of the peanut butter goodness inside!

These peanut butter balls are not exclusive to being stuck in the middle of a chocolate muffin, oh no. They can also be used as truffles (coat them in chocolate and chill) or as cake pop style bites on a stick.

Chocolate peanut butter ball muffins

chocolate peanut butter ball muffin cut in half

You can thank me later!

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *