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
Melt the peanut butter & butter together in a small saucepan over a low heat, stiring gently.
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.
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.
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.
Fill the cases evenly until the peanut butter balls are covered and the muffin batter used up.
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.
You can thank me later!