Wednesday, December 21, 2016

Chocolate and Peanut Butter Swirl Muffins

I am currently eating lots of cheese and crackers.  I have been eating some type of cheese and crackers a few times a week for over a month.  I have eaten many delicious varieties of  cheese.

I can't even remember all of the kinds I have tried.  I currently have Jarlsberg, a mild cows cheese with jalapeño, and a couple of goat cheeses in my fridge.

I recently tried a peppermint and white chocolate goat cheese. It may sound a little off putting, but it was quite delicious.  It was like a cheesecake and not a savory cheese.  I have no problem combining sweet things with cheese.

When I was growing up, we often ate jam and cheese toast.  My dad often makes a trail mix that consists of raisins, chocolate chip, and cheddar cheese.  I regularly eat cheese with apples or dried fruits.  I think sugar and cheese make perfect sense together.

I have planned on making these muffin for a while.  I had the idea several months ago.  I had to make two batters of course, but it was worth the extra effort.  The chocolate muffin recipe came from  The peanut butter muffin recipe came from Taste of Home.  I only made half a batch of each recipe.

The ingredients for the chocolate muffins are 1 cup all-purpose flour, 1/2 cup white sugar, 1/2 cup peanut butter chips. 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 1 egg, 1/2 cup yogurt, 1/4 cup milk, and 1/4 cup vegetable oil.  I used peanut butter chips instead of the chocolate chips called for in the original recipe.

The ingredients for the peanut butter muffins are 1 cup all-purpose flour, 1/4 cup sugar, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1/4 cup peanut butter, 1 1/2 tablespoon butter, 1 egg, 1/2 cup milk, and 1/2 cup chocolate chips.  I added the chocolate chips to the original recipe.

I started with the peanut butter muffins.  I added the flour, sugar, baking powder, and salt into a big bowl.  I whisked these ingredients together.

I cur int the peanut butter and butter until the mixture looked like coarse crumbs.

I mixed in the egg and milk.

I stirred in the chocolate chips once the batter was just combined.

For the chocolate muffins, I added the flour, sugar, cocoa powder, baking soda, and salt into a bowl.  I whisked these ingredients together.

I added the wet ingredients right into the dry because I'm a rebel.  I should have mixed them separately.  I added the greek yogurt, milk, vegetable oil, vanilla extract and egg right into the flour mixture.

I stirred the batter together and then mixed in the peanut butter chips.

I scooped about a tablespoon of the chocolate batter into each muffin liner.  I then added the same amount of peanut butter batter.

I added another scope of chocolate batter and another scope of peanut butter batter.  This makes 11 or 12 muffins.  I made 11 muffins.

I sprinkled each muffin with about a half of a teaspoon of demerara sugar.

 I baked these for 20 minutes at 400 degrees.

I let them cool for a few minutes in the pan after they were done baking.  I let them cool completely on a wire rack.

These were toothsome little muffins.  They were sweet and tender.

There was a good peanut butter and chocolate taste.  The chocolate and peanut butter cups added extra sweetness and creaminess.  

 The texture was moist and light.

They were a little decadent for breakfast, but that is why muffins for breakfast.  It what allows me to eat cake for breakfast without guilt.

Peanut butter and chocolate are always a great pair, and they don't disappoint in these muffins either.  They were delicious.

No comments: