So far, these are the cutest muffins I have ever made! A trick of adding peanuts and chocolate at the top of the muffins at the end of baking makes them so lovely. The muffins are moist, really nutty and a little bit crunchy. And if that isn’t enough they contain chocolate 🙂 So, come on, find yourself a reason to bake them.
(recipe from a book – Food lovers “Bread&muffins”)
- 150 g all purpose flour
- 1 tsp baking powder
- 100 g caster sugar
- 100 g dark chocolate chips (or dark chopped chocolate)
- 6 Tbsp crunchy peanut butter
- 116 ml sunflower oil
- 1 large egg
- 175 ml milk
- about 50 unsalted peanuts, to decorate
Preheat the oven to 200°C (180°C fan).
If you are using a silicone muffin pan, just skip this step, your muffins will nicely pop up from the pan, otherwise butter a muffin pan or line them with paper cases.
Sift the flour and baking powder into a large bowl. Add the sugar and 50 g of chocolate chips and stir together.
Put the peanut butter, oil, egg and milk in a large bowl and mix together with a fork.
Pour the liquid ingredients into the flour mixture and stir gently to combine.
Divide the mixture equally between the muffin cases.
Bake in the oven for 12 minutes. Sprinkle the remaining chocolate chips and the peanuts on the top of the muffins and bake for further 5 minutes, until the muffins are firm. Leave to cool on a wire rack.
