Fudgy Peanut Butter Chip Muffins

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This past weekend I was in the mood to bake, but looking for something relatively easy. I turned to my trusty Hershey’s cookbook, and found a chocolate/peanut butter muffin. I decided to experiment by adding mini Reese’s cups.

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I tried these muffins three ways, and was surprised when all three worked out! So, depending on the mood you’re in, you can 1) simply sprinkle extra peanut butter chips on top of the batter before baking, 2) add a Reese’s cup and gently press it in so only the top shows, or 3) add a Reese’s cup and then bury it under more batter and sprinkle with chips.

These muffins are denser than your average muffin (they are great for dessert) and partner perfectly with milk or black coffee in the morning.

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Be forewarned that this recipe only makes 12 muffins. I rarely double a recipe the first time I make it, but this one certainly will be doubled from now on.

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I love these muffins because not only are they easy and scrumptious (Hershey’s never fails me), they are an excellent excuse to have chocolate for breakfast!

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Fudgy Peanut Butter Chip Muffins

Makes about 12 muffins

Adapted from Best-Loved Hershey’s

Ingredients
1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Hershey’s cocoa
1/2 teaspoon baking soda
1/4 teaspoon instant coffee
1 cup peanut butter chips (plus a little extra for sprinkling)
12 Reese’s mini peanut butter cups (optional)

Directions
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.

In a small bowl, stir the applesauce and oats together. In the large bowl of an electric mixer, beat together the butter, sugars, egg and vanilla until well blended. Add in the applesauce mixture and blend.

In a separate bowl, stir together the flour, cocoa, baking soda and espresso. Add to the butter mixture and blend well. Stir in the peanut butter chips.

Add batter to the muffin tin, filling each cup 3/4 full. You can then choose to 1) simply sprinkle a few more peanut butter chips on top 2) place a Reese’s cup in the middle of each cup, lightly pressing it in so only the top is showing, or 3) place a Reese’s cup inside then cover it up with additional batter and chips.

Bake for 22 to 26 minutes or until a toothpick inserted comes out nearly clean. Cool slightly, and enjoy!

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  • Becky

    I love anything that looks totally decadent and rich, and these look like they will fill the bill! Maybe it’s because I’m a diabetic and feeling deprived of yummy stuff earlier in my life makes me want to make up for it with the overkill of really, REALLY rich stuff, idk, but these are a definite must-try for me!

    • http://www.jessienextdoor.com/ Jessie

      I hope you love them! I’m always drawn to rich stuff too :)

  • http://twitter.com/rachbakes Rachel Conners

    Yum, these look so delicious! Give me one of these for breakfast and I’ll be a happy girl. (Yes, I do want it for breakfast, regardless of the fact that it sounds like a cupcake :D ).

    • http://www.jessienextdoor.com/ Jessie

      That was my favorite part about these! Chocolate for breakfast!

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