As far as I am concerned, there is never a bad time for muffins. Or chocolate. Or peanut butter. And all the better if you can combine all three flavors into one tasty bite, right?
So, I created these double-chocolate mini muffins. This homemade muffin recipe is ideal for breakfast, dessert, or both. I enjoyed one (or three…) as a snack, alongside a cup of my favorite mint tea. (This, incidentally, ended up leading to a craving for chocolate-mint brownies, and the creation of my Dark Chocolate Brownies with Mint Buttercream Frosting recipe!)
These muffins start with a chocolate base, which is made even more chocolatey with the addition of semi-sweet chocolate chips. They’re then filled with creamy peanut butter. And, finally, the muffins are topped with a sprinkle of sea salt. The end result is that perfect combination of salty and sweet. What could be better?
A few notes on this recipe. First, I wanted to do a mini muffin that combined peanut butter, chocolate, and sea salt into one small bite. I made this recipe using my brand new silicone mini muffin pan, and ended up with about 24 “oversized” mini muffins. You can fill the cups with a bit less batter for a more standard-size mini muffin (yields about 36 pieces) or make these in a traditional muffin tin (or individual silicone muffin cups) for approx. 12 full-size muffins.
Topping Variations for Chocolate Peanut Butter Muffins
To add even MORE chocolatey, peanut buttery goodness to this recipe, punch things up by sprinkling the tops of your muffins with a chocolate-peanut butter candy. Chopped up Reese’s Peanut Butter Cups or crushed Peanut M&Ms would work nicely. (Note that the addition of candy will take these slightly more into “cupcake” territory rather than a breakfast muffin, but nothing wrong with that!) You could also keep things simple by omitting the sea salt and using a sprinkling of crushed salted peanuts instead.
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