A couple of weeks ago our weather was poor, by which I mean it was actually raining. It has been so weird here lately and I don't know if it's just a change in the overall world climate or if we have only the cloud seeding that goes on to thank for our abnormally wet weather. Anyway, rain and high winds meant no sailing for us on the weekend so my husband suggested that we venture out to explore a big grocery store that is off our usual route. And before you get all, your husband is the best! yes, he is, but there is also a large hardware store nearby. Alas, unfortunately for him, it is closed on Friday mornings (who knew?) so I guess we'll have to go back.
This particular store advertises that they have the largest stock of imported foods from the United States and the United Kingdom and I don't doubt it. It was just after Easter so I even scored a discounted bag of miniature peanut butter cups, which became the inspiration for these muffins. Because who doesn't like to find a little bit of chocolate covered peanut butter when they bite into a muffin? Nobody, that's who.
Please make sure you scroll on down to see the other lovely muffins that my Muffin Monday bakers have for you today.
1 3/4 cups or 220g flour
3/4 cup, firmly packed, or 150g brown sugar
1/4 cup or 25g cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup or 125g sour cream
1/3 cup or 80ml canola or another light oil
1/4 cup or 60ml milk
1 teaspoon vanilla extract
3/4 cup or 150g semisweet chocolate chips
12 miniature peanut butter cups
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it liberally or lining it with paper liners.
Whisk together your flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
In another smaller bowl, whisk together your eggs, sour cream, oil, milk and vanilla.
Pour the wet ingredients into the dry and fold them together until just combined.
Separate out a small handful of the chocolate chips for popping on top of the muffins and fold the rest into the batter.
Spoon or scoop about two-thirds of the batter into the prepared muffin cups. Unwrap your miniature peanut butter cups and poke one into each cup of the batter.
Top with the remaining batter divided out amongst the cups. Sprinkle on the reserved chocolate chips.
Bake in your preheated oven for 20-25 minutes. Remove from the oven and allow to cool for a few minutes. Remove them from the pan and cool them further on a wire rack.
You look like you could use a muffin today. Might I suggest one of these?
- Apple Carrot Muffins from Sew You Think You Can Cook
- Blueberry Cornmeal Sourdough Muffins from Karen's Kitchen Stories
- Cherry Chocolate Chip Muffins from Palatable Pastime
- Cinnamon Molasses Muffins from Passion Kneaded
- Cranberry White Chocolate Muffins from Making Miracles
- Peanut Butter Cup Stuffed Chocolate Muffins from Food Lust People Love
- Sour Cream and Green Onion Corn Muffins from A Day in the Life on the Farm
- Spicy and Sweet Hummus Muffins from Kelli’s Kitchen
- Strawberry Vanilla Yogurt Muffins from Farm Fresh Feasts
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.