On Friday morning my workmate asked if I could help her out by eating some of her Peanut Butter and Chocolate Chunk Texas muffin. Being the lovely girl that I am, I agreed and boy was it amaze!
I practically inhaled my portion and it stayed on my mind for the rest of the day. And the day after that. So I decided to make some myself! Except I don’t have a muffin pan. Never fear, donuts are here!!
This recipe actually made too much batter for my pan to handle, so I used the rest in my paddy pan, which I ended up taking to work in order to avoid the baked-good coma that would have ensued otherwise. They went down a treat with my co-workers and now I fear this may become a thing.
These taste best straight from the oven, but the combination of peanuts and chocolate is heaven at any time, so they’ll always be a winner in my books.
Recipe adapted from Baking Bites.
2 1/4 cups of flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp melted and browned butter, cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
3/4 cup dark chocolate chips
Pre-heat the oven to 190 degrees Celsius and grease your donut/muffin pan. Whisk together flour, baking powder, salt and brown sugar in a large bowl.
Whisk together browned butter, peanut butter, eggs and milk in another bowl until smooth.
Pour into the flour mixture and stir until just combined, then fold in the chocolate chips.
Pour batter into a piping bag (or using a small sandwich bag with the corner cut works just fine) and pipe into your pan, filling to half-way.
Bake for 15-20 minutes (depending on your oven) until the tops are browned and the batter is cooked.
Remove from the oven, rest for 5 minutes, then turn onto a wire rack to cool.