Peanut Butter and Chocolate Mini Muffins

cook 20 mins
  • 25 g (1 oz) unsalted butter
  • 100 g (3 1/2 oz) crunchy peanut butter
  • 150 g (5 oz) plain flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 75 g (3 oz) soft light brown sugar
  • 1 large egg, lightly beaten
  • 125 ml (4 fl oz) buttermilk
  • 50 g (2 oz) milk chocolate chunks or chips
  • Line a 12-hole mini muffin tin with paper mini muffin cases or lightly grease. Place the butter and peanut butter in a small saucepan over a low heat and warm until just melted. Stir gently, then set aside.
  • Meanwhile, sift the flour, baking powder and salt into a large bowl, then stir in the sugar. Whisk together the egg, buttermilk and melted butters in a jug. Pour into the dry ingredients and stir until just combined.
  • Spoon the mixture into the prepared muffin tin, then scatter over the chocolate chunks or chips.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes until risen and golden. Serve warm.
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