I have a weakness……
It’s called chocolate and peanut-butter.
I also have a tremendous weakness for muffins.
Combine those two weaknesses together and you get a deliciously amazing piece of heaven.
I have a couple great tricks when it comes to muffins: A few of which I got from Sally’s Baking Addiction (A great site for any beginning bakers!) And a few which I discovered myself!
1. In order to have a fluffy and moist muffin; the batter has to be very thick. Like spoonable. Back when I was beginning to bake muffins, I didn’t add nearly enough flour which resulted in a muffin that basically fell apart when I removed the wrapper.
2. Make your muffins tall by filling muffin tins all the way to the top, Another great tip I found from Sally, is baking muffins at 425 F 5 minutes, then reducing the temp to 375 for 15-20 more minutes. This results in the muffins rising quicker and higher.
3. Mix only until just combined. I’ve had a few unpleasant experiences with tough, dry muffins from overmixing. Gently mixing until just combined will give your muffin a light, fluffy texture to the last bite!
4. The only leavener I use when baking muffins is baking powder, as this gives the muffins a more soft texture and makes them rise higher as they’re baking.
Follow all these tips and what do you get? A pretty darn good muffin!
After you fill the muffin tins with the batter, you’re gonna want to sprinkle some extra chocolate chunks on top because…well, I don’t think that needs explaining, do you? 😉
These muffins magically disappeared within hours of me making them. The little neighbor girl my little sisters are friends with stopped by a little while after I made these and I offered her one. She took a
huge bite and said: “Sarah, I hope you’re putting these on your blog because I want to go home and make them!”
- 3 cups white whole-wheat flour
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup honey
- 2 large eggs
- 1 cup milk
- 1/4 cup safflower oil
- 1/2 cup creamy or chunky peanut-butter
- 1 teaspoon vanilla extract
- 1 cup chopped chocolate chunks plus more for sprinkling
- 1. Preheat oven to 425 F. Lightly grease a 12-cup muffin tin.
- 2. Combine flour, salt, baking powder, cinnamon, and nutmeg in a large bowl. In a medium bowl, beat honey, eggs, milk, oil, peanut-butter, and vanilla until smooth.Gently stir liquid mixture into dry mixture until just combined. Fold in chocolate chunks.
- 3. Fill muffin cups with batter up to the brim. Bake at 425 F 5 minutes. Reduce heat to 375 F and continue baking 17-18 minutes, or until toothpick comes out clean. Cool in pan 5 minutes before transferring to a wire cooling rack.
- Yield: 1 dozen.
- Store in an airtight container at room temperature up to 2 days.