Chocolate Chip Muffins with Peanut Butter Swirl

Beautiful sunny Fall day today.  And, big bonus, I have a day off!  We kept busy all day by going to the gym, cleaning up the backyard, going for a nice walk and, of course, baking!!



We didn't go far for our walk - we went to Canal Lachine, which is a 5 minute drive from home.  It was so beautiful!







When we came back inside - I opened the windows and patio door and started up the oven to make some muffins!!  Was in the mood for something peanuty - so decided to try some chocolate chip - peanut butter muffins - got the recipe from catesworldkitchen and adapted a bit.  Love the mix of chocolate and peanut butter!!



Had a bit of trouble with the swirl - should have added a bit more milk to make a more beautiful swirl...






Chocolate Chip Muffins with Peanut Butter Swirl
(adapted from Baking From My Home to Yours by Dorie Greenspan)

6 tbsp unsalted butter, softened
2/3 cup chocolate chips
2 cups all purpose or whole wheat pastry flour (used 1 cup all purpose and 1 cup whole wheat)
2/3 cup sugar (used a little less)
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk (used low fat milk and some lemon juice)
1 large egg
2 tsp vanilla extract

peanut butter swirl
1/3 cup natural creamy peanut butter (used lower fat peanut butter)
1 tbsp butter, softened
1 tbsp milk (used low fat)
1/2 cup powdered sugar

Preheat the oven to 375 F. Line 14 muffin cups (or a 12-cup muffin tin and 2 ramekins) with paper liners.

Melt the butter and 1/3 cup chocolate chips in the top of a double boiler. Remove from heat and stir until smooth. Let cool slightly.

Sift the flour, sugar, cocoa, baking powder, baking soda, and salt together into a large bowl. In a separate bowl, whisk the buttermilk, eggs, and vanilla together. Gradually stir the liquid ingredients and melted butter and chocolate into the flour mixture, mixing just until combined. Stir in the remaining chocolate chips.

Divide the batter evenly among the prepared pans.

In a medium bowl, beat the butter and peanut butter together until smooth. Beat in the milk and powdered sugar until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 mutes in the pan before removing each muffin to a wire rack to cool completely.