Double chocolate peanut butter swirl muffins

Double chocolate peanut butter swirl muffins

Introduction: Indulge in the perfect marriage of rich chocolate and creamy peanut butter with our Decadent Chocolate Peanut Butter Muffins. These mouthwatering treats are not just a delightful dessert; they also cater to your health-conscious choices, making them an ideal addition to your guilt-free indulgence. Crafted with precision and care, these muffins strike the perfect balance of flavors, leaving you satisfied and yearning for more.

Ingredients:

Muffin Base:

• 2 eggs for a fluffy texture
• 2 tablespoons of brown sugar for a touch of sweetness
• 1/3 cup of unsweetened applesauce for moisture
• 3/4 cup of milk (I used 1%) for richness
• 1 teaspoon of vanilla for a hint of warmth
• 1 cup of flour for structure
• 1/2 cup of unsweetened cocoa powder for decadence
• 1 teaspoon of baking powder for leavening
• 3 tablespoons of Lily’s dark chocolate chips for a delightful surprise

Peanut Butter Drizzle:

• 3 tablespoons of peanut butter, melted for a creamy swirl

Instructions:

1. Preparing the Muffin Base:

1. Preheat your oven to 350°F and generously spray a regular-size 12-hole muffin tin.
2. In a mixing bowl, whisk the eggs, and add in the brown sugar. Stir in the applesauce, milk, and vanilla until the mixture is well-combined.
3. Mix in the flour, cocoa powder, and baking powder, ensuring a smooth and lump-free batter.
4. Gently fold in the Lily’s dark chocolate chips, evenly distributing the chocolatey goodness throughout.
5. Divide the batter evenly over the 12 muffin cups.

2. Creating the Peanut Butter Drizzle:

1. In a small bowl, melt the peanut butter in the microwave for approximately 35 seconds. Aim for a thin consistency suitable for drizzling.
2. Drizzle the melted peanut butter on top of each muffin, using a toothpick or similar tool to swirl the peanut butter around before it starts to harden. This step adds a delectable peanut butter touch to each muffin.

3. Baking and Cooling:

1. Bake the muffins in the preheated oven for 20 minutes, allowing the chocolatey aroma to fill your kitchen.
2. After baking, let the muffins cool for 5 minutes, enhancing the flavors and textures.

4. Storage Tips:

1. These muffins are best stored in the fridge after the first day, preserving their freshness and enhancing their taste. Additionally, they freeze well for future enjoyment.

Nutritional Information:

Per Serving:

• Calories: 103
• Fat: 4.2g
• Saturated Fat: 1.5g
• Carbohydrates: 14.1g
• Fiber: 1.9g
• Sugar: 2.9g
• Protein: 4.3g

Weight W Points:

• Green Plan: 4 Smart Points
• Blue & Purple Plans: 3 Smart Points
• Points Plus: 3 Points

Conclusion: Our Decadent Chocolate Peanut Butter Muffins redefine the art of guilt-free indulgence, offering a delightful blend of flavors and textures in every bite. Whether enjoyed as a sweet treat with your morning coffee or as a satisfying dessert after dinner, these muffins cater to both your sweet tooth and your commitment to a balanced lifestyle. Share the joy of these mouthwatering muffins with friends and family, making them a staple in your repertoire of delicious and health-conscious recipes.

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 12 4SP green, 3SP blue & purple, 3PP

Ingredients

• 2 eggs
• 2 Tbsp brown sugar
• ⅓ cup unsweetened applesauce
• ¾ cup milk *I used 1%
• 1 tsp vanilla
• 1 cup flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• 3 Tbsp lily’s dark chocolate chips
• 3Tbsp peanut butter, melted

Instructions

1. Preheat oven to 350F and spray a 12 hole regular size muffin tin.
2. In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
3. Mix in the flour, cocoa powder and baking powder.
4. Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily’s is 7SP.
5. Divide batter evenly over the 12 muffin cups.
6. In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
7. Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
8. Bake in the oven for 20 minutes, let cool for 5 minutes.
9. Muffins are best stored in the fridge after day 1 and they will freeze well.
10. *Note- you can substitute powdered PB if you’d like, the points for the regular PB I used is 8SP

Notes

Smart Points- green- 4 using WW recipe builder
Smart Points- blue & purple- 3 using WW recipe builder
Points Plus- 3 using PP calculator
Nutritional info… Calories 103…Fat 4.2g…Sat fat 1.5g…Carbs 14.1g…Fiber 1.9g…Sugar 2.9g…Protein 4.3g.. Using My Fitness Pal *Includes all ingredients