Before I head into today’s post, a quick note: If you’d like to be a part of Muffin Monday, click here and drop in a line with a link to your blog. The mission is to share a new, wicked, delicious muffin recipe every week. This is our journey to make the world smile and beat glum Monday mornings week after week, one muffin at a time.
For this week’s recipe, we chose Dorie Greenspan’s Chocolate Chip Peanut Butter Swirl Muffins. A chocolate lover’s dream come true. Its rich, fluffy and decadent. This one really deserved to be shared earlier. I made minimal changes to the original recipe and chose to go with a biscoff spread instead of peanut butter. The hint of cinnamon infused in this magical recipe makes it perfect. I recommend you take these out of the oven slightly underdone leaving them tender and ready to melt-in-your-mouth. These are the ultimate dessert muffins and pair perfectly with a scoop of tiramisu ice cream.
Over to the recipe: Rich and fluffy, a taste of cinnamon-y biscoff enveloped in a luscious chocolate muffin and speckled with chocolate chips.
- 6 tablespoon unsalted butter, at room temperature
- ⅔ cup semisweet chocolate chips, divided
- 2 cups all-purpose flour
- ⅔ cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11/4 cups buttermilk
- 1 large egg
- 2 teaspoon vanilla extract
- ⅓ cup biscoff spread
- 1 tablespoon unsalted butter, melted
- ½ cup confectioners’ sugar
- 1 tablespoon milk
- Preheat the oven to 350? F. Line muffin tins with paper liners.
- Combine the butter and ⅓ cup of the chocolate chips in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter are melted and smooth. (Alternatively you can microwave in 20-30 second intervals, stirring in between, until melted and smooth.) Set aside.
- In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk or mix briefly to combine. In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined.
- With the mixer on low speed, blend in the buttermilk mixture just until combined. Blend in the melted chocolate mixture. Stir in the remaining chocolate chips with a spatula. Divide the batter between the prepared paper liners, filling each no more than ⅔ full.
- Combine the biscoff and butter in a heatproof bowl and microwave briefly until smooth.
- Whisk in the confectioners’ sugar and milk until smooth.
- Drop a small spoonful of the biscoff mixture on top of the chocolate muffin batter. Swirl together using a skewer or knife.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Muffin Monday: Round Up