Peanut Butter Filled Chocolate Muffin

Ingredients

1 stick (113g) unsalted butter

3/4 cup (140g) dark chocolate chopped.

3/4 cup (150g) light brown sugar

2 large eggs

1 teaspoon (5ml) vanilla bean paste

1 3/4 cups (230g) all purpose flour

1 teaspoon (8g) baking soda

1 teaspoon (4g) baking powder

1/2 teaspoon (3g) salt

180ml plain milk

1 cup (160g) dark chocolate chips (54% cocoa)

1/2 cup (120ml) smooth peanut butter

Directions

Preheat oven to 350F (180°C) and line 12 muffin cups with cupcake liners (or lightly grease and flour).

In a medium bowl sift the flour, baking powder, baking soda and salt, set aside.

In a large bowl put the butter and the dark chocolate chopped, melt over a saucepan with simmering water. When all the ingredients are melted remove from heat. Whisk in the light brown sugar, eggs and vanilla. Then, add the flour mixture in three addition alternating with the milk, mix everything with a rubber spatula until combined. Finally stir in 1/2 cup chocolate chips until well-combined.

Scoop chocolate muffin batter into prepared muffin tin, filling only 1/2 full. Scoop heaping spoonfuls (I used a heaping 1 1/2 cookie dough scoop), then add a teaspoon of peanut butter on top of the chocolate batter, cover with a layer of chocolate batter so that muffin cup is filled 3/4 of the way full. Repeat until all batter has been dispersed.

Sprinkle tops of muffins with remaining chocolate chips.

Bake for about 22-25 minutes, or until a toothpick inserted in center should come out mostly clean, with a few crumbs. Let cool on a cooling rack at least 5 minutes before release from the pan.

Enjoy!!