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Double Chocolate Peanut Butter Swirl Muffins
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Description
Adapted from a Cooking Light recipe: double chocolate muffin, with a peanut butter swirl on top.
Ingredients
- 1-¾ cup Flour
- ½ cups Brown Sugar
- ¼ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Warm Water
- ¼ cups Canola Oil
- 1 whole Egg
- 1 Tablespoon Red Wine Vinegar
- ⅓ cups Mini Semi-sweet Chocolate Chips
- ¼ cups Peanut Butter
Preparation
Preheat oven to 350ºF. Prepare a 12-cup muffin tin with nonstick spray or liners.
Combine flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together water, canola oil, egg, and vinegar. Stir in chocolate chips. Pour into flour mixture. Stir until just combined. Pour into muffins tin.
Microwave peanut butter for 20 seconds to make it easy to swirl. Drop a teaspoonful into the center of each muffin. Using a knife or toothpick, swirl into the muffin. Bake for 12-14 minutes. Allow to cool in the pan for a few minutes before serving.
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