Triple Chocolate Muffins with a Peanut Butter Swirl

Preheat oven to 350 F.

Line a regular sized 12-count muffin tin with paper liners or spray with non-stick cooking spray; set aside.

In a large bowl, whisk together all of the dry ingredients (flour through salt); set aside.

In a medium bowl, whisk together wet ingredients (water through vinegar). Then fold in the chocolate chips.

Pour wet ingredients into the dry ingredients and stir just until combined (there should still be some small lumps in the batter).

Pour batter into the prepared muffin tin.

Drop a teaspoon of peanut butter onto each unbaked muffin. Use a toothpick to lightly swirl the peanut butter around the top of the muffin.

Bake muffins for 12-14 minutes or until a toothpick comes out clean and muffin tops are firm. Allow muffins to cool a few minutes before removing from pan.

Adapted from Cooking Light.