DOUBLE CHOCOLATE PEANUT BUTTER MUFFINS

An easy lockdown recipe to create smiles all round!

Well, I am back to baking. It was cookies a few days ago and today it was double chocolate peanut butter muffins. 
But the great news is – they are AMAZING and exactly what I have needed the past few days when it hits 3pm and my coffee is in need to a friend! 
** These include peanut butter, BUT if you are allergic to nuts then please substitute this for either more chocolate or just omit it completely.**
Let's get started ...

 What you will need! 

•  2 x cups all-purpose flour
• ¾  x cup quality cocoa powder
• ½  x teaspoon baking soda
• 2 ½  x teaspoons baking powder
• ½ x teaspoon salt
•  1 ¼ x cups (250g) granulated sugar
•  2 x large eggs
•  1 ¼ cups semi-skimmed milk (whole milk is also perfect)
•  1/4 cup butter melted and cooled
•  ¼ canola oil
•  1 x teaspoon vanilla extract
• 1 tablespoon of peanut butter to be mixed through
• 1 x cup mixture of milk and dark chocolate chips/ chocolate chunks or whatever you have in the house you can use to add extra deliciousness.​  

How we make the yums! 

•  ​​Start by preheating your oven to 220C degrees and then line 12 muffin cases with baking paper.
•  Next, melt the butter in the microwave.
• In a large bowl sieve together the flour, cocoa, baking powder, baking soda and salt. Add the sugar last and mix.
• In a separate bowl, whisk the eggs with the milk, oil, th melted butter and your vanilla extract. Pour the wet ingredients into the dry ingredients and stir well but do not over mix – there should be lumps.
• Next, add in the chocolate chips/chunks, peanut butter and stir loosely.
• Spoon mixture into your muffin cups and bake for 3 minutes.
• After 3 minutes, reduce the temp to 180 degrees and bake for about an additional 12-16 minutes. When ready, transfer these onto a rack and leave to cool for 10 minutes before devouring!

I would love to know if you make these, so please comment below and share your pics! 
Enjoy - Ally xox