Peanut and Chocolate Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the muffins
- 0.333 cup unsalted butter
- ½ cup Peanut butter (scant)
- ¾ cup superfine caster sugar
- 3 eggs
- 0.333 cup Sour cream
- 0.333 cup milk
- ½ cup roasted, chopped Peanuts
- 1 ¾ ozs plain Dark chocolate (60% cocoa solids, chopped)
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- For the peanut buttercream
- ⅔ cup smooth Peanut butter
- ½ cup butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
- To decorate
- roasted, chopped Peanuts
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the butter, peanut butter and sugar in a mixing bowl until smooth, then beat in the eggs.
3.
Beat in the soured cream and milk, then stir in the peanuts and chocolate.
4.
Sift in the flour and baking powder and stir in gently until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the peanut buttercream: whisk the peanut butter and butter with an electric whisk until smooth. Add the icing sugar and vanilla and whisk until fluffy.
7.
Spoon into a piping bag with a shell nozzle and pipe a swirl on top of each cake. Sprinkle with chopped peanuts.
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