Skip to main content

Choc-chip Peanut Butter Muffins ~ 巧克力花生酱玛芬

Since our country, Malaysia, has been 'locked down' or imposed with the 'Movement Control Order', many mums are confined to their homes scratching their heads what to cook or serve to their families.  So why not give this recipe a shot as the ingredients should be available in most households.
These Choc-Chip Peanut Butter Muffins are moist, warm, and soft with melty and chooey choc-chips.  There's nothing like a peanut butter and chocolate combination.  These can be enjoyed as a mid-morning snack with a strong cup of coffee or as an after-dinner treat!





Choc-chip Peanut Butter Muffins ~   巧克力花生酱玛芬
Ingredients
  • 210 gm plain flour
  • 200 ml plain yoghurt
  • 120 gm caster sugar
  • 2 'L' eggs
  • 80 gm choc-chips
  • 75 ml vegetable oil
  • 1/2 cup milk (125 ml)
  • 4 to 5 Tbsp peanut butter, microwave to soften
  • 3 Tsp cocoa or chocolate powder
  • 2 tsp baking powder
  • a pinch of salt
Method

  1. Sift or whisk flour, cocoa powder, baking powder, salt in a mixing bowl.  Mix in sugar thoroughly.  Set aside.
  2. In another bowl, beat eggs with oil, add in yoghurt and milk, mix well.
  3. Pour egg mixture into flour mixture, toss in the choc-chips and mix till just combined.
  4. Use an ice cream scoop and scoop mixture into a paper lined muffin pan.  Drizzle about 1 teaspoon softened peanut butter on the top and swirl it with a skewer.
  5. Bake in a preheated oven of 180 deg. C for about 15 to 20 mins., till golden brown.  Test with a skewer till it comes out clean.
  6. Let muffins cool in the pan for about 5 mins. before removing and letting them cool on a wire rack.  Best to serve warm.
  7. Yield :  12 muffins


Labels:

Comments

  1. Angie's RecipesMarch 22, 2020 at 1:41 PM

    They look wholesome! We love peanut butter and the combination with chocolate is even better :-)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more