Last weekend I opened up our Betty Crocker Cookbook, the one that we received as a wedding gift. I think I've used this book twice, and every time I look at it I'm reminded of how great it is. It is full of every cooking and baking fact you could think of.
Our kitchen was clean, Gigi was playing with Ester, so I was ready to bake something. Why not Double Chocolate Muffins!?
I changed up the recipe slightly to make the muffins more moist.
- 1 1/4 Cups Flour
- 1/2 Cup Sugar
- 1/3 Cup Brown Sugar
- 1/4 Cup Cocoa Powder
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Chocolate Chips (or more, maybe an entire bag!)
- 1 Stick of Butter
- 1/2 Cup Half & Half
- 1 Egg
- Peanut Butter (I'll explain this part)
Preheat Oven to 375
Grease your muffin pan (12) - I used coconut oil
Combine all of the dry ingredients
Whisk together the butter, half & half, and egg in a separate bowl
Slowly add the wet ingredients to the bowl of dry ingredients
Fold in the chocolate chips
Spoon batter into muffin tin - only halfway
Add a small glob of peanut butter and then add more muffin batter on top.
Bake for 10-20 minutes
Do not over bake