Chocolate Peanut Butter Crunch Muffins

Okay, I've said several magic words in that title, haven't I??? Chocolate ... peanut butter ... crunch ... muffins. Important tastes, textures, and treats!

I was in the mood to christen my new oven, and what better way than baking with chocolate?

So I took the basic recipe for the Chocolate Almond Loaf Breads I'd made at Christmas, and added a bit of a twist. I didn't have any amaretti to crumble on top for some crunch; so I took the last 2 peanut butter wafer cookies I had in my cupboard -- those addictive things that are crisp and coated in chocolate, with the layers of peanut butter filling -- and crushed them instead.

And let me tell you, it was a fine substitution! Truly, these were exceptional -- moist and tender, with the contrasting crispness of the cookie crumbs on top. The flavor was extraordinary -- rich and luscious. I tried the first one while it was still warm, so the chocolate chips were even melted ... sigh.

Bake these, and fall in love with them ... :)



Chocolate Peanut Butter Crunch Muffins

1 cup sugar
1/2 cup butter, softened
2 eggs
1 cup 2% milk
1 tablespoon cider vinegar
1-3/4 cups unbleached flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup chocolate chips
2 chocolate-covered peanut butter wafer cookies, crushed

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

In a large mixing bowl, combine sugar and butter; add eggs and mix well.

Combine milk and vinegar; pour into batter and combine well.

Add flour, cocoa powder, baking powder, baking soda and salt; mix well. Stir in chocolate chips and divide batter among the muffin cups.

Sprinkle the wafer cookie crumbs over the tops of the muffins.

Bake for 20-25 minutes until a tester inserted into the muffins comes out clean.

Makes 12 muffins.