My daughter always calls the holidays Halloween through Easter, the “Chocolate Holidays” since these holidays usually include some kind of chocolate in their offerings which makes them even more sweet and enjoyable. For the summer holidays, we do not usually see chocolates in the Midwest since it is too hot to serve most chocolates as they melt. When I owned the tearoom, there were many wholesale companies that wouldn’t ship chocolates during the summer months because they could not guarantee quality.
Not having chocolate during the summer is dreadful, almost inhumane. So we came up with a muffin that includes several of our favorite things…. A dense chocolate dough almost like a brownie and mini peanut butter cups. We buy these mini peanut butter cups at Trader Jo’s but other specialty candy shops often carry them also. Or you can order a package from Amazon with this LINK. If you find your family loves these mini peanut butter cups and you’d like a 5 pound box, a more cost effective choice try this LINK.
The other option is to use chopped large peanut butter cups or a mixture of chocolate chips and peanut butter flavored chips. Both should be available at your local supermarket.
Whichever way you decide to make these muffins, they are fantastic; a little chewy like a brownie and loaded with peanut butter goodness. My grandsons gobble them up in a flash and seldom leave any for later but, they will store at room temp for a couple days or freeze them if there’s any left for up to 3 month.
I think we’ll be making these to serve at our 4th of July picnic. They transport well and if they get a little melty, all that much better! YUM!
Chocolate Peanut Butter Cup Muffins
Makes about 10 – 12 muffins
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream or plain yogurt
- 1/2 cup flour
- 1/3 cup unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini milk chocolate peanut butter cups**
- Preheat oven to 425F. Line muffin tin with papers and set aside.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
- Place melted butter in a medium bowl and whisk in the sugar, eggs, vanilla, and sour cream.
- Add the wet ingredients to the dry ingredients and fold together using a rubber spatula to fully incorporate. Do not over mix but make sure to not leave any flour pockets on the bottom of the bowl.
- Fold in mini peanut butter cups (or chips), batter will be thick
- Dip with an ice cream scoop into prepared muffin tin, filling each almost to the top.
- Bake muffins for 5 minutes at 425F then lower the heat to 350F and continue baking for 15 minutes or till a toothpick tests clean.
- Cool muffins in pan for about 5 to 10 minutes then remove to wire rack to continue cooling.
** These mini milk chocolate peanut butter cups can be found at Trader Joe’s and other specialty candy shops. Or you could use a half and half mix of chocolate chips and peanut butter chips. Both work well but my family loves the mini peanut butter cups the best….maybe because as you mix the muffins, my little rugrats sneak some to munch.