Peanut Butter & Chocolate Muffins

Hi and welcome to my blog ‘Scrummmy Friday’s’.

This week, I had the pleasure of being entertained at a very good friend’s house and naturally I brought cake to the occasion.

My friend really likes peanut butter and chocolate combination. This inspired me to make peanut butter & chocolate muffins.

Using a classic Marry Berry recipe, The American muffin, I made a few changes to create these gorgeously tasting muffins.

This recipe makes between 9 – 12 muffins, depending on how big your muffin tin & cases are.

250g self raising flour

1 tsp baking powder

115g peanut butter (smooth or crunchy)

75g caster sugar

25g dark chocolate chips

3 medium eggs

1 tsp vanilla essence

250ml milk


  1. Pre-heat oven to 200 C and line your muffin tray with large muffin cases
  2. In a large bowl, sieve flour and baking powder then add the peanut butter and rub into the flour with your fingertips until it resembles fine breadcrumbs
  3. Add sugar and chocolate chips
  4. In a jug measure milk then add to that the eggs and vanilla and whisk together
  5. Add wet ingredients to dry and mixed well. The mixture should have a lump consistency and be runny.
  6. Spoon into cases filling then quite full.
  7. Bake for 20-25 minutes or until well risen and firm to touch.
  8. Leave in to muffin tray to cool slightly before transferring them onto a wire rack to cool completely or eat them when they still slightly warm – delicious and yummmy scrummmy!

With these muffins, I decorated with solid milk chocolate hearts. I placed the hearts on the moment they came out of the oven so they melts slightly to help the hearts stick.

Happy Valentine’s Day 
Em x