Peanut Butter Cup Muffins

Peanut butter cup muffins take the chocolate-and-peanut-butter combo of the candy and turn it into something kids will eat for breakfast and pretend is healthy. Cocoa-spiked batter holds the chocolate base, and a full cup of peanut butter chips melts into pockets through every bite. The result is closer to a brownie-cupcake hybrid than a traditional muffin, which is exactly the point.

The trick with muffin batter is restraint. Stir only until the dry ingredients are moistened, then stop. Streaks of flour are fine. Smooth, glossy batter signals overmixing, which develops gluten and gives you tough, tunneled muffins instead of tender domes.

Fold the chips in last with a rubber spatula, not the mixer. Cold chips help the batter stay thick, which keeps the chips suspended throughout the muffin instead of sinking to the bottom.

Fill the muffin cups full, not two-thirds. The recipe specifies full because of the heavy chip load and the relatively low fat content; less batter gives you flat, sad muffins. Fill them to the top and you’ll get proud bakery-style domes.

Pro Tips

• Use natural unsweetened cocoa, not Dutch-process. The recipe relies on baking powder and the natural acidity helps the muffins rise properly.
• Toss the peanut butter chips with a tablespoon of flour before folding in to keep them suspended in the batter.
• These freeze well. Wrap individually and microwave 30 seconds for a fresh-baked feel weeks later.

Variations

• Swap half the peanut butter chips for chocolate chips for a closer-to-Reese’s profile.
• Press a peanut butter cup into the center of each muffin before baking for an actual hidden peanut butter cup.
• Drizzle the cooled muffins with melted peanut butter or chocolate ganache for a finished look.