Let me start by admitting that I don’t love chocolate or peanut butter. Yes, it is true (please don’t hate me). I don’t dislike chocolate or peanut butter, I just don’t love them. I will gladly devour a decadently rich chocolate cake with pleasure and a simple pb sandwich is comforting and satisfying to me, but I generally do not crave either pb or chocolate. I’m more of a vanilla or fruit flavored kinda gal. So there I said it, but with that said these snicker and peanut butter muffins were a hunka hunka burnin love!
The Snicker and peanut butter muffins surprisingly were not cloyingly sweet. They are feathery and pillowy soft with nice folds of chocolate and peanut butter throughout. They also have a nice nuttiness and crunch from the peanuts. These are not exactly a healthy breakfast treat, but they are completely satisfying.
When preparing the muffins the batter may seem a little dense, this is how they are supposed to be.
Don’t be surprised when you pull them out of the oven to discover that the Snickers tried to escape, but failed miserably and are strewn across the muffin pan. The slight smell of burning chocolate alarmed me, but all was fine and delicious in the end!
I used a little less peanut butter than the recipe required and instead substituted some sour cream in its place. I also experimented a little and made half of these with banana. Ooey gooey ripe bananas were the perfect addition, turning these into the equivalent of an Elvis sandwich in muffin form. That or think chocolate covered frozen banana sprinkled with peanuts turned muffin. Either way you think of it these were fully, light, sweet and delish!
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Snickers and Peanut Butter Muffins adapted from recipe by Nigella Lawson
1 2/3 cups flour
6 tablespoons sugar
1 ½ tablespoons baking powder
1 pinch salt
4 tablespoons chunky peanut butter
2 tablespoons sour cream
¼ cup unsalted butter, melted
1 large egg, beaten
¾ cup milk
3 regular size Snickers bars, chopped
(optional, but highly recommended) 1 ripe banana mashed
12-cup muffin pan with paper baking cups
Preheat the oven to 400ºF. Stir together flour, sugar, baking powder and salt. Add the peanut butter and mix. Add the melted butter, sour cream and egg to the milk, and then stir this into the bowl. Mix in the Snickers pieces (optional fold in the mashed banana) and spoon into the muffin cups. Bake for 20 to 25 minutes, or until the muffins are fluffy and golden. Let them cool on a wire rack.
Yield: 12 muffins
Stay-At-Home-ChefAugust 22, 2011
Okay let me get this straight: you’re not a fan of chocolate OR peanut butter?!?! (That was the sound of my mind being blown). The addition of sour cream must have made these muffins nice and moist (mine were a tad dry). Your photos are beautiful! Hope to bake with you again next week 🙂
NastassiaAugust 22, 2011
Stay at Home Chef – it is true! i don’t hate either just prefer other flavors, but this combo was so good. and the sour cream really helped! happy baking!
NomsnotbombsAugust 22, 2011
Oh snap. Need. to. make.
NastassiaAugust 22, 2011
Misty – Do it! But be sure to add banana!
elena @3greenonionsAugust 22, 2011
mmm, I think the banana addition is great…an Elvis muffin, hahaha;) Some of my snickers bits also attempted a prison break:)
Bianca @ South Bay Rants n RavesAugust 22, 2011
I think bananas would’ve been the extra kick I needed for these muffins. I love your presentation & that you put a little snickers on the top too.
JasperAugust 23, 2011
mmm elvis muffin yum!
EsiAugust 23, 2011
Yeesh woman. You are killing me with these!
MariaAugust 23, 2011
Wow, these look amazing!
SpencerAugust 24, 2011
Wonderful recipe. I will definitely have to try and make it one day!
carolineadoboAugust 26, 2011
Haha, Elvis muffins now! I love your addition of bananas, sure makes them extra moist. Too bad I missed this week but I’m ready this Monday, hope to see you.