bakery muffins

Chocolate chip studded chocolate muffins with a peanut butter surprise inside!

Peanut Butter Filled Chocolate Muffins

oz cream cheese (softened)

peanut butter (145 grams)

sugar (100 grams)

egg (lightly beaten)

vanilla

canola oil

sugar (200 grams)

milk

eggs (lightly beaten)

tsp vanilla extract

sour cream (150 grams)

all-purpose flour (240 grams)

cocoa powder (50 grams)

tsp baking soda

tsp salt

semisweet chocolate chips (divided)

Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour).

Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine.

Stir in granulated sugar, egg, and vanilla. Set aside.

In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.

Gently fold in sour cream until just-combined.

In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling only 1/2 full.

Scoop heaping spoonfuls (I used a heaping 1 1/2" cookie dough scoop) peanut butter mixture on top of the chocolate batter, then cover with a layer of chocolate batter so that muffin cup is filled 2/3 TO 3/4 of the way full.

Repeat until all batter has been dispersed.

Sprinkle tops of muffins with remaining chocolate chips.

Bake on 350F for 22-25 minutes (toothpick inserted in center should come out mostly clean, with a few crumbs.

Soft, fluffy, chocolate chip studded muffins with sugar shellacked tops.

Bakery Style Chocolate Chip Muffins

Tablespoons unsalted butter

canola oil (may substitute vegetable oil (60 milliliters))

sugar ((200 grams) (granulated sugar))

egg egg

vanilla extract

all-purpose flour ((220 grams))

baking powder

corn starch

salt

chocolate or

Combine butter and canola oil in a large bowl. &nbsp;Stir well.

Stir in sugar.

Add egg, egg white, and vanilla extract. &nbsp;Stir very well, until all ingredients are thoroughly combined.

Add buttermilk and stir well.

In a separate bowl, whisk together flour, baking powder, corn starch, and salt.

Fold dry ingredients into wet gently, taking care not to overmix. &nbsp;Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.

Cover bowl with a dry towel and allow batter to sit 15 minutes**

Preheat oven to 425F (218C) and line muffin tin with paper liners. &nbsp;

Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).

Sprinkle tops generously with sugar and place muffin tin in preheated oven.

Bake on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. &nbsp;Start checking your muffins after 7-8 minutes on 350F (177C).

Allow to cool, and enjoy!

Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they&#039;re so easy to make!

Peanut Butter Muffins

¼ cups creamy peanut butter ((250 grams))

sugar ((100 grams))

light brown sugar (firmly packed (100 grams))

vegetable or canola oil ((118 milliliters))

eggs

buttermilk ((236 milliliters¹))

all-purpose flour ((250 grams))

Tablespoon baking powder

chocolate chips

sugar

Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).

Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gently combine wet and dry ingredients with spatula.

Stir in chocolate chips when dry ingredients are halfway combined (don&#039;t over-mix the batter or muffins will be dense and dry).

Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.

Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.

Fluffy apple studded muffins with a mile-high streusel topping.

Apple Crumble Muffins

all-purpose flour ((125 grams))

brown sugar (light

Tablespoons sugar

cinnamon

Tablespoons butter

brown sugar ((100 grams))

sugar ((50 grams))

buttermilk (or ½ Tbsp vinegar

apples

Preheat oven to 375 F (190C) and line a 12-count muffin tin with paper liners (or grease and flour).

Prepare the crumble first by whisking together flour, sugars and cinnamon.

Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

Crumble

In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).

Add eggs, whisking until combined.

Stir in vanilla extract.

In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.

Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).

Gently fold in apple pieces.

Divide batter into prepared muffin tins (filling each about ¾ of the way full).

Top with crumble topping, splitting evenly among muffins.

Bake on 375F (190C) for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).

Allow muffins to cool before eating.

Muffins

Better-than-bakery chocolate muffins!  These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. &nbsp;

Double Chocolate Muffins

canola oil vegetable oil

sugar ((200 grams))

milk ((120 milliliters))

sour cream ¹ ((150 grams))

cocoa powder ((50 grams))

½ tsp baking soda

chocolate

Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling ⅔-¾ of the way full.

Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).

Fluffy and soft pumpkin muffins filled with a cream cheese custard and topped with a crunchy crumble. This small batch muffin recipe is so simple to bake and very delicious for a fall inspired dessert recipe on the go.

Pumpkin Crumble Cream Cheese Filling Muffins (small batch recipe)

flour

brown sugar

gm sugar

tsp pumpkin spice

gm butter

90 gm cream cheese

gm castor sugar

120 gm flour

cinnamon powder

tsp baking powder

pumpkin puree

Preheat the oven to 180℃ and line your muffin tray with 6 baking paper liners and set aside.

In a bowl add the flour, brown sugar, granulated sugar, pumpkin pie spice, salt and stir. Add the butter and using a fork mix together until combined.

Crumble topping

In another mixing bowl add all the ingredients together and whisk until combined. Set aside.

Cream cheese filling:

In a large mixing bowl, add the egg, brown sugar, vanilla, oil pumpkin puree and whisk until smooth.

Add the flour, pumpkin spice, cinnamon powder, baking powder, baking soda, salt and whisk until smooth.

Fill the 6 lined muffin cases with 2 tablespoons of pumpkin muffin batter. Top each one with cream cheese filling (dividing it amongst all the 6 muffins). Spoon over the remaining pumpkin muffin batter.

Top with the crumble and bake for 20-25 minutes or until a tooth pick inserted into the center comes out clean.

Pumpkin muffins:

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