Arguably one of the best flavour combinations is chocolate and peanut butter. John Whaite has created the best muffin recipe for peanut butter lovers everywhere.
15 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
For the muffins
125gPlain Flour
40gCocoa Powder
1/2 tspBaking Powder
1 tspBicarbonate of soda
1/4 tspFine sea salt
100gBillington's Unrefined Dark Muscovado Sugar
50gBillington's Unrefined Golden Caster Sugar
50gSunflower Oil
120mlWater
120gButtermilk
1Large Egg
For the buttercream
100gUnsalted Butter
100gPeanut butter
400gBillington's Unrefined Golden Icing Sugar
400gPeanuts (salted)
Utensils
12 hole muffin tin
Muffin cases
Sieve
Whisk
Saucepan
Electric mixer
Piping bag
Large star nozzle
Method
Step 1
Preheat the oven to 190C/170C fan. Line a 12-hole deep muffin pan with muffin cases. Into a bowl, sift together the flour, cocoa powder, baking powder, bicarb, salt and sugars, and whisk to fully combine.
Step 2
Put the oil and water into a small saucepan and bring to a boil, then remove from the heat and add the buttermilk.
Step 3
Break the egg into the bowl containing the dry ingredients, add the hot liquids, and whisk to a smooth cake batter – it will be very runny.
Step 4
Divide between the muffin cases and bake for 15-18 minutes, until well risen, beautifully dark, and a skewer inserted into the centre comes out clean. Allow the muffins to cool completely.
Step 5
For the buttercream, beat together the butter and peanut butter until pale and fluffy – this is best done using a handheld electric mixer – then add the icing sugar and whisk until very pale – a good 5 minutes. Load the buttercream into a piping bag fitted with large star nozzle and pipe the buttercream onto the cooled cakes in generous swirls. Finish by scattering over the chopped salted peanuts, if using.
2 Baker Ratings
Really delicious, made these for a party and went down a treat
Love this?
1 baker loved this!
End result tastes great -- I will use this recipe again, but probably up the chocolate.
HOWEVER, the buttercream ratios are way off; it uses FAR too much icing sugar for the amount of other ingredients. I've been making buttercream for almost 30 years and have never had one go this wrong. I added probably 50-75 ml of milk (just kept splashing it in til it was nice again) to bring the wet/dry ratio back where it should be.
