Double Chocolate Buttermilk Muffins with Peanut Butter Chips – Delishar

 These are to die for! They are so so moist, chocolatey, and yummy! Please try them at least once, and I assure you that you will be making them again, and again, and again. It is really simple to make them too! You do not need a mixer for this recipe, just a measuring cup, large mixing bowl, and a 12 cups muffin pan. Mix, pour, bake, cool, and eat! Simple!

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Preheat oven to 190C.
Whisk in flour, cocoa powder, sugar, baking powder, baking soda, salt in a large mixing bowl.
In a measuring cup, mix oil, egg, buttermilk, and vanilla until well combined.

Pour in wet ingredients to dry ingredients.
Use a spatula to mix it 4-5 times.

Add the pb and chocolate chips, and fold them in.
The batter should be just combined and a little lumpy.
So not over mix or you will get tough muffins!

 

Sprinkle the top with the reserved chips.
Bake for 20 mins or until skewer comes out clean.

 

Double chocolate muffins with peanut butter chips

Delishar

  • 1/2 cup olive oil or canola/corn/grapeseed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup butter milk
  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 1/3 cup cocoa powder sifted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup semi sweet chocolate chips reserve some for topping on muffins
  • 1/2 cup reese’s peanut butter chips reserve some for topping on muffins
  • Preheat oven to 190C.

  • Whisk in flour, cocoa powder, sugar, baking powder, baking soda, salt in a large mixing bowl.

  • In a measuring cup, mix oil, egg, buttermilk, and vanilla until well combined.

  • Pour in wet ingredients to dry ingredients.

  • Use a spatula to mix it 4-5 times.

  • Add the peanutbutter chips and chocolate chips, and fold them in.

  • The batter should be just combined and a little lumpy.

  • So not over mix or you will get tough muffins!

  • Sprinkle the top with the reserved chips.

  • Bake for 20 mins or until skewer comes out clean.

 

Serve with a glass of milk!

 

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Wholemeal Blueberry Buttermilk Muffins – Delishar

Great for breakfast to go! I love how the blueberries burst over the healthy muffins! The buttermilk kept the muffins moist and tender. This recipe is definitely a keeper, come to think of it again… I might just make them this weekend so I have something to eat in the morning when I head to work!

Ingredients (Makes 12 regular muffins)

  • 1/3 cup extra virgin olive oil
  • 1 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup brown sugar (3/4 cup honey for a sugar-free option)
  • 1 cup wholemeal flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1 cup blueberries

Preheat oven to 200C.
Mix flours, sugar, baking powder, baking soda, blueberries, salt, nutmeg, and cinnamon in a large mixing bowl.
In a measuring cup, mix oil, buttermilk, and vanilla extract until combined.

Pour wet ingredients into dry ingredients.
Fold until just combined. Do not over mix!
Scoop into prepared muffin cups.
Bake for 18 – 20 mins or until skewer comes out clean.
Let cool for 5-10 mins, and allow to cool completely on wire rack.

That’s my other yummy bake on the side

Double Chocolate Buttermilk Muffins with Peanut Butter Chips

Bon appetit!!

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