Welcome to my blog. I am so excited because this is my first post!!!! I began to think about what would be a great way to begin my blog, and what would be the best recipe to share with you first. I instantly knew it would be a muffin recipe, I felt that would only be right since this blog is named after my love for muffins.
I have to admit I tend to eat muffins most mornings for breakfast. I mean since breakfast is the most important meal of the day, it’s only right to start the day off happy. My muffins are usually accompanied by a few cups of coffee. Coffee is also a must have in the morning. Most people find me a little irritable before I have my first cup. The way I see it muffins are very versatile. You can make them very healthy like a zucchini muffin, or you can make them less healthy … for example a double chocolate chip muffin. Muffins are also resilient. You can add many different flavor toppings such as fruits, nuts, chocolate, and even protein, customizing them to your preference. The possibilities and combinations for muffins go on forever.
Muffins have two general methods of preparation. The most common method, which I will be using for this recipe below is the muffin method (2 bowl). The other method is the creaming method and that basically makes muffins similar to a cake. Muffins after all are a lot like cupcakes. They practically look like twins minus the yummy frosting.
Ok now let’s talk about the good stuff, my dark chocolate chip peanut butter muffins. I chose these because peanut butter muffins are a less common muffin. Let’s face it with one cup of peanut butter you are adding 65 grams of protein, not to mention the antioxidants in 1 cup of dark chocolate. Although there is not a huge difference in semi-sweet chocolate and dark chocolate, there are some notable differences. The main differences being less fat and less sugar, and added flavonols, which is a healthy antioxidant. If you do not have dark chocolate chips you can use semi-sweet, and the muffins will still be tasty, with just a slightly altered taste. Also the dark chocolate and peanut butter mix well together. I didn’t even tell you real selling point here which is they taste just like Tastykake peanut butter candy cakes. If that isn’t reason enough I don’t know what is.
Basic tips that I like to stick to with baking will continue to be updated and listed on my baking tips column.
– The most important best practice for most recipes is to make sure your ingredients are room temperature. If you are in a hurry and didn’t set out your eggs, and dairy products than don’t worry all you need to do is add the eggs into a very warm glass of water for 10 minutes, you can also do the same for the cream cheese or milk.
Info for this recipe: -For muffins make sure never to over mix the dry and wet ingredients. They can both be mixed as much as you like when separate, however when combining the 2 bowls, it literally only takes 12-15 stirs until most of the flour is combined. If they are over mixed the gluten becomes too, activated and the muffins will come out very tough. – I always use cake flour when I make muffins as this type of flower has a much lower protein content than all-purpose flour which makes less gluten in the muffins. Less gluten in muffins creates lighter, and fluffier muffins, and eliminates the dry elasticity that can be caused from to much gluten formation. If you do not have cake flour, a very easy way to make this, is to replace 2 T of flour with 2 Tablespoons of cornstarch with every cup. The cornstarch will cut the protein, and gluten formation. I hope you enjoy these as much as I do.