Chocolate Peanut Butter Muffins
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter or margarine, softened
- 1 3/4 cups peanut butter, creamy style
- 1 cup Domino® Granulated Sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup cocoa powder, unsweetened
- 2 cups Domino® Confectioners Sugar
- 2 tablespoons butter or margarine, softened
- 1 1/2 tablespoons milk
Preheat oven to 350°F. Lightly grease 16 medium muffin cups or line with paper baking cups; set aside.
In large mixing bowl, combine flour, baking soda and salt.
In another large mixing bowl, cream butter, peanut butter and sugar; add eggs. Gradually add milk; combine well.
Add dry ingredients to peanut butter mixture; mix with a wooden spoon until dry ingredients are moistened. Mixture will be stiff. Spoon batter into each muffin cup, filling cup.
Bake 15 to 20 minutes, or until lightly browned. Cool in muffin cups on wire rack for 5 minutes. Remove from pan; cool completely. Frost with chocolate glaze, if desired.
Mix together cocoa, confectioners' sugar, butter and milk in a medium bowl. Add more milk, a teaspoon at a time, until mixture is desired consistency for spreading.
Featured by Shawnale Kizer, North Tonawanda, New York.
If desired, add 3/4 cup chopped honey-roasted peanuts or other nuts, or 1 cup chocolate chips, to muffin batter.