Chocolaty Peanut Butter Muffins With White Chocolate Chips

It's already Friday and I can't believe that I haven't posted for most of the week. In the Boston area, we're getting ready for our first big snow storm of the season. I may update later with pictures and possibly more recipes. But there were chocolate muffins that I promised you, so let me get to them.

The original recipe is from Baking: From my home to yours, by Dorie Greenspan. You can't go wrong there. These muffins were outrageously delicious. They are light and fluffy and melt in your mouth. The first time that I made these muffins, I stuck fairly close to the original recipe.

When I was reading the recipe, I thought that the amount of baking powder seemed a bit extreme, but I've noticed that the proportions of leaveners are often quite different with her recipes. I guess that's why she's such a baking legend. She has a very unique way of using ingredients.

The second time I made these muffins, I added some peanut butter and used white chocolate chips instead of regular chocolate chips. That's the recipe that I'm giving you below. While a bit different, I like to think that these muffins have the same spirit as the original.

Chocolaty Peanut Butter Muffins With White Chocolate Chips
[Adapted from Chocolate-Chocolate Chunk Muffins, Baking From My Home To Yours]
(makes 1 dozen muffins)

3 T peanut butter
3 T Smart Balance (margarine or butter)
1 egg
1 1/4 cups vanilla rice milk
1 tsp. vanilla extract
1/3 cup unsweeteened cocoa powder
2/3 cup granulated sugar
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 T baking powder
1/2 cup white chocolate chips

In a medium bowl, combine softened peanut butter and Smart Balance. Stir in the remaining ingredients, except for chips and flour. Combine well, although the batter will not be smooth. Stir in flour just until combined. Stir in chips. Place paper liners in muffin pan. Pour mixture into pan. Bake at 375 degrees for about 20 minutes. Let cool before serving. Enjoy!

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