Sunday, February 10, 2013

Peanut Butter Chocolate Chip Ginger Muffins

Mini Peanut Butter & Ginger Muffins

As it so happens, my day job involves a lot of baking. A lot of baking. Some days I arrive home and don't wish to contemplate any type of food but cucumber and celery. (It's a hard-knock life for us.)

There are days when I'm convinced I've baked my last, that I won't be able to look at another chocolate chip or eat another cookie again in my life. But then I always wake up the next day to find that chocolate is as awesome as it ever was, and who could ever possibly consider excluding cookies from their life?

It also helps that I work with my awesome friend and fellow baker, food blogger & photographer Anna of Cupcakes Always Win. If you're ever craving some form of deliciousness involving butter and sugar, you should definitely head on over and look through her recipes. I have first-hand knowledge of their awesomeness.

So, when she invited me over the other weekend for a day of baking and food photography, I couldn't say no. After all, she did make me bagels. From scratch. (Soon to come, I promise!)

In addition to the alluded-to bagel making, we also made a batch of amazing muffins that were devoured at an alarming rate. You can see Anna's post about it here!

freshly baked

Peanut Butter Chocolate Chip Ginger Muffins
Adapted from How Sweet it Is
These muffins are moist, fluffy, with just the right amount of sweetness and a little kick from the ginger.


1 cup Oats, ground into flour
1 tbsp Flax Seed, ground
1 cup All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Unsalted Butter
1/2 cup Peanut Butter
1/3 cup Brown Sugar
1 cup Plain Yogurt (any fat percentage)
1 Egg
1/4 - 1/3 cup Chocolate Chips or Chopped Chocolate
1/4 cup Chopped Candied Ginger

candied ginger & chocolatemuffin batterchocolate, ginger, peanut butter
sweetness & spicebatter readydeliciousness waiting to happen

1. Preheat oven to 350°. Line a muffin pan (mini or regular size) with paper liners, or grease with oil or butter.

2. Use a blender or magic bullet to grind oats and flax seeds into a fine flour. Add to a large bowl along with the baking soda, baking powder and salt, then whisk together to combine.

3. Over low heat, melt the peanut butter and butter together, then set aside.

4. In a small bowl, whisk together the brown sugar, yogurt and egg. Add to the dry ingredients, along with the melted butter & peanut butter, stirring together just until combined.

5. Stir in chopped ginger and chocolate.

6. Scoop into prepared muffin tins and bake for 20 - 30 minutes (longer if making larger sized muffins), or until an inserted toothpick comes out clean. Cool in pans for 10 minutes before removing. Keep stored in an airtight container for up to 5 days.

Peanut Butter & Ginger Muffins, downsizedPB Ginger Muffins, fresh out of the oven
Peanut Butter & Ginger Muffins

1 comment:

  1. Yum, these look so delicious! Give me one of these for breakfast and I'll be a happy girl.

    ReplyDelete