Out of all the muffins that I bake these would have to be my favourite. There is nothing quite like eating them fresh out of the oven when the caramel is warm and gooey. As is evident by the title, these muffins are loaded with deliciousness – peanut butter, chocolate, peanuts, and caramel. Seriously, what more do you want from a muffin?
I had to re-name the recipe for this post as the muffins used to be called “Snickers and Peanut Butter Muffins”. Due to the mounds of cheap, crappy ingredients that Snickers bars are full of, I refuse to eat them anymore. Take a look at the wrapper and you will be surprised to find nasties such as corn syrup, partially hydrogenated soybean oil and artificial flavours. Ugh!! Why do companies fill their products with this junk and more importantly, why are they selling them to us?! It makes me so mad! That topic has the potential to be a whole other entry so I will leave it at that. With that said, I had been trying to come up with a way to make these muffins without having to use Snickers and finally, I found a way. I decided to use chocolate-coated peanuts and Werther’s chewy caramels to take the place of the Snickers. It worked like a charm – they tasted exactly the same!
Peanut Butter, Chocolate & Caramel Muffins – makes 12
250g of plain flour
6 tablespoons caster sugar
1 1/2 tablespoons of baking powder
Pinch of salt
6 tablespoons of crunchy organic peanut butter (Try to use the most natural peanut butter you can find)
60g of unsalted butter, melted
1 large egg, beaten
Roughly 1 cup of chocolate coated peanuts, chopped in half (add more if you like it even more full of peanuts and chocolate)
Roughly 12 chewy caramels, chopped in to small chunks. (I used one caramel per muffin but you could add more)
Preheat the oven to 200C. Stir together flour, sugar, baking powder and salt. Add the peanut butter and mix until you have a bowl of coarse crumbs. Add the melted butter and the egg to the milk, then stir this gently into the bowl. Gently mix in the chocolate peanuts.
Scoop up tablespoon size dollops of the mixture and add the caramel chunks to each scoop and then spoon the mixture into the muffin case. By doing it this way, each muffin gets the same amount of caramel. Cook for 20-25 minutes. Cool muffins on a wire rack.
Try and hold yourself back from eating loads of these whilst they are warm. If you can, you are a stronger person than I!