For a few years I have been hoping Starbucks would come up with a peanut butter coffee drink. I love coffee, peanut butter and chocolate; it seems like the perfect drink combo!??! A peanut butter mocha really would be insane, gosh I wish they would just invent it. I might become addicted, so maybe it’s good that they haven’t introduced it yet.
On another note, wasting food KILLS me. Unless it’s moldy, and even then I might just scrape the mold off the cheese or out of the applesauce jar. I even hate wasting my leftover morning coffee. Conveniently I had some leftover morning coffee last Saturday….that combined with my desire for a peanut butter mocha, what a perfect combo for a muffin. I woke up from my afternoon nap on Saturday and said, “i need to make muffins.” As if life depended on it. Look, my brilliant ideas might not hang around long, so I needed to act on it before it left my brain.
The muffins are easy and very flavorful. They aren’t over board on the peanut butter flavor either, just a subtle hint of it. If you want to add more, by all means, load on that PB. You can also add chocolate chips for some more chocolate flavor too. Really, let’s be honest, these are more like cupcakes but to justify my morning treat I call them muffins. I did use less sugar then a cupcake would, so I guess that helps.
2 cups all purpose flour (can use some whole wheat too)
1 stick butter, room temperature (next time I will sub 1/2 applesauce)
1/2 cup peanut butter, divided
3/4 cup sugar
1 tsp vanilla extract
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1 cup brewed coffee, room temp
1/2 tsp salt
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
In a medium bowl mix the butter, 1/4 cup peanut butter and sugar with a hand or stand mixer. Add the eggs, vanilla and room temperature coffee. In a separate bowl mix the flour, cocoa powder, salt, baking powder, and baking soda. Add the dry mix to the wet mix. Stir only until incorporated. Add about 1/3 cup mix to each muffin tin, filling almost all the way to the top. Top with about 1 tsp of peanut butter.
Bake for 20-25 minutes, until a fork inserted comes out clean.
Cool for about 5 minutes in the pan then finish cool n a wire wrack.