Did you all have a wonderful New Years Eve? Mine was great. Erik and I met a few friends for dinner then went to a couple parties.

When I woke up on New Years Day all I could think of is chocolate. I wanted to eat chocolate for breakfast. So instead of tearing into the Christmas cookies I have in the freezer, I got online and found this chocolate muffin recipe. It’s chocolate, but still appropriate (kind of) to eat for breakfast.

These muffins were awesome, very chocolatey. They not only have cocoa power but also chocolate chips. The peanut butter swirl is a nice addition. It was hard for me to only eat one. But I did. I swear.

Chocolate peanut butter swirl muffins (recipe adapted from Annie Eats)

Yield: about 20 muffins

Ingredients:

For the muffins:
6 tbsp. unsalted butter, at room temperature
2/3 cup semisweet chocolate chips, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ cups buttermilk
1 large egg
2 tsp. vanilla extract

For the peanut butter swirl:
1/3 cup creamy peanut butter
1 tbsp. unsalted butter, melted
½ cup confectioners’ sugar
1 tbsp. milk

Directions:

Preheat the oven to 350˚ F. Line muffin tins with paper liners. To make the chocolate muffin batter, combine the butter and 1/3 cup of the chocolate chips in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter are melted and smooth. (Alternatively you can microwave in 20-30 second intervals, stirring in between, until melted and smooth.) Set aside. In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk or mix briefly to combine. In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined. With the mixer on low speed, blend in the buttermilk mixture just until combined. Blend in the melted chocolate mixture. Stir in the remaining chocolate chips with a spatula. Divide the batter between the prepared paper liners, filling each no more than 2/3 full. (These muffins will rise a lot!)

To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth. Whisk in the confectioners’ sugar and milk until smooth. Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter. Swirl together using a skewer or knife.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.