Another mouthful of a recipe! Chocolate Banana Muffins with Peanut Butter Filling and PB Crumble. I just love the sound of “PB Crumble!” Your brain just knows good things are coming when it hears PB Crumble. Maybe it’s just my brain?
I don’t know if there’s anyone out there that doesn’t like the combination of chocolate and peanut butter. Is there? What if we add banana to the mix? Well then, maybe we’re channeling Elvis or something…
I wanted to make chocolate muffins with a peanut butter filling. Another craving, I suppose. Whenever I want to make chocolate muffins, I always go straight for these--only, without the filling. They’re truly a family favorite. Easy, chocolaty, moist--a never fail recipe. It always makes the kids happy when they see I’m making them! You may be forced to hide some bananas so they can get nice and ripe, though. I always have to. The kids always make a beeline for the spotty bananas. Find a spot in a high cabinet or in the back of the pantry--just don’t forget them there! I don’t want to hear any stories of “Now my kitchen is a 24 hour vacation spot for fruit flies.” As a side note, if you find yourself with too many brown bananas on your hands, peel and mash them, measure how much you have--and put them in a Ziploc bag. Flatten them out, seal and label the bag, toss it in the freezer--and the next time you want banana bread or muffins, you’re all set!
I knew I needed a filling that would hold up to baking. Peanut butter, sweet, and kind of firm. Remember those Reese’s Peanut Butter Bars that everyone was making a few years back? Yep--that makes the perfect filling. Peanut butter, butter, sugar, graham cracker crumbs, and a touch of salt. I could eat that with a spoon! Hell, forget the spoon--just hand me the bowl!
These don’t fit into the healthy or good for you category. They’re not vegan, they’re not sugar free... But they’re so freaking good. And sometimes, that’s just what you need. A special treat that we all need occasionally. Good for your soul. Don’t laugh, I’m serious! The muffins are moist and tender, but sturdy enough to hold in the filling. The filling is rich and peanut buttery. As the days go by, the very edges of the peanut butter ball that’s tucked inside start to soften up a bit more and sort of melt back into the muffin surrounding it. Don’t worry, the filling is still there, just the edges of it get sort of melty, but in a totally good way! I promise.
Chocolate Banana Muffins with Peanut Butter Filling, Topped with PB Crumble
Makes 18 muffins
1/2 cup butter, melted
1/2 cup smooth peanut butter
2 cups powdered sugar
3/4 cups graham cracker crumbs
couple pinches of kosher salt
3 cups flour
1 1/2 cups sugar
1/2 cup baking cocoa
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 2/3 cups mashed ripe banana
2/3 cup vegetable oil
Prepare the filling:
Mix the melted butter and peanut butter in a medium bowl.
Add the sugar and cracker crumbs, and salt, then mix well until everything's incorporated.
Roll the filling into 18 balls, a little smaller than a walnut, and set aside. You should have some of the filling leftover to crumble over the tops of the muffins later.
Prepare the muffins:
In a large bowl, combine the first six ingredients.
In a small bowl, combine bananas, oil and egg.
Stir into dry ingredients just until moistened. The batter is quite thick, but keep folding it gently, making sure to get the batter on the bottom of the bowl, and it'll all come together.
Grease 18 muffins cups. You can use paper liners if you like, but I never do.
I used a small ice cream scoop (3 tbsp capacity) to fill the bottoms of the muffin cups. Then place a peanut butter ball in each one, centered.
Use the same scoop, or 3 tbsp worth of batter, and cover each peanut butter ball completely.
Use the remaining peanut butter filling and crumble it over the muffins.
Bake at 350 degrees for 20-25 minutes or until muffins test done.
Cool on racks for about 10 minutes, then carefully remove the muffins to the racks to cool completely.
Now go, feed your soul! Or, maybe just feed the kids. You decide. Either way, someone's going to be thanking you!
I also want to keep up with my VYY Project. The current recips is Aloo Mattar. This one was definitely a favorite! It's not difficult to make, but is packed with flavor. The author recommends that you go ahead and invest a small amount in the whole spices. Look for places that sell them in bulk, so you can buy just a little bit, or check out your local ethnic markets.
Speaking of the whole spices, it's also said in the recipe that they don't need to be removed before eating. Well, I may be old school, but I had to remove the bay leaves. Gagging on one of those didn't appeal to me. I did leave the whole cloves and cardamom pods, though. Cloves=ok. Cardamom pods? BIG mistake! I bit into one of those and I swear it tasted like a bar of soap. So I went through and took out the rest.
All in all, a fantastic dish. A red curry with potatoes and peas, served over rice. Hearty and so good.