Fudgey Peanut Butter Chip Muffins

Fudgey Peanut Butter Chip Muffins

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

INGREDIENTS

  Amount Per Serving % DV *
Calories270
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates38 g13% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates38 g13% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup REESE'S Peanut Butter Chips
  • 1/2 cup applesauce
  • powdered sugar (optional)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg(s)
  • 1/4 cup butter or margarine (1/2 stick) , softened
  • 1/2 cup granulated sugar
  • 3/4 cup all purpose flour
  • 1/2 cup light brown sugar packed

DIRECTIONS

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.
  • 3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. Makes about 12 muffins.
  • VARIATION:
  • FUDGY CHOCOLATE CHIP MUFFINS: Omit peanut butter chips. Add 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips.
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