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It finally feels like Fall. The morning air is getting crisp, the pumpkins are starting to appear, and the leaves are changing. I can finally enjoy a hot cup of coffee without it feeling like a sauna.
Do you flavor your coffee? I love when International Delight® has new creamer flavors! Remember last year when I made Sugar Cookie Crepes from the International Delight® Frosted Sugar Cookie flavor? Well this year, it’s all about chocolate and peanut butter with International Delight® REESE’S Peanut Butter Cup creamer!
I saw the new International Delight® REESE’S Peanut Butter Cup flavor when I was grocery shopping at Walmart along with International Delight® Sugar-Free Pumpkin Pie Spice and had to pick them up. They make it so easy to fancy up my coffee at home with these delicious flavors. It’s like having a peanut butter cup or a creamy delicious swirl of pumpkin pie in your mug!
You know what else feels like Fall? Baking! As the weather cools down, I always get back to baking. When I saw the new International Delight® REESE’S Peanut Butter Cup, I could not wait to bake a batch of Peanut Butter Stuffed Chocolate Muffins. These muffins pair just perfectly with a cup of coffee, especially a peanut butter cup flavored cup of coffee. Here’s how I like to make them:
Combine the dry ingredients.
Then, add the wet ingredients.
I switch it up and substitute some International Delight® REESE’S Peanut Butter Cup in place of milk in my chocolate muffin recipe to add a little kick of that chocolate and peanut butter flavor. Oh so good!
Instead of using an electric mixer, stir the batter by hand because you just want to mix until everything is moistened.
Next, combine all the ingredients for the peanut butter cheesecake and mix until smooth.
Now, let’s layer! I have three different size scoops I use for baking. I used a medium scoop to layer the chocolate muffin batter, then the small scoop to layer in the peanut butter cheesecake mixture, and then one more scoop of the chocolate muffin batter. As you layer, don’t fill the cupcake liners more than two thirds full.
For some extra chocolaty-ness add a few chocolate chips on top of each muffin. You can never have too much chocolate in chocolate muffins.
Bake for 20 minutes. Then, allow them to completely cool before serving.
Yields 18 muffins
13 minPrep Time
20 minCook Time
33 minTotal Time
- 2 cups flour
- 1 cup white sugar
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 egg
- 3/4 cup chocolate chunks
- 1 cup sour cream (or plain Greek yogurt)
- 1/2 cup International Delight® REESE’S Peanut Butter Cup
- 1 teaspoon vanilla
- 1/4 cup chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 400 F degrees.
- Fill muffin tins with 18 cupcake liners.
- Combine flour, sugar, cocoa, and baking soda and mix.
- Add egg, chocolate chunks, sour cream, International Delight® REESE’S Peanut Butter Cup, and vanilla.
- Mix ingredients until everything is just moistened.
- Combine cream cheese, peanut butter, powdered sugar, egg, and vanilla and mix until completely combined.
- In each cupcake liner, layer a small scoop of chocolate muffin mix, peanut butter cheesecake mix, and then lastly another chocolate muffin mix.
- Sprinkle each top with 5-6 chocolate chips.
- Bake for 18-20 minutes.
- Allow to cool before serving.
These Peanut Butter Stuffed Muffins are just delicious and perfect for breakfast, a much-needed coffee break, or any time.
It just doesn’t feel like the holidays are on the way without a splash of seasonal flavor like International Delight® REESE’S Peanut Butter Cup. Check out more recipes with International Delight® coffee creamer flavors and see what else they have in store at Walmart!