Olympic Chocolate Muffins with Peanut Butter Filling
Even though Olympic swimmer Henrik Christiansen didn’t win gold in Paris, he certainly caught our attention with his TikTok videos about the heavenly chocolate muffins from the Olympic kitchen. This is our take on those muffins, but with a peanut butter filling. It’s guaranteed to win gold from the sidelines.
6 pieces
40 minutes
Ingredients:
110 ml + 2½ tbsp semi-skimmed milk
1¼ tsp instant coffee
30 grams cocoa powder
90 grams 74% dark chocolate, in small pieces + 30 grams for topping
165 grams flour
2 tsp baking powder
150 grams SweetLife Xylitol (birch sugar)
3 tbsp sunflower oil
2 eggs (room temperature)
1¼ tsp vanilla extract
75 grams 100% peanut butter
Preparation:
1. Preheat the oven to 200 degrees. Place 6 muffin cups in a muffin tin.
2. Put 110 ml milk and the instant coffee in a saucepan and bring to the boil. Remove from the heat and stir in the cocoa powder and 50 grams of chocolate cubes until the chocolate has melted. Pour into a large bowl and let cool for 5 minutes.
3. Mix the flour, baking powder and ¼ tsp salt in a bowl.
4. Add 125 grams of Xylitol, the oil and ¾ tsp vanilla extract to the chocolate mixture and stir. Then beat in the eggs one by one. Add the flour mixture and fold together until barely no dry ingredients are visible. Then fold the remaining 40 grams of chocolate cubes into the batter.
5. Divide the batter over the muffin cups and sprinkle with 30 grams of chocolate pieces. Place the muffins in the oven and immediately reduce the oven temperature to 175 degrees. Bake the muffins for 23-25 minutes. A skewer will then come out dry (apart from any chocolate pieces) from the middle of the muffin. Let cool completely.
6. Mix the peanut butter, 25 grams of Xylitol, 2½ tbsp milk, ½ tsp vanilla extract and a pinch of salt.
7. Cut a hole about 1.5cm wide and 3cm deep in the centre of each muffin. Spoon or pipe the peanut butter filling into the holes using a piping bag.
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