Peanut Butter Chocolate Mini Muffins

I wanted to make some lighter peanut butter muffins with Hershey Kisses, so I adapted a recipe for Peanut Butter Bread for my mini muffin pans.

 

Ingredients:

• 1 cup milk (I used water + 1/4 cup powdered milk)
• 8 ounces sourdough starter
• 2 large eggs
• 1⁄3 cup granulated sugar
• 1⁄3 cup brown sugar
• 1 cup peanut butter
• 1 teaspoon salt
• 2 teaspoons baking powder
• 4.5 ounces all-purpose flour (about 1 1/8 cups)
• 1 large bah Hershey Kisses (I used the almond Kisses- and needed about 70)

 

Instructions:

1. Preheat oven to 350 degrees.
2. Mix milk, eggs, and sourdough starter in a food processor.
3. Lightly spray the wells of two 24 well mini muffin pans with cooking spray.
4. Peel the wrappers from 48 Kisses.
5. Add in sugars, whirr together.
6. Add in peanut butter, whirr together.
7. Mix together salt, baking powder, and flour in a small bowl.
8. Add flour mix to the food processor, and mix together with several short bursts.
9. Using a small cookie scoop, dump a leveled scoop of batter in each well of the first pan,
10. Press an unwrapped Kiss upside down centered in each well.
11. Bake the first pan in the middle shelf for about 12 - 15 minutes, until lightly golden, and firm to touch.
12. Fill the second pan while the first is baking.
13. Let the first muffins cool for a few minutes on the stove, and then remove to finish cooling on a wire rack.
14. Cool mini-muffin pan by running water across the back. Respray 16 - 20 wells, and fill with remaining batter and additional kisses.

 

Carole's Notes:

We liked these! The muffin itself is not overly sweet, but the Hershey's Kiss adds a lot of sweetness and chocolate too! There is a whole almond in each kiss as well.

The recipe is adapted from https://shewearsmanyhats.com/peanut-butter-bread-recipe/