Dark Chocolate Peanut Butter Latte Muffins

The other day I over heard someone say that they don't like peanut butter. People who don't like peanut butter must be crazy. I think that even people who are allergic to peanut butter must like it! (But if you are allergic please don't eat it)

Honestly peanut butter goes well with anything. You can spread it on toast, eat it with fruit, eat it with veggies, make cookies with it, spread it on cookies, make drinks with it, use it in savoury peanut sauces, or even just eat it with a spoon. Mmmm delicious, I eat peanut butter every day!

One of the possible best combinations is peanut butter and chocolate. Is there any thing better than salty creamy peanut butter paired with silky bitter dark chocolate? How about pairing with it with some coffee?
I thought it sounded delicious too so I put my favourite flavours together and made a muffin!

These muffins are very good in my opinion. You can taste the coffee, peanut butter, and chocolate all very well. They are also made with a limited amount of sugar and fat and have whole wheat flour in them. So you can have them for a pleasurable breakfast or snack, eat more of them, or slather more peanut butter on them!

Dark Chocolate Peanut Butter Latte Muffins
Makes about 6 regular sized muffins feel free to double the recipe
Adapted from here

1/4 cup white flour
1/4 cup whole wheat flour
1/8 cup vegetable oil
1/4 cup peanut butter (I used crunchy but smooth is fine too)
1/3 cup sugar
1 egg or 1 flax egg
1/2 tsp vanilla extract
2 tbsp plus 2 tsp cocoa powder
1/2 tsp baking powder
Pinch baking soda
1/2 cup strongly brewed coffee, cooled
1/4 tsp salt (omit if using salted peanut butter)

For topping:
2 tbsp peanut butter
1/2 tsp cinnamon

Preheat oven to 350 degrees and line or grease six muffin tins
Mix together oil, peanut butter, and sugar in a small bowl. Then add the egg, vanilla, and coffee. Whisk to combine.
In another bowl combine white flour, whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until just combined.
Fill muffin cups 2/3 of the way full
Combine the 2 tbsp peanut butter and 1/2 tsp cinnamon in a small bowl until incorporated.
Top each muffin with 1 tsp of this mixture.
Bake 20-25 minutes until a toothpick inserted in the middle comes out clean.
Allow to cool before removing from tin.

I made some of these in my heart-shaped silicon muffin pan and some as mini muffins. This time I filled my silicon pan with less batter and they came out much better. Though, it was still a bit difficult to remove them.

Hmmm I think I might a slightly unhealthy obsession with peanut butter...