Peanut Butter-Chocolate Chip Coffee Cake Muffins
Get ready for two favorite breakfast foods in one! These coffee cake muffins will have your morning off to a sweet start. Baked with chocolate chips, a brown sugar streusel and loads of peanut butter flavor, they're a breakfast treat that's hard to beat. You can’t go wrong serving up these goods in the morning, over brunch or even as an after-dinner dessert.
Ingredient
- 1 box (14.2 oz) REESE'S Coffee Cake Mix
- Vegetable oil, water and eggs called for on coffee cake box
- 3/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
- 2 tablespoons REESE'S Creamy Peanut Butter
Direction
- Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups, or spray bottoms and sides of cups with cooking spray.
- In medium bowl, stir coffee cake mix, oil, water and eggs until just blended. Stir in chocolate chips until just blended. Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup (about 1 teaspoon each); press lightly.
- Bake 17 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
- Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place peanut butter. Microwave uncovered on High 15 to 20 seconds or until peanut butter is warmed and thin enough to drizzle. Drizzle peanut butter over tops of muffins.
- Store covered in airtight container at room temperature.
