Fudgey Peanut Butter Chip Muffins


prep 0:15       total 0:40


12 to 15



1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup butter or
margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1/4 cup Hershey's Cocoa or
European Style Cocoa
1/2 tsp. baking soda
1/4 tsp. ground cinnamon (optional)
1 cup Reese's Peanut Butter Chips
Powdered sugar (optional)


Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In small bowl, stir together applesauce and oats; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Addto butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden toothpick inserted in center comes out almost clean. Cool slightly in pan onwire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm.

Author's Comments

FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERHSEY'S Semi-Sweet Chocolate Chips.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may bereprinted courtesy of the Hershey Kitchens.

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