adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

REESE'S Peanut Butter-Chocolate Chip Coffee Cake Muffins
0 Likes
Prep Time:
15 minutes
Total Time:
50 minutes
Indulgent coffee cake muffins filled with chocolate chips, peanut butter flavor, and a brown sugar streusel. Perfect for breakfast, brunch, or dessert!
Ingredients:
  • 1 box (14.2 oz) Betty Crocker™ 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
Instructions:
  • Preheat the oven to 400°F (375°F for dark or nonstick pan). Line 12 regular-size muffin cups with paper baking cups or grease the cups with cooking spray.
  • Mix coffee cake mix, oil, water, and eggs in a bowl until combined. Gently fold in chocolate chips. Divide batter evenly into muffin cups. Sprinkle 1 teaspoon of Streusel over each cup of batter and lightly press it down.
  • Bake for 17 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan on a rack for 5 minutes, then carefully remove from the pan and transfer to a cooling rack. Allow it to stand for 5 minutes before serving.
  • Set the cooling rack with muffins on top of a cookie sheet or waxed paper. In a small microwavable bowl, heat the peanut butter uncovered on High for 15 to 20 seconds until it's warmed and can be easily drizzled. Drizzle the warmed peanut butter over the muffin tops.
  • Store in a sealed container at room temperature to keep it fresh.

Similar Recipes