Double Chocolate Chunk Muffins made with NUTTER BUTTER Cookies



8 muffins, 4.35 oz. each
  • 7 oz. all-purpose flour
  • 2 oz. Dutch-processed cocoa powder
  • 1¾ tsp. baking powder
  • ½ tsp. salt
  • 7¾ oz. buttermilk
  • 2 oz. vegetable oil
  • 1½ oz. butter, melted
  • 1 oz. light corn syrup
  • 1 tsp. vanilla extract
  • 7 oz. granulated sugar
  • 2¾ oz. eggs
  • 4¼ oz. NUTTER BUTTER Medium Cookie Pieces, divided
  • 4¼ oz. semi-sweet chocolate chunks, divided

Nutrition per serving

Calories500 Total fat20 gSaturated fat8 gTrans fat0.5 gCholesterol50 mgSodium430 mgCarbohydrate74 gDietary fiber2 gProtein7 gVitamin A4 %DVVitamin C0 %DVCalcium10 %DVIron15 %DV

Line 8 cavities of standard muffin pan with paper liners.

Sift flour, cocoa, baking powder and salt into medium bowl. Whisk buttermilk, oil, butter, corn syrup and vanilla in separate large bowl. Whisk sugar and eggs in third bowl until light and fluffy; stir into buttermilk mixture.

Add liquid mixture to dry ingredients, mixing with spoon or paddle just until combined. Gently fold in 3 oz. each of the cookies pieces and chocolate chunks.

Use #8 scoop to portion batter into prepared pan. Sprinkle tops with combined remaining cookie pieces and chocolate.

Bake in 375˚F standard oven 28 to 33 min. or until centers spring back when lightly touched. Cool in pan on wire rack 5 min. Carefully remove muffins from pan; cool completely.

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