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You could use any chocolate chip muffin recipe you may have and then use a cream filling recipe of your choosing.

Here is one of Gale Gand's chocolate chip muffin recipes. (It is for mini muffins but I think lowering your yield to increase the size would make for an esier to fill muffin)

Mini Chocolate Chip Muffins
Recipe courtesy Gale Gand

1 cup chunky peanut butter
1 egg
1/3 cup sugar
1/3 cup brown sugar
1 cup milk
1 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips
Preheat oven to 375 degrees F. Line mini muffin tins with paper cups.

In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time.

Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips.

Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.

Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

Yield: 24 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Here is a cream filling recipe for the muffin:

Filling
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 T vanilla extract

Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff. Place in pastry bag, insert tip into muffin and fill with cream.

I hope this helps.
 
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