On my mind: Chocolate Malted Peanut Butter Chip Muffins

Dark Chocolate Malted Peanut Butter Chip Muffins

On my mind: sneaking more whole grains into our diet. These muffins do NOT taste whole grain...just wicked good! I only stole one taste, and it is taking ALL my willpower not to eat a whole one of these bad boys 'til cheat day.
   The hubby, the mum, the pop, and the DD seemed mighty pleased and not the least bit guilty eating these muffins in front of me, but don't cry for me, Argentina, some Dark Chocolate Malted Peanut Butter Chip Muffins with my name on them are waiting out in the freezer!
   Anything healthy-ish sneaking into your diet this week?

  Adapted from King Arthur Flour Whole Grain Baking 

Dark Chocolate Malted Peanut Butter Chip Muffins
Batter Ingredients:
1 cup (4 ounces) whole barley flour
1/2 cup (2 ounces) white whole wheat flour
1/2 cup (2 ⅛ ounces) unbleached bread flour
3/4 cup (2 ¼ ounces) unsweetened Hershey's Special Dark cocoa powder
1/4 cup (1 ¼ ounces) malted milk powder
1 cup (7 ½ ounces) packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons (2 ounces) unsalted butter, melted
1 & 1/4 cups (10 ounces) buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup (6 ounces) peanut butter chips
Glaze Ingredients:
6 Tablespoons (2 ¾ ounces) packed light brown sugar
2 Tablespoons (⅝ ounce) malted milk powder
2 Tablespoons (⅜  ounce) unsweetened Hershey's Special Dark cocoa powder
1 Tablespoon light corn syrup
1/4 cup (2 ounces) plain yogurt
1/2 teaspoon vanilla extract
To Make Batter:
Whisk together the flours, cocoa, malted milk powder, brown sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together the butter, buttermilk, eggs and vanilla. Stir the wet ingredients into the dry, mixing until the batter is evenly moistened. Stir in the peanut butter chips. Scoop batter by 1/2 cupfuls into a lightly greased 12-muffin tin.
   Bake in a preheated 375F degree oven 23-25 minutes, or until tester comes out clean.
   Cool in the pan for 5 minutes, then turn muffins onto a rack to finish cooling.
To Make The Glaze:
Place all the ingredients in a small saucepan. Bring to a simmer, stirring occasionally, then remove from the heat and drizzle over the tops of the cooled muffins.
   Thanks, Rhonda at down-to-earth, for sharing this On My Mind concept. What's on your mind today? Share your link here or on down-to-earth.