I’m actually sitting at my computer trying to figure out what to type right now.
Words can not describe these muffin cakes you guys.
I know I say that a lot. But, normally when it comes to writing the in-for-mat-ion, it’s really easy to be all “yo’ this food be good. Here let me describe all the wonderful ways that it is delicious.”
Also please note that my brain is blown by chocolate-peanut-butter-ricotta-AND-cream-cheese-yum-in-my-face that I hyphenated “information” for no reason what-so-ever.
So, here’s the scoop.
Seriously: there is an actual scoop…an ice-cream scoop. I learned this from Lindsay at Pinch Of Yum (you need to check this blog out yo’) I used one of these to scoop my muffins and they came out so big and round and had that perfect muffin dome-age that I only thought I would ever experience from a muffin at a café. But these, you guys, are in MY kitchen. On MY counter top. From MY oven.
And 2 of them are definitely in MY bell-eh.
It started after dropping off a grand total of 60 resumes in the course of 3 days, and not being employed yet. I mean, I had some interviews that sounded hopeful, but nothing set in stone. So, I was sad. What do you do when you’re sad? I decided I could do one of 3 things:
2) Go to Disney World.
3) Eat cake.
I really wanted to do option #2, but the “check engine” light on my less-than-a-week-old car just came on. So, I didn’t wanna be all stranded on the side of the road ya know? The whole “engine-situation” is also why I was pondering the above 3 options.
I decided on “eat cake.” But, it was breakfast time. So I decided to make something that was basically a cupcake but also kind of a muffin, so that I could justify it at 9 am. Hence, the “muffin cake” situation.
Then, I also decided on peanut butter. Then, I saw some ricotta cheese in my fridge and thought “oh hey, cheese is always a good idea in everything, even muffins..right?”
You know what is even better than cheese? 2 kinds of cheese.
Ya, I did that dance. With peanut butter and chocolate.
The ricotta in here makes these little domes of delish so so so moist and almost creamy. Can a muffin be creamy? I didn’t think it could until this day. If you don’t have ricotta, you could try it with Greek yogurt. But, do ricotta. I don’t even know why I mentioned the yogurt situation.
OH, and they’re whole wheat and he-al-thy x 4000. Minus the peanut butter chips. So, healthy x 3000.
This is all over the place.
Go forth and make muffins.
- 2 Cups Whole wheat pastry flour
- ½ Cup Unsweetened cocoa powder
- 2 tsps Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 Cup Low-fat or fat-free ricotta cheese
- 1¾ Cups Splenda
- 2 Eggs
- 1½ tsp Vanilla extract, divided
- ¾ Cup Unsweetened vanilla almond milk
- ¾ Cup Peanut butter chips + more for sprinkling on top.
- ¼ Cup Low-fat or fat-free cream cheese, softened
- ¼ Cup Natural creamy peanut butter
- ¼ Cup + 1 Tbsp Splenda
- Preheat oven to 350 degrees and spray a muffin tin with cooking spray.
- In a medium bowl, mix together the whole wheat pastry flour, cocoa powder, baking powder, baking soda and salt. Set aside
- In a large bowl, whisk together the ricotta cheese, eggs, Splenda, 1 tsp of vanilla extract and almond milk.
- Slowly fold the dry ingredients into the wet ingredients, followed by the peanut butter chips. Your dough will be very thick and almost like a cake batter. Yum.
- In a separate small bowl, stir together the cream cheese, peanut butter, Splenda and remaining ½ tsp vanilla extract until well mixed.
- Using an extra large cookie scoop (or just a plain old spoon) divide the batter evenly among the greased muffins tins, filling almost all the way to the top.
- Drop a ½ Tbsp of the cream cheese/peanut butter mixture on top of each muffins, and gently press it down so it sticks to the batter.
- Sprinkle with extra peanut butter chips if desired and bake for 15 minutes, until a tooth pick comes out clean.
- Let the muffins cool in the pan for 5 minutes (if you can resist) and then transfer to a cooling rack to finish cooling.