1.) Spoon teaspoon-sized blobs of Almost Smooth peanut butter onto a baking tray lined with baking paper and pop them in the freezer for 30-60 minutes.
2.) Pre-heat the oven to 190°C / 170°C fan and line your muffin tin with cases.
3.) In a large bowl, mix together the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugars. Give everything a good stir so the cocoa is evenly mixed through.
4.) In a separate bowl, whisk together the eggs, oil, milk and vanilla until smooth and nicely combined.
5.) Pour the wet mixture into the dry and gently fold everything together. Try not to overmix - a few little lumps are absolutely fine! Lastly, fold through the chocolate chips, reserving a small handful.
6.) Spoon a little muffin batter into each case, then nestle a frozen peanut butter blob right in the middle. Cover it completely with more batter, filling each case about ¾ full.
7.) Scatter a few extra chocolate chips over the top of each muffin, and bake for 18-20 minutes until beautifully risen and slightly cracked on top.
8.) Leave the muffins to cool for 5-10 minutes before tucking in. They're especially good while they're still a little warm and the peanut butter centre is lovely and gooey.
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