All the flavors you could ever want in a monster cookie, baked into these scrumptious, tender muffins!
We were nearly out of muffins recently, and I was trying to decide on my next batch. I wasn’t surprised when Husband suggested this variety. These muffins have it all; chocolate and peanut butter, plus raisins and oatmeal. All the good flavors.
There are lots of different flavors going on in a monster cookie muffin. For me, the magic is in the peanut butter. Somehow, it just brings everything together. Not only is peanut butter and chocolate the most wonderful combination ever, but it also goes so well with oats and raisins.
Rolled Oats: I love the structure that oats give a muffin. Rolled oats hold their shape better than instant oats for baking.
Milk: I use almond or skim milk.
Flour & Baking Powder: Give the structure and rise to the muffins.
Cinnamon: This wonderful earthy spice smells as good as it tastes.
Salt: Brings out the other favors.
Espresso Powder: Optional. Espresso powder doesn’t make the muffins taste like coffee, but it really brings out the chocolate flavor.
Unsalted Butter: Unsalted butter is preferred here, as there is typically salt in peanut butter.
Creamy Peanut Butter: I love natural peanut butter.
Vanilla Extract: Adds great flavor to all your baked goods.
Eggs: Add richness and structure to the muffin.
Sugar: The main source of sweetness in your muffins.
Raisins: I have come around to raisins over the years. Regular or golden raisins are both excellent choices.
Chocolate Chips: I love dark chocolate chips. Semi-sweet is also a great option. Monster cookies classically have chocolate-covered candies, that would be interesting!
After you preheat your oven, combine the rolled oats and milk. This allows the oats to soften slightly. They will be tender and delicious baked in the muffin.
Combine the rest of the ingredients as directed. Remember to the dry ingredients into the wet ingredients until just combined. This is very important to obtain a soft, tender muffin.
Fill up your muffin cups to the top to get a nice rise. Bake until the tops spring back when lightly touched and a toothpick or tester comes out clean.
Be sure to enjoy at least a couple of these monster cookie muffins while they are still warm. Look at those melty chocolate chips. So freaking good!
They do freeze well, just pop in the microwave to thaw.
If you love sweet, indulgent muffins, you should also try this double chocolate peanut butter variety!
Monster Cookie Muffins
- 1½ cups rolled oats
- 1 cup milk
- 1 cup flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp kosher salt
- ½ tsp espresso powder optional
- ½ cup unsalted butter melted and slightly cooled
- ½ cup creamy peanut butter
- 2 tsp vanilla extract
- 2 large eggs room temperature
- ½ cup sugar
- ¾ cup raisins
- ¾ cup semi-sweet or dark chocolate chips
- Pre-heat the oven to 400 ℉. Use convection if available. Prep 14 muffin tins or pull out 14 silicon muffins cups and set aside.
- In a medium bowl, combine the rolled oats and milk and let soak for 20 minutes.
- In a separate medium bowl, combine the flour, baking powder, cinnamon, salt and espresso powder.
- In another large bowl, combine the butter, peanut butter, vanilla extract, eggs, and sugar until smooth. Add the oat mixture, then fold in the flour mixture until just combined. Fold in the raisins and chocolate chips.
- Scoop into muffin tins, filling to the top. Bake until a toothpick inserted into the center comes out clean, 18-20 minutes. Allow to cool for 10 minutes before enjoying a warm muffin.
- Store leftover muffins in an airtight container in the freezer. Reheat in the microwave for about a minute.