Recipe: Snickers & Peanut Butter Muffins

by April@MyFoodTrail on September 24, 2009

in Baking, Icing | Frosting, Muffins, Recipes

I’m starting to think that me & Nigella Lawson don’t get along. Ok, maybe not Nigella herself, but I’m talking about her recipes. I bought two of her cookbooks when I started this blog, and if I am to be honest, it was because of her popularity. The first recipe I tried was her pistachio macaroons. They were too sweet and the cookbook recipe for the buttercream produced way too much.

Next I tried a chocolate cake recipe in How to Eat. The middle of the cake was still uncooked even though the outsides were almost overcooked. Second recipe fail. Not one to be easily turned off and perhaps blaming myself for the recipe failures, I tried her ceviche recipe, also from How to Eat. Urgh is all I can say. I couldn’t bring myself to eat more than a few mouthfuls and ended up throwing away $20 worth of fish. I haven’t blogged about these two failures because I don’t want to waste my time!

So you can understand my trepidation when I decided to try Nigella’s snickers and peanut butter muffins. They looked simple enough and if they contained Snickers and peanut butter, sure they would excel in ingredients alone?! I was crossing my fingers they would work out since they were for a family dessert.

Snickers & Peanut Butter Muffins
Makes 12 (I made 18)

250g plain flour
6 tbsp (85g) golden caster sugar – I used 70g brown sugar instead
1 ½ tbsp baking powder
Pinch of salt
6 tbsp (160g) crunchy peanut butter
60g unsalted butter, melted
1 large egg, beaten
175ml milk
2 x 65g Snickers bars, chopped – Normal Snickers bars are 53g in Australia but I still used 3

1. Preheat the oven to 200C (180C fan forced).

2. Stir together the flour, sugar, baking powder and salt. Add the peanut butter and mix until you have a bowl of coarse crumbs.

3. Add the melted butter and egg to the milk, and then stir this gently into the bowl.

4. Mix in Snickers pieces and dollop into the muffin cases.

5. Cook for 20-25 minutes, when the tops should be risen, golden and firm to the (light) touch.

6. Sit in the tin on a wire rack for 5-10 minutes before taking out each muffin in its case and leaving them on the wire rack to cool.

I found these muffins really dry and not very sweet so to salvage them I made my own icing to put on top.

Chocolate Icing
125g good quality eating chocolate (dark or milk)
60g butter
½ cup icing sugar, sifted
1 tbsp milk

1. Melt chocolate and butter in a small bowl over a saucepan of simmering water. I do it in the microwave, but make sure you use short bursts and stir frequently.

2. Let chocolate cool for about 10 minutes before stirring in icing sugar.

3. Add milk and stir until icing is shiny and smooth.

4. Put a dollop on top of each muffin and use the back of the spoon to spread over the top.

Results: As you can see from the pictures, they are not the most attractive looking muffins and I found the caramel in the Snickers pieces stuck to the edges of the paper. I tried one plain and they were just too dry so I improvised and made a chocolate icing. The rich chocolate icing helped them taste much better and went a long way in masking the dryness. So much so, my mother in law and sister in law took the remainder home!

Would I make it again? No, they didn’t appeal to me.

Over & Out, Rilsta xx

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{ 14 comments… read them below or add one }

Iron Chef Shellie September 24, 2009 at 8:59 pm

I'm the same. I have 4 books by her.. hardly used them. I made these and they were alright. Thinking back I don't know if I'll ever make them again though!


penny aka jeroxie September 24, 2009 at 10:07 pm

I am not a fan of Nigella and so do not have any of her books. But I did try the clementine cake recipe that I found online and it worked out really well. Not too sweet, moist and delicious.


OohLookBel September 25, 2009 at 10:13 am

Such a shame your Nigella recipes haven't worked out. I like looking at her books, but haven't really made many things from them. I think the savoury recipes might work better, because you don't need such precise measurements like you do for cakes and cookies, and you can improvise more. PS: Just remembered: I made a chocolate orange cake (from Feast) that was great 🙂


Conor @ HoldtheBeef September 25, 2009 at 10:34 am

I've heard this said by a few people about her recipes, so I'm not rushing out to buy any of her cookbooks.

That said however, my Christmas pudding recipe is an adaptation of her "noncomformist" pudding recipe and it's amazing, so she does seem to have some successes amongst the masses of failures.


Sarah September 25, 2009 at 10:39 am

I have never really gotten into the whole Nigella phenomenom. A lot of people I know absolutely love her, but Ive read through a few of her recipes and books in the past but nothing has really appealed to me. At least you can say you have given her many many chances!


Ellie September 27, 2009 at 10:34 am

Not extremely impressed with Nigella's recipe. I have only tried one, cheesecake ice cream which turned out really nice. You can't go wrong with peanut butter and snickers 🙂


Rilsta September 28, 2009 at 9:40 am

Hi Iron Chef Shellie: Wow! Four books of hers & hardly used?! I think that says a lot! Apparently you can get a lot of her more recent recipes online on her site.

Hi Penny: Yeah, it's sounding like her recipes are a bit hit & miss!

Hi Belle: Maybe I am just choosing the wrong recipes! Agree with you though that savoury recipes are a bit harder to stuff up.

Hi Conor: I wouldn't be rushing out! You can get some of her recipes online. I guess it is a matter of trying them out and not expecting too much!

Hi Sarah: Hehe, yeah I have and I'm sure I will give her more chances in the future! Her recipes do sound appealing, but not all of them work out.

Hi Ellie: Ooh, cheesecake icecream!! That sounds very appealing!


Maria@TheGourmetChallenge September 28, 2009 at 8:58 pm

Nigella sounds like an epic failure. I wouldnt have gone back after the first crap recipe. Good on ya for persevering!


Twin Palates September 29, 2009 at 3:24 pm

I'll take any Nigella books people don't want!
I think she is excellent for someone who isn't a trained chef, and re: her macarons, she somehow manages to make macarons with cocoa, which is a feat in itself (cocoa shards pierce the egg whites which flatten them). Go Nigella!


Rilsta September 30, 2009 at 10:03 am

Hi Maria: Haha! I keep thinking to myself, maybe it was me not her since she has a huge fan base!

Hi Twin Palate: I think other chefs were using cocoa in macarons long before she was!


Anonymous October 3, 2009 at 10:23 pm

I started making this recipe but you failed to put how much milk you use! Nigella maybe not so good but hey at least she puts all the ingredients on the recipe!
hopefully they will turn out ok!


Rilsta October 3, 2009 at 11:23 pm

Hi Anonymous: OMG I'm so sorry! I left out the milk. It is supposed to be 175ml milk and I have now edited the recipe. Hopefully you were able to find it from another site!!

Thanks for letting me know. I will triple check the recipes I post from now on!


Lauren October 16, 2015 at 10:19 am

So did you remember to put the milk in the muffins? Might explain why they were so dry :-/


April@MyFoodTrail November 5, 2015 at 7:15 pm

I’m pretty sure I did, but maybe the ratio in the recipe was wrong!


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