Peanut Butter Chocolate Chip Muffin Bundt #BundtBakers

It looks like cake and tastes like cake but this is actually a big peanut butter chocolate chip muffin baked in a Bundt pan! Made with the muffin method of mixing wet and dry ingredients in one bowl, it’s fast, easy and delicious.

Happy National Muffin Day! As head cheerleader for Muffin Monday, I might normally have celebrated such an auspicious holiday by baking muffins but this year National Muffin Day happens to coincide with Bundt Baker Thursday, which falls on the third Thursday of every month. For a fun twist, our host Wendy of A Day in the Life on the Farm proposed that we take our favorite muffin recipe and turn it into a Bundt cake.

Best of all, since this is really one big muffin, you can enjoy a slice for breakfast. Don’t mind if I do! Make sure you scroll down past my recipe to see what other great muffin recipe Bundts my fellow Bundt Bakers are sharing.

Peanut Butter-Chocolate Chip Muffin Bundt

Because this is a celebratory muffin Bundt, I topped it with some melted crunchy peanut butter (and butter) and a generous sprinkling of semi-sweet chocolate chips. You can leave those off but I think you’ll be sorry you did!

Ingredients
2 cups or 250g all-purpose flour
1 cup, packed, or 200g dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup or 165g crunchy peanut butter
2 tablespoons butter, softened
1/4 cup or 61g Greek-style yogurt
2/3 cup or 156ml milk
2 large eggs, at room temperature
6oz or 170g semi-sweet chocolate chips, plus extra for decoration, if desired

For the peanut butter glaze:
1/3 cup or 83g crunchy peanut butter
1 teaspoon butter

Method
Preheat your oven to 350°F or 180°C. Prepare your large Bundt pan by buttering it generously then dusting the butter with flour.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda and salt. In another mixing bowl, whisk the butter, peanut butter, milk, yogurt and eggs.

Add the wet ingredients to the dry and fold until almost completely combined. You should still see dry flour. Fold in the chocolate chips.

Spoon the thick batter into your prepared Bundt pan.

Bake in the preheated oven for about 35-40 minutes or until a wooden skewer comes out clean.

Cool in the pan on a wire rack for about five minutes then transfer the Bundt to the wire rack to cool completely before moving it to a serving plate.

To make the peanut butter glaze, melt the peanut butter and butter together in the microwave 10 seconds at a time, stirring well in between, or over a low heat in a small pot, similarly stirring often if not continuously, until the peanut butter is of pouring consistency. Spoon it over the cooled muffin Bundt and sprinkle with extra chocolate chips, if desired.

Enjoy!

Many thanks to our Bundt Baker host, Wendy of A Day in the Life on the Farm for this fun theme and all of her behind-the-scenes work. Check out all the lovely muffin recipe Bundts:

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm 
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Peanut Butter Chocolate Chip Muffin Bundt!

.

Sous Vide Chicken Crown Roast

A bone-in chicken crown roasts to perfection after a sous vide of one hour and 45 minutes. Succulent and tender, it carves wonderfully into delectable slices. Serve with onions, carrots and/or parsnips for a complete meal.

I know that science is still trying to nail down whether meat cooked on the bone is tastier, but as for me, I am a believer. I have been known to butterfly and marinate legs of lamb to put them on a charcoal grill but that’s about the only time I willingly take a bone out before cooking.

If you’ve never searched, you might not be aware that sous vide recipes for poultry with bones still in are few and far between. Frankly, I couldn’t find one for a whole bird. Most poultry roast recipes call for removing the bones or at the very least butterflying the bird. I’m sure the reason is that it’s hard to keep a whole bird submerged, because of the air inside.

I solved that problem a couple of years ago when I wanted to roast two guinea fowl for Christmas. I stuffed them! It was a risky experiment that could have meant a terrible Christmas dinner but they turned out beautifully! I was so impressed that I’ve even used sous vide to cook a whole stuffed turkey. I cannot tell you how moist and tender the meat was, even the breast.

That’s why I was so excited when I found a chicken crown roast to further experiment on. It’s not a very common cut for chicken although many shops do sell turkey crowns around the holidays. Basically the crown is the whole breast, both sides, with the bones that support it underneath, sometimes with the ribs as well, sometimes without. It's a good place to start if you are scared of sous vide-ing a whole bird.

Sous Vide Bone-in Chicken Crown

Partially cooking the crown roast first by sous vide before roasting ensures that the meat is tender and juicy, yet covered by golden brown skin that people will fight over. To make a full meal of this beauty, you can add onions, carrots, parsnips and/or potatoes to the roasting pan. Or roast it alone if you have other side dishes in mind. It's one of our favorite family meals.

Ingredients
For sous vide:
1 chicken crown, bone in, skin on (about 1 1/2 lbs or 700g)
1 small lemon, sliced in thin wedges
Flakey sea salt
Freshly ground black pepper
Leaves from 1 large sprig rosemary
2-3 tablespoons butter

Optional for roasting:
2 tablespoons olive oil
3-4 small onions, peeled and quartered
1.1 lbs or 500g Chantenay carrots, topped, tailed and scrubbed clean
2-3 parsnips, peeled and cut into sticks
Sea salt
Freshly ground black pepper

Method 
Set up your sous vide machine to 145ºF / 62.8ºC in a large vessel filled with water up to the MAX line. Set the time for 1 hour and 45 minutes. (I use this Anova Sous Vide Precision Cooker. <Amazon affiliate link)

Liberally salt and pepper the chicken crown. Okay, this guy hasn't been salted and peppered yet but I wanted to show you what he looks like out of the bag.

Put it in a large sealable bag with the lemon wedges, rosemary and butter. Carefully submerge the bag in the heating water until all of the air inside has been pressed out to create a vacuum. Seal the bag.

Sous vide at 145°F/62.8ºC for 1 hour 45 minutes.

Remove the whole bag from the sous vide vessel and leave to cool still in the bag.

If you aren't roasting until later, refrigerate and increase the roasting time to compensate. You will be looking for an internal temperature of about 165°F or 75°C.

To finish, roast on 375°F or 190°C, fan assist, for about 40-45 minutes, accompanied by onions, carrots and/or parsnips drizzled with olive oil and seasoned with salt and pepper, if desired. Turn pan occasionally so the chicken crown browns evenly.

Cover with foil and leave to rest for 10 minutes. Carve to serve with pan juices.

Enjoy!

It’s Multicooker Monday again, that monthly post when we attempt to make more use of our slow cookers, Instant Pots, sous vide machines and air fryers and hopefully inspire you to use yours as well. Many thanks to our group founder and host, Sue of Palatable Pastime. Check out the other recipes we are sharing:

• Breakfast for Dinner Hash Brown & Sausage Soup from Faith, Hope, Luck & Love Survive Despite a Whiskered Accomplice
• Instant Pot Beef Short Ribs from Palatable Pastime
• Instant Pot Chili from Making Miracles
• Instant Pot Turkey Meatloaf with Potato Wedges from Karen's Kitchen Stories
• Perfect Hard Boiled Eggs in the Instant Pot from A Day in the Life on the Farm
• Perfectly Baked Air Fryer Sweet Potatoes from Sneha's Recipe
• Sous Vide Chicken Crown Roast from Food Lust People Love



Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 



Pin this Sous Vide Chicken Crown Roast!


.

Pönnukökur aka Swedish Pancakes #BreadBakers

Thin, soft and golden, these lightly cardamom scented pönnukökur are a traditional teatime treat in Sweden. In their homeland, they are served simply: sprinkled with sugar then rolled up individually by each person around the table. You can push the boat out by adding lemon slices, fresh berries, jam and hazelnut spread to the add-on offerings.

I made these for the first time a few years back when we had an overnight guest and Swedish pancakes sounded like a great Sunday brunch dish. As I followed the instructions, it occurred to me that pönnukökur – literal translation: pancakes - were just Swedish crêpes. (For you language buffs, the singular “pancake” is pönnukaka.) The British also call crêpes pancakes so I don’t know why I was surprised.

The funny thing is, as I searched for the Swedish recipe again recently, pönnukökur amerískar kept popping up. You know, the fluffy kind we also call pancakes and serve in a stack with butter and syrup. It’s a mad, mad world.

Near as I can figure, the difference between the British pancakes/French crêpes and Swedish pönnukökur is the addition of ground cardamom and baking powder.

Pönnukökur aka Swedish Pancakes

This recipe has been adapted from several I found on various websites. Some call for melted butter, margarine or vegetable oil in place of the cream but I liked the richness of using cream. I lightly crushed cardamom pods, discarded the husks and ground the tiny seeds with a mortar and pestle. The fragrance and taste is fresher that store-bought ground cardamom. That said, use what you have. It’s all good.

Ingredients - for about 18 (6 in or 15cm) pancakes
1 3/4 cups or milk
1/2 cup or 120ml heavy cream
1 teaspoon vanilla extract
1 cup or 125g all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cardamom
2 large eggs

Method
Combine the milk, cream and vanilla. Add the dry ingredients and eggs.

Whisk until a smooth batter is created. Refrigerate for 1-2 hours. When the foam subsided, I ended up with a little more than 4 1/2 cups of batter.

Heat a frying pan and thinly grease it, or use a non-stick skillet. Ladle about 3-4 tablespoons of batter into the hot pan. Swirl the batter around until the whole bottom of the pan is covered with a thin layer of the batter. Cook on that side until the edges begin to brown slightly.

Loosen the sides and turn the pancake with a spatula. Cook the other side briefly, until you can shake the pan and the pancake slips around easily.

Slide the pancake on to a warm plate.

Continue the process until all of the pancakes are cooked, stacking them on top of each other, lightly covered with a bit of foil to keep them warm. Or if the hungry hordes are standing by waiting, employ two small pans on your stove and serve the pancakes directly.

You can also cover the stack with cling film and rewarm the pancakes in a microwave.

The most traditional Swedish way to eat these is with just a sprinkle of sugar but we like a squeeze of lemon too. (Some Swedish sites also suggested one alternative is a spoonful of rhubarb jam.)

These can also be enjoyed with hazelnut spread, jam or fruit and whipped cream, which means they make a great dessert as well as a good breakfast or teatime snack.

Enjoy!

This month my Bread Baker friends are sharing Scandinavian recipes from the countries of Sweden, Norway and Denmark. Many thanks to our host, Felice of All That's Left Are The Crumbs for this fun theme! Check out the recipes below:

• Danish Rye Bread (Rugbrød) from A Messy Kitchen
• Epcot Norway School Bread from Simply Inspired Meals
• Kanellangd from Amandie Bakes
• Lussekatter from Culinary Adventures with Camilla
• Pannekaker from A Day in the Life on the Farm
• Pönnukökur aka Swedish Pancakes from Food Lust People Love
• Scandinavian Cardamon Cinnamon Rolls from All That's Left Are The Crumbs
• Scandinavian Carrot Bread Rolls from Ambrosia
• Swedish St. Lucia Saffron Buns from Sneha's Recipe
• Vörtbröd (Swedish Wort Bread) from Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Pönnukökur aka Swedish Pancakes!

.