Canada Day is just around the corner! This year is extra special because Canada is turning 150!
I recently posted a photo of the Moose Tracks ice cream cone I had last summer in Canada. It's a combination of vanilla ice cream, peanut butter cups, and chocolate fudge. It's definitely in my top 3 favorite ice cream flavors.
Since I don't have an ice cream maker, I decided to make Moose Tracks muffins. These peanut butter cup muffins are fluffy and full of the original ice cream flavor!
I had to start by making peanut butter cups since my local grocery stores don't carry them, but no need to do so if you can find them around you. Although, the homemade peanut butter cups were amazing. So good that a couple of them ended up in my mouth before I baked my muffins. I had to make sure they were safe to eat, right?
After the muffins bake up, leave them in the pan for a couple minutes before putting them on a wire rack to cool completely. You'll want them cooled so your chocolate sauce doesn't melt off.
Moose Tracks ice cream has fudge rippled through the vanilla ice cream, but I went with a quick and easy chocolate sauce drizzled on top. It helps to do this on a wire rack with some aluminum foil or plastic wrap underneath to minimize the mess.
I had to feature my mini bamboo cutting board for this post. I bought it at the Old Country Market in Coombs, where I had the Moose Tracks ice cream. Yes, it says "Goats on Roof". There were actual goats living on the roof. I kid you not.
These peanut butter cup muffins are fluffy, and when you bite into those peanut butter cups... oh man.
Moose Tracks isn't actually Canadian, but it reminds me of my trip to Canada. Plus, I highly doubt any Canadian is going to complain about peanut butter cup muffins. My Canadian husband sure didn't have a problem eating these.
One year ago: Blueberry Cream Cheese Doughnuts
Moose Tracks Muffins
- 2½ cups (281g) all-purpose flour
- ¼ cup (30g) cake flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) sugar
- 2 eggs
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla paste
- 2 cups (480ml) mini peanut butter cups
- 1.4 oz (40g) dark chocolate
- ¼ cup (60ml) heavy cream
- ¼ teaspoon vanilla paste
- 1 teaspoon honey
- Preheat the oven to 410°F/210°C and line a muffin pan with paper liners.
- In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, and set aside.
- In a large bowl, cream together the unsalted butter and sugar. Add the eggs one at a time, and then the sour cream and vanilla extract. Stir until combined.
- In a small bowl, toss the peanut butter cups in a couple spoonfuls of the dry mixture. Set aside.
- Add the dry ingredients into the wet ingredients and stir until almost completely combined. Add the peanut butter cups and fold the batter until the peanut butter cups are spread evenly throughout the batter.
- Divide the batter evenly among the 12 muffin wells.
- Bake at 410°F/210°C for 5 minutes, then turn down the temperature to 374°F/190°C and bake for an additional 15 minutes.
- Cool in the pan for a couple minutes before taking them out onto a wire rack to cool completely.
- Put all ingredients into a microwave safe bowl and heat it in the microwave in 10 second increments until the mixture is smooth and glossy.
- Drizzle the chocolate sauce over the cooled muffins.