I owe this recipe to my son, who loves to concoct creations in the kitchen, and simultaneously always wants sweets for breakfast. While not exactly health food, I feel comfortable sending him off to a day of kindergarten with one of these under his belt.
Preheat the oven to 350°F. Butter the cups of a standard muffin pan. Or don’t. It’s totally up to you if you prefer liners or not. I like these naked with bits of peanut butter peeking out.
In a large bowl, whisk together the cocoa powder, whole wheat flour, brown sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs and milk together until well combined. Add the vanilla and white vinegar. Fold the wet ingredients into the dry ingredients just until there are no visible streaks of flour. Finally, stir in the butter and let the batter rest for 10 minutes or so.
Scoop the batter into each muffin cup, filling about halfway. This will take about 3 tablespoons in each cup, but I use the indispensable #24 disher for this job. Make a small indentation in the top of each scoop, and plop about a teaspoon of peanut butter into the small indentation of each.
Bake at 350°F for 25 minutes, rotating the pan halfway through cooking time. Cool in the pan on a wire rack for about 10 minutes before turning them out onto the rack and cooling completely. Or rather, not quite completely because these muffins are outstanding cradled in your hands on a cold morning. Or dunked in coffee. Or with a tall glass of cold milk. Come to think of it, these muffins are just plain outstanding, period. Oh, and they store well in an airtight container at room temperature for about 3 days, and could also be frozen up to a month. If you freeze them, warm them before serving by popping them in the oven for 5 to 10 minutes at 350°F. Savor with delight and gratitude.