Cashew Nut Butter Chocolate Chunk Muffins. Recipe

Name: Cashew Nut Butter Chocolate Chunk Muffins.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup smooth cashew butter; 1 tablespoon butter (melted); 1/2 cup caster sugar; 1 large egg (lightly beaten); 1/4 cup milk; 1/4 teaspoon vanilla extract; 3/4 cup flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup milk chocolate pieces

Servings: persons

1
Preheat oven to gas 4/350F/180u00b0C.
2
Grease and line muffin tin.
3
Chop chocolate into bite size pieces and set aside.
4
Pour milk and vanilla extract into small jug, mix and set aside.
5
Using the spoon and not scoop method, measure out flour. In a medium bowl, sift flour, baking powder, baking soda and salt. Mix and set aside.
6
In a large mixing bowl cream butters. Add sugar and cream again until light and fluffy.
7
Lightly beat egg in a small dish then beat into batter in two stages, until well combined.
8
Re sift flour into batter and mix in three steps alternating with milk, and ending with flour. Batter should be smooth.
9
Finally fold in your lovely chocolate chunks.
10
Spoon into prepared muffin cups 3/4 full and bake for 20-22 minutes.
11
This recipe makes 5 large or 6 regular sized muffins. If making large, extend baking time by 3-5 minutes.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup smooth cashew butter, 1 tablespoon butter (melted), 1/2 cup caster sugar, 1 large egg (lightly beaten), and more.

Yes, Cashew Nut Butter Chocolate Chunk Muffins. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cashew Nut Butter Chocolate Chunk Muffins.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions