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Dairy
Easy
40 Minutes
Diets 
I love anything with a chocolate and peanut butter combination. These mini muffins are no exception. I always make these as minis because they are rich and dense. Yield: 24 to 36 mini muffins
1 and 1/2 cups flour (I use white whole-wheat)
3/4 cup granulated sugar
1/4 cup Gefen Cocoa Powder
1/2 teaspoon baking soda
1 cup milk
1/3 cup oil
1 teaspoon vinegar
1 teaspoon Gefen Vanilla Extract
1 (8-ounce) container whipped cream cheese, room temperature
1/4 cup granulated sugar
1 egg
1/2 cup Gefen Creamy Peanut Butter
1/3 cup brown sugar
1/4 cup flour
2 tablespoons butter, softened
Preheat oven to 350 degrees Fahrenheit. Line mini muffin pans with mini liners.
In an electric mixer, combine flour, sugar, cocoa powder, baking soda, milk, oil, vinegar, and vanilla. Mix until a smooth batter forms. Set aside.
In an electric mixer, beat cream cheese with sugar. Add egg and peanut butter and mix until combined. Spoon into a piping bag or zip-top bag.
In a small bowl, combine brown sugar, flour, butter, and chocolate chips with your fingers until crumbly.
Fill liners halfway with muffin batter. Pipe two teaspoons of peanut butter mixture on top. Sprinkle with streusel (you will have leftover streusel).
Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
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