Makes 6 jumbo muffins
Peanut Butter Core
Mix until thick. Scoop 6 large dollops (about 1½ tbsp each) onto parchment and freeze 20–30 minutes.
Muffin Batter
Fill jumbo liners about ⅓ full
Add one frozen peanut butter puck
Cover with batter until cups are very full
Heap chocolate chips on top
Assemble
Bake:
Let them sit 10–15 minutes before opening one or the center can be molten-lava hot.
A tiny swirl of peanut butter on top before baking could also make these look very bakery-case worthy
