Deliciously moist banana muffins, studded with peanut butter chips, with a crunchy cocoa crumb topping.

Peanut Butter Chip Banana Muffins

1/3 cup vegetable shortening
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (2 to 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips
Cocoa Crumb Topping (recipe follows)

1. Heat oven to 350°F (175°C). Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
2. In small bowl, beat shortening and sugar. Add eggs and vanilla; beat until smooth.
3. Add banana, flour and baking soda; blend just until combined. Stir in peanut butter chips.
4. Fill muffin cups 2/3 full with batter; set aside.
5. Prepare Cocoa Crumb Topping.
6. Sprinkle about 1/2 teaspoonful Cocoa Crumb Topping onto top of each muffin.
7. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers.

Makes 16 to 18 muffins.

Cocoa Crumb Topping: In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon HERSHEY'S Cocoa and 1 tablespoon melted butter or margarine. Stir in 1/4 cup finely chopped peanuts until well blended.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.