Thursday, May 17, 2012

Peanut Butter Chocolate Chip Muffins


  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 6 Tbsp butter, melted and cooled
  • 1/2 cup crunchy peanut butter (or smooth)
  • 2 large eggs
  • 1 cup milk
  • 3/4 cup chocolate chips

Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, salt and brown sugar.

In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. (FYI- I did not let my melted butter cool, and it still worked fine.  Also, I used creamy peanut butter!)

Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Cool on a wire rack.

My Notes:

I will definitely make these muffins again; they were very moist and very filling!  I actually had enough batter to make about 16 muffins :)

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