Monday, February 21, 2011

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

I was thrilled to run across this recipe a few months ago so now that I've made these 2-3 times and they were all delicious I wanted to share. These muffins are puffy, yummy and melt in your mouth good. There's just something about a peanut butter and chocolate treat that makes my mouth start watering! I love this time of year when Reese's comes out with the Peanut Butter egg for Easter! (Oh, I know they invent a shape to match each holiday but the EGG is the best, don’t you agree?) Whip these puffy, dome shaped muffins up for a tantalizing brunch or mid day snack!

You could top off yours with peanut butter or cream cheese for more goodness!

Makes 12
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 smooth peanut butter (or crunchy)
2 large eggs
1 cup milk (I used low fat, it was fine)
3/4 cup semi sweet chocolate chips


Preheat oven to 375F. 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. 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, not just half way up, to ensure you get a nice dome on the muffin.

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

Source: adapted from Baking Bites via Annies-Eats

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