Peanut Butter Chocolate Chip Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they’re so easy to make!
I made some cupcakes a few days ago that didn’t turn out quite right. They were good, but not great. I wanted to post a sweet recipe here today and those cupcakes weren’t going to cut it. So, I took to the internet to find a delightfully sweet recipe that I could whip up without making too big of a mess that would satisfy my sweet tooth and today’s post. I quickly found this muffin recipe over at The Galley Gourmet, a fabulous food blog if you didn’t already know, and within an hour I had a basket of sweet warm muffins ready to be eaten! And the muffins were perfect. Even better than the cupcakes I had made!
Taste: Nothing like peanut butter + chocolate! The peanut butter chips really take these muffins to the next level.
Texture: Tender and moist. If the muffin is still a little warm the chocolate chips are melty and gooey.
Ease: So easy.
Appearance: One bite and you can see all those glorious peanut butter and chocolate chips inside.
Pros: Quick, easy, and tasty fix for a sweet craving.
Cons: Not a muffin you should really be eating for breakfast – unless you want a slight sugar high!
Would I make this again? Yes.
How to make Peanut Butter Chocolate Chip Muffins
Yield: 12-14 muffins
Prep Time: 5 minutes
Cook: 30 minutes
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
2/3 cup packed light brown sugar
1/2 cup peanut butter
2 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/2 heaping cup milk or semisweet chocolate chips
1/2 heaping cup peanut butter chips
Preheat the oven to 375°F. Line standard muffin pans with 12 to 14 paper liners.
In a large bowl whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the melted butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour wet ingredient mixture into dry ingredient mixture. Stir until just combined. Fold in the chocolate chips and peanut butter chips.
Fill each muffin cup to the top. Bake for 18 to 20 minutes, or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed. Cool in the pan for 5 minutes before removing the muffins to a wire rack to cool completely. Serve warm or at room temperature.
From The Galley Gourmet
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