The other morning I was in the mood to bake some muffins. Most recently I’d made blueberry muffins, and had just finished off the last of the batch from the freezer. I decided to go with a non-berry variety this time, and these peanut butter chocolate chip muffins sounded like just what I was looking for.
I’m very happy with the way these muffins turned out. They are soft on the inside, have a subtle peanut butter flavor, and are studded with chocolate chips. Although they sound a little indulgent for breakfast, they are not overly sweet. Paired with a glass of milk and a piece of fruit they make a fairly balanced breakfast.
Peanut Butter Chocolate Chip Muffins
Makes about 12 muffins. (My batch made 14.)
- 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 peanut butter
- 2 large eggs
- 1 cup milk
- 3/4 cup chocolate chips
- Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar. Set aside.
- In a large bowl, whisk together the melted butter, peanut butter, eggs, and milk until smooth. Add in the flour mixture and stir until just combined. (Be very careful not to overmix.) Stir in chocolate chips, again being careful not to overmix the batter. Divide batter evenly between the prepared muffin tins, filling each to the top.
- Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan and then remove to a wire rack to cool completely.