I’ve been baking a lot lately but I haven’t made much that Shane likes. On top of that, most of the desserts I’m planning to make for Thanksgiving are not Shane-friendly. So, with that in mind I wanted to make something tasty for him last night. I didn’t want to make cookies or cake though because I didn’t want to have huge quantities of baked goods sitting around. These muffins were the perfect solution because I only made a half batch and six muffins is a completely manageable number. This recipe is easy (no mixer required) and the muffins baked up beautifully (though mine did take longer than 20 minutes). They smelled amazing and they taste just as good! The peanut butter flavor isn’t overwhelming so I think these make for a very delicious breakfast!
By Tracey
Peanut Butter Chocolate Chip Muffins
from Annie’s Eats
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 2/3 cup brown sugar
- 6 tbsp. butter, melted and cooled
- ½ cup peanut butter
- 2 large eggs
- 1 cup milk
- ¾ cup chocolate chips
Directions:
Preheat oven to 375 F. 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. Stir in chocolate chips. Divide batter evenly between 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, then remove to a wire rack to cool completely.
