These muffins were ones I first made for a retreat I went on about a year ago, and have been meaning to make them again! They are moist and peanut-buttery without being overwhelmingly sweet for breakfast. I also like that they keep fresh for several days after without drying out at all. I will come back to this recipe again and again though because I nearly always have all the ingredients on hand and because most everyone in my life loves the peanut-butter and chocolate combo, including me!
Peanut Butter Chocolate Chips Muffins
What you need:
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup packed brown sugar
6 tbsp. butter melted and cooled (the cooling is an important step in the process, I learned!)
1/2 cup peanut butter
2 lg. eggs
1 cup milk
3/4 cup chocolate chips
Directions:
Preheat oven to 375 F. Line a muffin pan with liners and spray with cooking spray if desired. In a large bowl, beat together melted and cooled butter, peanut butter, eggs, and milk until smooth. In a fine mesh strainer fitted over the bowl (or a separate bowl), mix together the flour, baking powder, salt, and brown sugar and sift into wet ingredients. Stir in chocolate chips.
Divide into the 12 muffin liners, filling each to the top. Bake for 17-20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then remove and place on a wire rack to cool completely, or just eat them warm!
Source: Annie's Eats via Baking Bites
