Kid #1 was sleeping in. Kid #2 was up and at ‘em like always. So, we decided to have freshly baked muffins ready to surprise the oldest. Fast to make, the ingredients are all pantry staples. Flour, brown sugar, baking powder, milk, peanut butter, you know, nothing fancy.
The original recipe is supposed to make four dozen mini muffins, but I chose to make one dozen regular-sized peanut butter chocolate chip muffins instead. If you do choose to make mini muffins, I would recommend using mini chocolate chips so you don’t end up with too much chocolate and not enough muffin. I used not quite 2/3 cup of chocolate chips. It was the perfect ratio for our tastes. Studded with chips, but not overwhelmingly so.
You can use the chunky peanut butter called for in the recipe or you can switch it out with creamy peanut butter. I generally prefer soft, uncrunchy muffins but it is up to you! Either way will be wonderful, I am sure. Just be sure to use name brand peanut butter! Generic brands don’t often jive well with recipes for baked goods.
Another Taste of Home recipe clipping, I have years and years worth of magazine and newspaper clipping to comb through. I just wish I had a better way of keeping them organized! Anyone have any ideas about that? Those sticky photo pages have ruined a few of them so I’d love to find something I can browse through but without the potential for damage!
Peanut Butter Chocolate Chip Muffins Recipe
A new favorite muffin recipe, these Peanut Butter Chocolate Chip Muffins are a clipped Taste of Home recipe.
Ingredients
- 1 3/4 Cups Flour
- 2/3 Cup Brown Sugar
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 Egg
- 3/4 Cup Milk (2% or Whole Milk)
- 2/3 Cup Chunky Peanut Butter (I used Creamy)
- 1/4 Cup Canola Oil
- 1 1/2 teaspoons Vanilla Extract
- 1/3 to 2/3 Cup Chocolate Chips (to taste)
Instructions
- In a large bowl, mix together Flour, Brown Sugar, Baking Powder, and Salt.
- In a separate bowl, stir together Egg, Milk, Peanut Butter, Oil, and Vanilla Extract.
- Stir into Flour mixture until just mixed.
- Fold in Chocolate Chips.
- Fill greased or paper-lined muffin tin 2/3 full.
- Bake 350* for 15-17 minutes or until golden brown. Use a toothpick as a tester.
- Cool for 5 minutes, remove from pans.
- Serve warm.
- Bake 350* for 22-25 minutes or until golden brown. Use a tester near the center.
- Cool for 5 minutes, remove from pans.
- Serve warm.
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