Who doesn't love peanut butter and chocolate together? Well, probably someone allergic to peanut butter, but that is beside the point. I haven't posted a yummy muffin recipe for a while, so I resolved to make these. Unlike regular muffins that somehow manage to flatten while baking, these lovely culinary creations gracefully puff up into gorgeous dome-shaped muffins.
It is best to eat these right away, because after a couple of days they begin to dry out. They taste great plain, or topped with a bit of butter. I bet nutella would taste wonderful with them, if I had any left.
Peanut Butter Chocolate Chip Muffins:
Yield: 12 muffins
Prep: 15 min
Cook: 25 min
Ready In: 40 min
Oven: 375 degrees F
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup brown sugar
6 tablespoons butter, melted
1/2 cup peanut butter
1 cup milk
1 cup mini chocolate chips
Preheat oven to 375 degrees F, and grease a 12-cup muffin tin.
In a large bowl, mix together dry ingredients. In a seperate bowl, whisk together peanut butter, milk, melted butter, and eggs. Pour wet ingredients over dry ingredients, and mix until fully combined. Stir in chocolate chips.
Spoon batter into prepared muffin cups. Fill cups nearly to the top for a beautiful rounded muffin. Bake for 17-20 minutes, until edges are golden, tester comes out clean, and muffin springs back when gently pressed.
Allow to cool slightly, and remove from tin. Serve immediately. Enjoy!
Note: I got this recipe from: http://bakingbites.com/2007/09/peanut-butter-and-chocolate-chip-muffins/