Sunday, March 11, 2012

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

Hello there! Happy Sunday. 
I have some breakfast for you...or maybe dessert?
I usually try to be healthy with my breakfasts because-you know-most important meal and all that. And to be honest, I almost never ate these muffins for breakfast. They were like a fluffy, rich, wonderful little treat. I was actually working a very long promotion when I made these, and I'd wrap them in tin foil, bring them with me, and eat them on breaks. They hit the spot :) These have such a phenomenal flavor, and a wonderful texture, I'm really surprised you haven't started making these yet. Really, what's taking you so long? Get to it!

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
  • 2 1/4 cup 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 (you can use whatever sort you like, I prefer smooth)
  • 2 eggs
  • 1 cup milk (once again, I used Skim Plus)
  • 3/4 cup chocolate chips (and, again, whatever kind you like. I went with dark to keep it "healthy")
  • Preheat oven to 375 degrees.
  • Line muffin tin.
  • In a medium bowl, mix the dry ingredients, set aside.
  • In a large bowl, whisk the butter, peanut butter, eggs, and milk until smooth.
  • Add wet to dry ingredients and mix. 
  • Stir in chocolate chips.
  • Divide evenly among muffin cups, fill to tip.
  • Bake 17-20 minutes (until a toothpick inserted in the middle comes out clean).
  • Cool in pan for 5 minutes, then move to a wire rack to cool completely.
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