I'm trying to add a little variety to our breakfast routines and I knew the instant I saw this recipe that I needed to try it. Peanut butter and chocolate chip muffins? Sign me up! And they are delicious, so delicious that my husband asked why they aren't just called cupcakes. My answer to that was "no frosting", naturally. These have such a tender crumb that if you added some chocolate frosting you actually could pass them off as cupcakes. I put chocolate sprinkles on some for fun and they were a hit around here! I found these originally via pinterest, the recipe comes from the awesome Annie's Eats website. Seriously so many yummy recipes over there, make sure you go poke around!
Peanut Butter Chocolate Chip Muffins
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 milk3/4 cup chocolate chips
Preheat oven to 375°. 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.
The only changes I made were to up the chocolate chips to 1 cup. Oh and I got 16 muffins instead of 12, no one complained ;-)