Peanut butter and chocolate is probably one of my top favorite combinations! I just love anything peanut butter and chocolate, and these muffins are among the many! They are a larger muffin and they have great height, which I like! Fresh out of the oven, I hate to admit that I ate my fair share of these!! Also, I have to mention how EASY this recipe is....very simple, took only a few minutes to whip up! Because this recipe makes 1 dozen muffins, I kept out 6 and then wrapped the other muffins in plastic wrap, and froze in a freezer bag to reheat when I wanted one! They taste basically fresh out of the freezer with just a hint of dryness but nothing that I was concerned about! I defrost mine in the microwave and they look just like they came out of the oven! These muffins are great for a snack, dessert, or even breakfast if you feel like indulging! I know I will make these muffins again and again!
Recipe:
2 ¼ Cups flour
2 tsp. baking powder
½ tsp. salt
2/3 Cup brown sugar
6 TBS melted and cooled
½ Cup peanut butter
2 eggs
1 Cup milk (I use skim)
¾ Cup chocolate chips
Directions:
Preheat your oven to 375 degrees and line 12 muffin tins with liners or cooking spray
In a medium bowl, mix flour, baking powder, salt, and brown sugar. Set aside.
In another bowl, mix peanut butter, butter, eggs, and milk and whisk until smooth. Add in the flour mixture and mix just until combined (over mixing batter yields dry muffins, so don't over mix). Stir in chocolate chips. Divide batter evenly among the tins and fill up to the top.
Bake 17- 20 minutes or until toothpick comes out clean. Allow to cool for a few minutes in the pan and then take out of the muffin pan and let cool longer on a wire rack. Makes 12 muffins.
No comments:
Post a Comment