Peanut Butter Chocolate Chip Muffins

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.

adapted from: http://annies-eats.com/2008/10/09/peanut-butter-chocolate-chip-muffins/

Fresh Blueberry Muffins

 These muffins are so good! I absolutely LOVE muffins! When we first moved into our apartment in San Diego last year, the only pan I had was a muffin pan and because I love to bake, I just made a lot of muffins! I have so many muffin recipes I want to try, but this will be my go-to blueberry muffin recipe from now on. I really love the fresh blueberries in this and I wouldn't recommend substituting frozen. I also love that this recipe is really simple. It's basically a one-bowl kind of recipe....easy clean up, gotta love it! I found it kind of weird that the recipe called for only 8 muffins as opposed to the usual 12 but I went with it and they turned out amazing. The streusel topping makes them slightly crunchy on top!


Recipe :
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 Cup vegetable oil
1 Egg
about 1/3 Cup milk
1 Cup blueberries

Streusel Topping:
1/4 Cup sugar
2 TBS plus 2 tsp flour
2 TBS cold butter, cubed
3/4 tsp cinnamon

Directions:
Grease or line muffin cups. Preheat oven to 400 degrees
Combine the flour, sugar, salt, and baking powder in a medium bowl. Place vegetable oil in a 1 cup measuring cup and then add the egg and pour milk into to fill up to the 1 Cup line. Add the wet ingredients to the dry ingredients and fold in blueberries. Pour the batter into 8 muffin cups, filling almost all the way to the top.
To make the streusel topping, combine all ingredients into a bowl and cut with a fork until crumbly. Sprinkle on top of muffins. Bake 20-25 minutes

Original recipe found at Allrecipes.com