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Peanut Butter Chocolate Chip Muffins Recipe

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This recipe for Peanut Butter Chocolate Chip Muffins is from The Churchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs
2/3 cup peanut butter, creamy
1 1/2 cups all purpose flour
2 teaspoons baking powder
2/3 cups brown sugar, packed light
3/4 cups chocolate chips
1/2 teaspoons salt
1/2 cup whole wheat flour
2 tablespoons unsalted butter
1 cup milk or vanilla almond milk
Directions:
Directions:
Preheat oven to 425ºF. Spray a 12 count muffin tin with nonstick cooking spray.

In a medium bowl, sift together the flours, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, peanut butter, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.

Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate chips.

Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.

Bake for 5 minutes at 425ºF, then turn the heat down to 375ºF and bake for 12 - 15 minutes longer, until a toothpick inserted in the center comes out clean.
Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
12 big or 16-20 mini muffins
Preparation Time:
Preparation Time:
25 minutes (prep & bake)
Personal Notes:
Personal Notes:
Pairs well with a freshly brewed cup of coffee

 

 

 

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