I’ve discussed my love of muffins many times on this blog and I stand by my feelings. Today, I have a favorite for you–peanut butter chocolate chip muffins! Two of my favorite flavors in my favorite bready shape!
This is a standby recipe in our house and, to be honest, I usually make a 4x batch of these since they freeze perfectly! I just freeze them either in the pan or in a single layer until they are hard, then pop them into large freezer bags. They’ll defrost on the counter overnight or in a few hours in a lunchbox.
These are as easy as pie to put together and, since there are many lickable things in the batter, are a great option for cooking with kids. I’ve made these with both smooth and crunch peanut butter and both work fine.
These are dense, heavy muffins with a strong peanut butter flavor and are quite sweet for a breakfast muffin. I’d say if you don’t like a sweet morning muffin, these would be a fantastic option for a cupcake with a little chocolate frosting or ganache on top.
These stay fresh for a few days before getting hard but they don’t last long in my house anyway.
Peanut Butter Muffins
2 1/4 cups 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 (crunch or smooth)
2 large eggs
1 cup milk
3/4 cup milk or semi-sweet (I used semi-sweet) chocolate chips
Preheat oven to 375F.
In a large bowl, whisk together flour, baking powder, salt and brown sugar. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
Pour into flour mixture and stir until just combined. Stir in chocolate chips.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.