As I mentioned in the previous blog, I would love to share the recipe for these yummy Peanut Butter Chocolate Chip Muffins.They turned out just rich enough to eat. They could make a fun breakfast or dessert. This picture is of a day old muffin.
I really liked theses muffin tops, which is no surprise, because I typically like the tops. I wonder if there is a pan for only making muffin tops? There must be. Some bakeries sell the muffin and tops, and I just can't imagine what they would do with left over muffin bottoms.
Peanut Butter, Chocolate Chip Muffins
Yield 12
Ingredients
oil, butter, Pam for greasing the pan, or use muffin liners
2 cups all-purpose flour
1 Tbsp. baking powder
1/8 tsp. salt
Heaping 1/2 cup firmly packed brown sugar
2 large eggs
3/4 cup milk
6 Tbsp. oil or melted, cooled butter
Heaping 1/2 cup peanut butter
1 1/2 cups semi-sweet chocolate chips
1. Preheat the oven to 400 degrees. Grease 12-cup muffin pan.
2. Mix together flour, baking powder and salt in a large bowl. Add the brown sugar.
3. Beat the eggs is a large bowl. Beat in milk, oil, and peanut butter. Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir until combined, but do not over mix. Gently fold in chocolate chips.
4. Spoon batter into the prepared muffin pans. This should be the perfect amount of batter for 12 muffins, so the wells will seem very full. The muffins only rise a little. Bake in a preheated oven for about 20 minutes. Muffins should be well risen, golden brown, and firm to the touch.
5. Let the muffins cool for 5 minutes in the pan. then serve warm or transfer to a wire rack to cool completely.
These microwave well for a fresh muffin flavor, but they are best right out of the pan. Enjoy!
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