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Peanut Butter Chocolate Chip Muffins 2
Peanut Butter Chocolate Chip Muffins 2
- Recipe Submitted by Angel Delight on 08/31/2014
Category: Breakfast, Chocolate
Ingredients List
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 2/3 cup creamy peanut butter (I used Jif)
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1 cup milk (I used 2%)
- 3/4 cup chocolate chips
Directions
1. Preheat oven to 425 degrees F. Spray a 12 count muffin tin with nonstick cooking spray.
2. In a medium bowl, sift together the flours, baking powder, and salt.
3. 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.
4. Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate chips.
5. Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
6. Bake for 5 minutes at 425, then turn the heat down to 375 and bake for 12 - 15 minutes longer, until a toothpick inserted in the center comes out clean.
7. Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
2. In a medium bowl, sift together the flours, baking powder, and salt.
3. 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.
4. Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate chips.
5. Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
6. Bake for 5 minutes at 425, then turn the heat down to 375 and bake for 12 - 15 minutes longer, until a toothpick inserted in the center comes out clean.
7. Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
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