January 4, 2012

Peanut Butter Chocolate Chip Muffins

Bismillahir Rahmanir Raheem

Peanut butter and chocolate. Need I say anymore? I think we all agree they go together beautifully. It's also the easiest option to turn to when PBJ's are the food of the month in your house and cupboards are full of peanut butter jars.

These come together quickly and easily. They make for a fun weekend breakfast addition or are rich enough to stand alone as a weeknight dessert. They store beautifully, making them ideal for lunch boxes or a midnight snack...whatever floats your boat.

But whatever you do or whenever you eat them, they are screaming for a glass of cold milk by their side. Enjoy!

Peanut Butter Chocolate Chip Muffins

1 3/4 cups all purpose flour
2/3 cup firmly packed brown sugar (light or dark)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk at room temperature (I use 2 %)
2/3 cup peanut butter (smooth or chunky)
1/4 cup vegetable oil (canola is my preference)
1 large egg at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup semisweet chocolate chips (feel free to use milk chocolate)

1. Preheat oven to 350ยบ

2, Lightly grease a 24 count mini-muffin pan or 12 count regular size muffin pan. Alternatively, you can use muffin liners.

3. In a bowl, stir together flour, brown sugar, baking powder and salt.

4. In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended. 

5.Make a well in the center of the dry ingredients. Add liquid ingredients and stir just to combine. 
Add the chocolate chips.

6.Spoon batter into prepared muffin cups. Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean. Place muffin tin on wire rack and cool for five minutes before removing muffins. Serve warm or cool completely and store in an airtight container at room temperature.