Tuesday, November 4, 2008

PB Chocolate Chip Muffins

I wasn't going to blog these anytime soon. I first made them before I started my blog, and even though I loved these muffins I was going to put off blogging them because they'd been done quite a bit and I figured I would try some new things first.

But we were taking Joey over to my Grandpa's for a quick visit on Halloween, and my Grandpa loves the chocolate/peanut butter combination. I knew he would love these muffins, so I made a batch that morning. And I figured, as long as they're here, I might as well blog them. :)

I originally got the recipe from Annie's Eats, and they are some of the best muffins I have ever tasted, let alone made myself. The only thing I might alter in the future is to try and incorporate some oats into them (I just couldn't try it this time in case it didn't turn out -- didn't want to leave Grandpa with no muffins; I'll blog it if it works when I try it).

Peanut Butter Chocolate Chip Muffins
  • 2 ¼ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup brown sugar
  • 6 tbsp. butter, melted and cooled
  • ½ cup peanut butter
  • 2 large eggs
  • 1 cup milk
  • ¾ cup chocolate chips

Preheat oven to 375. Line a muffin pan with 12 paper liners.

In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.

In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean (the two batches I've done have taken over 20 minutes). Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

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