Earlier this week I was planning on making some raspberry muffins for breakfast. I had everything out and ready to go, and only then did I see that my raspberries were growing fuzz…eww! Since I had my heart set on muffins, I decided to finally try this recipe as I have had it saved for quite some time. Coincidentally it had similar ingredients overall, so it worked out perfectly. As much as I hate waste, especially when it comes to one of my favorite fruits, I’m kind of glad my rasberries went bad because these muffins were great! They look gorgeous with beautiful puffy domes, and they smell irresistible. The peanut butter flavor is spot on. I’m not a chocolate and peanut butter fiend as so many people seem to be, so I thought this was just the right amount and not too overwhelming. Paired with a fruit and yogurt smoothie, these made for a quick and delicious breakfast. I only made a half batch but now I’m definitely wishing I had made all 12!
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. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
Source: adapted from Baking Bites