Peanut butter and chocolate are one of the world’s greatest food combinations, right? You probably mainly eat it for dessert, as in things like this pie. With these muffins you can enjoy them for breakfast. So you can get your peanut butter and chocolate fix first thing in the morning! This recipe is easy. No mixer required. Just 2 bowls, a spoon and some arm power for stirring.

These muffins are large. You fill the muffin cups all the way to the top so that you get a nice large dome, reminiscent of something you would find at your local bakery or coffee shop. The peanut butter is is not overwhelming while the muffin itself is not overly sweet. It is a nice way to begin your day. Or perfect for your afternoon with a cup of tea or coffee.

Peanut Butter Chocolate Chip Muffins

yields: 12 muffins

Ingredients:

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, melted and cooled
2/3 cup light brown sugar
1/2 cup peanut butter
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:

Preheat oven to 375 degrees F. Grease a muffin pan with cooking spray or line with paper liners and set aside.

In a medium or large size bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the butter, brown sugar, peanut butter, eggs, mlk and vanilla. The mixture will probably not be smooth, and that’s ok. Pour the wet ingredients into the dry ingredients and stir until combined, being careful not to over-stir. Stir in the chocolate chips. Fill each muffin cup to the top. Bake for 18-20 minutes, or until a toothpick comes out clean and the muffins are golden brown and delicious. Cool slightly before serving.

Leftover tip: These muffins keep for about 1-2 days at room temperature before drying out. They are best eaten within 24 hours. Although, ours did not last that long!

Recipe Source: The Galley Gourmet

Linked to: Chef-in-Training