I’ve had a serious hankering for muffins lately for breakfast. Now when it comes to muffins there are a couple of varieties: healthy, healthy-ish, and just-call-it-a-cupcake. (You know what I’m talking about)! When I started down the path of making some Peanut Butter Chocolate Chip muffins, I was thinking they’d fall into the just-call-it-a-cupcake category, but these actually are more healthy-ish. The low sugar content in the dough yields a peanut buttery bread-like muffin that’s very mildly sweet. Definitely don’t leave out the chocolate chips without increasing the sugar content in this recipe. These were also more filling than expected and the peanut butter helped keep my tummy full longer, which is even better!
What’s your favorite muffin variety? I need some new flavors!
Peanut Butter Chocolate Chip Muffins
Yields: 1 dozen muffins
2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
3 Tbsp unsalted butter, melted
1/2 cup peanut butter
1 cup whole milk
1large egg, beaten
3/4 cup chocolate chips
Preheat oven to 350°. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate medium sized bowl, whisk together the butter, sugar, peanut butter, eggs, and milk. Pour the wet ingredients into the dry and stir just until combined; fold in the chocolate chips.
Coat a nonstick muffin pan with cooking spray (or line with muffin liners). Fill each muffin cup about 3/4 full with batter. Bake 15-20 minutes or until light golden brown. Cool on a wire rack. Best served same day.
Source: Adapted from Real Simple
Tagged as:
Breakfast,
chocolate,
Muffins
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They are delicious! Thank you so much for the recipe!
I used 1 cup of all purpose flour with 1 cup of whole wheat flour and it worked well, other than having to add a bit more liquid.
I like the low sugar content and the bread-like consistency!
Next time I might add more peanut butter for a more noticeable peanut butter flavour, or I might add some peanut butter chips to the mixture!