A collection of labs at UTM hold a weekly Thursday social–just an opportunity to have a few afternoon snacks and chat. In the past, I’ve brought pie and various other types of desserts, but it had been awhile since I’d baked for it. I was feeling remiss, though lazy and didn’t want to shop for groceries. This recipe was perfect because it could be made with what I had on hand (plus provide breakfast for me for a few days). Win win.
from 750 Best Muffin Recipes
Makes 16 muffins
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup packed light brown sugar
2/3 cup creamy peanut butter
1/3 cup unsalted butter, melted
1 tsp vanilla extract
1 1/4 cups milk
1 cup semisweet chocolate chunks or chips
Preheat oven to 400 F. Grease two 12-cup muffin pans.
In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, combine brown sugar, eggs, peanut butter, butter, and vanilla until blended and smooth. Whisk in milk until well-blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
Divide batter equally among prepared muffin cups. Bake in preheated oven for 15 to 19 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
A few notes on preparation: I didn’t have creamy peanut butter on hand, so I substituted chunky peanut butter. I used chocolate chips.
Simple and straightforward to make. Super tasty. Peanut butter and chocolate is a classic combination, and it paired beautifully when in muffin format. I worried the peanut butter might make them feel heavy, but was pleasantly surprised at how relatively light these muffins felt. Despite feeling light, even just one felt quite filling. A good breakfast muffin that keeps you full until lunch!