Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins
makes 12 standard muffins
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 Tablespoons (3 ounces) unsalted butter, melted and cooled
2/3 cup packed light brown sugar
1/2 cup peanut butter (chunky, smooth, or a mixture of both)
2 extra large eggs
1 cup milk (whole milk or 2%)
1/2 teaspoon pure vanilla extract
1/2 heaping cup milk chocolate chips
1/2 heaping cup peanut butter chips
Preheat oven to 375º F. Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until combined; fold in the chocolate and peanut butter chips. Fill each prepared muffin cup to the top. This should ensure a nice dome. Bake for 18-20 minutes, or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed. Cool in the pan for 5 minutes. Remove the muffins from the pan and cool on a wire rack. Serve slightly warm or at room temperature. Enjoy!
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