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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