Best 3 Oh So Yummy Peanut Butter Chocolate Chip Muffins Recipes

CHOCOLATE CHIP PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
• In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
• Add the milk and the vanilla extract, and whisk together.
• In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
• Finally, fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
• Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.

PEANUT BUTTER CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350/gas 4.
• Measure flour using the spoon (not scoop) method.
• Into a medium sized bowl sift flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• In a small jug mix vanilla extract and milk, set aside.
• In a large bowl mix melted butter with peanut butter followed by sugar, beat until light and fluffy.
• With a fork, whisk egg until lightly beaten and in two steps pour into butter/sugar mixing to combine.
• Next in three steps start to add the flour alternating with the milk (flour, milk, flour, milk, ending with flour).
• Finally fold in chocolate chips.
• Spoon batter into paper lined muffin tin and bake for 20-23 minutes.

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Steps:

• Preheat oven to 375º F. Paper-line or grease 18, 2 1/2-inch muffin cups.
• Combine all-purpose flour, whole-wheat flour, baking powder and salt in small bowl. Beat butter, peanut butter and brown sugar in large mixer bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in morsels. Spoon batter into prepared cups, filling 3/4 full.
• Bake for 18 to 20 minutes or until wooden pick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in airtight containers.