CHOCOLATE CHIP PEANUT BUTTER MUFFINS
Chocolate Chip Peanut Butter Muffins are super moist, full of peanut butter flavor, and stuffed with mini chocolate chips ~ these protein packed energy boosters are a family favorite!
Provided by Sue Moran
Categories Breakfast
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 431 kcal, Carbohydrate 51 g, Protein 8 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 33 mg, Sodium 249 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
PEANUT BUTTER MUFFINS
Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they're so easy to make!
Provided by Sam Merritt
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
- Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently combine wet and dry ingredients with spatula.
- Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
- Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
- Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.
Nutrition Facts : ServingSize 1 muffin, Calories 370 kcal, Carbohydrate 40 g, Protein 8 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 23 mg, Sodium 249 mg, Fiber 2 g, Sugar 26 g
HOME
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.
PEANUT BUTTER CHOCOLATE CHIP MUFFINS
This is our favourite Peanut Butter muffin recipe, (having tried a few). The balance of flavours is just right, they're not too heavy and very moreish. That said I deliberately make just six at a time! However should you want to bake a full batch this recipe doubles with equal success.
Provided by Fili Eve
Categories Quick Breads
Time 33m
Yield 6 muffins, 5-6 serving(s)
Number Of Ingredients 11
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.
PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS
PERFECT for snacking, breakfast on the go, school lunches, preschool snacks...and don't forget a big cold glass of milk to wash them down!
Provided by NYAmy
Categories Quick Breads
Time 35m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
- I just spray with non-stick spray.
- Stir together flour, brown sugar, baking powder and salt in a large bowl.
- In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
- Make a well in the center of the dry ingredients.
- Add liquid ingredients and stir just to combine.
- Add the mini chocolate chips (I've also used the regular sized ones).
- Spoon batter into prepared muffin cups.
- Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
- Place muffin tin on wire rack and cool for five minutes before removing muffins.
- Serve warm or cool completely and store in an airtight container at room temperature.
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI MUFFINS
Sweet and spicy.
Provided by Kelly Ferretti
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 2.9 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 181.1 mg, Sugar 21 g
PEANUT BUTTER CHOCOLATE CHIP MUFFINS
Two favorite flavors in one muffin! Update 8/3/03: I made these muffins today with smooth peanut butter rather than chunky, egg beaters instead of eggs and I used a mix of mini chocolate chips and peanut butter chips. Very good!
Provided by Good Vibe Goddess
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*.
- Combine flour, sugar and baking powder. Cut peanut butter and margarine into dry mixture until coarse crumbs appear.
- In a small bowl combine eggs and milk. Add to flour mixture and stir until mixture is lumpy.
- Fold in chocolate chips.
- Spray muffin tins with cooking spay or use paper liners. Fill cups to 2/3 full,.
- Bake 12-15 minutes until lightly browned.
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- Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray. You can also line the muffin tray with muffin liners if preferred.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt peanut butter chips and chocolate chips. Set aside.
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- Divide the batter equally into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes before serving.
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