Peanut Butter Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
peanut butter
chunky or smooth |
|
| 2 | tablespoons |
butter
melted |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
milk
|
|
| 6 | ounces |
chocolate chips
semi-sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
peanut butter
chunky or smooth |
|
| 3E+1 | ml |
butter
melted |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
milk
|
|
| 173.4 | ml/g |
chocolate chips
semi-sweet |
|
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl, combine peanut butter and melted butter; stir until well blended.
Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda.
Add to peanut butter mixture along with milk and chocolate chips.
Stir just until combined. Spoon batter into 12 paper-lined 2½- to 3-inch muffin tins.
Bake 20 to 25 minutes or until muffins spring back when lightly touched in center.
Serve warm or at room temperature.
