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 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.
CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS
Steps:
- Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
- In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
- Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!
OH SO YUMMY PEANUT BUTTER CHOCOLATE CHIP MUFFINS
I found this on the Domino Sugar brand website. Boy what a great muffin recipe. I looked on this site and most did not use this amount of peanut butter. I think you could exchange the creamy peanut butter for crunchy but I end up using chopped roasted peanuts too so that is accounted for in this recipe. If you want to skip that step then just use crunchy peanut butter. They suggested a glaze of chocolate icing but I find that is too sweet and we like these as more of a snack and not a dessert. Hope you enjoy.
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Lightly grease 12 large muffin cups (16 medium size) or line with paper baking cups; set aside.
- In large bowl, combine flour, baking soda and salt and set aside.
- In another large mixing bowl, cream butter, peanut butter and sugar. Add eggs. Then gradually add milk and combine well.
- Add dry ingredients to peanut butter mixture and mix with a spoon until dry ingredients are moistened. Add chopped peanuts and chocolate chips and mix with a spoon. Mixture will be stiff. If you find it too stiff then add 1-2 tablespoons of milk to the batter. It is not to be runny though.
- Spoon batter into each muffin cup, filling cup. Bake 15-20 minutes or until lightly browned. Cool in muffin cups on wire rack for 5 minutes. Remove; cool completely.
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.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP BLENDER MUFFINS
A flourless muffin made with 8 everyday ingredients. This soon-to-be favorite recipe's just needs a quick mix in the blender for the easiest baking of your life.
Provided by Megan Olson
Categories Bread Quick Bread Recipes Muffin Recipes
Time 24m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
- Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
- Pour batter into the prepared muffin tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 26.5 g, Fat 15.3 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 215.9 mg, Sugar 20.9 g
PEANUT BUTTER-CHOCOLATE CHIP MUFFINS
Bring two classic flavors back together again for our Peanut Butter-Chocolate Chip Muffins. Peanut-Butter Chocolate Chip Muffins are not to be missed.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Mix flour, sugar and baking powder in large bowl. Whisk eggs in medium bowl. Add milk, peanut butter and butter; mix well. Add to flour mixture; stir just until moistened. Stir in 1 cup chocolate morsels.
- Spoon into 18 paper-lined muffin cups. Sprinkle with remaining chocolate morsels.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BANANA PEANUT BUTTER CHIP MUFFINS (LIGHT)
From R. Reisman. Haven't made these yet but they sure look yummy!! I'm sure these will be a big hits with kids!
Provided by Redsie
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray 12 muffin cups with vegetable spray.
- In large bowl or food processor, combine sugar, oil, peanut butter, banana, egg and vanilla; mix until well blended. In another bowl combine flour, baking powder and baking soda; add to batter and mix just until blended. Stir in yogurt and chocolate chips.
- Fill muffin cups half-full. Bake for 15 to 20 minutes, or until tops are firm to the touch and cake tester inserted in the center comes out dry.
Nutrition Facts : Calories 158.2, Fat 6.8, SaturatedFat 1.5, Cholesterol 17.9, Sodium 129.7, Carbohydrate 22.6, Fiber 0.9, Sugar 14.8, Protein 2.8
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