Peanut Butter Chocolate Chip Muffins

Today I was in the mood for muffins, but I wasn't sure what kind to make. I can always eat a good pumpkin muffin but I hadn't thought ahead to make cinnamon chips, so that was out.  I thought about some simple cinnamon muffins but I just made cinnamon bread earlier this week.  And we did not have enough bananas for a banana nut muffin.  What to do, what to do?  Well, I finally decided to make some that I had made a couple months ago. They were pretty well received, so why not try them again?  (For whatever reason, I never blogged about them)

Peanut Butter Chocolate Chip.

I have to say they were even more well-received this time (I think my boys missed out on them last time I made them).  I had to hurriedly pack one up to save for me to eat another day. I was afraid there would be nothing left but crumbs.

Even better, they are easy.  I almost always have these ingredients on hand.  And it took me about 15 minutes to prepare, then about 20 to bake.

And they are pretty filling.

The peanut butter/chocolate chip combo is very tasty but it is not overwhelming. As much as I like peanut butter/chocolate chip candy bars, I don't want a candy bar for breakfast.  Well, this is a much more subtle combination of the two flavors in a very filling form. 

The one thing it isn't:  low calorie.  That is why I ate one and hid another for another day. :)

Ingredients:
2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup brown sugar

6 Tbsp butter, melted (I used unsalted)

1/2 cup peanut butter

2 large eggs

1 cup milk

3/4 cup chocolate chips (I used real semi-sweet)

Directions:
Pre-heat the oven to 375 degrees.

Line muffin tin with paper liners.  We had regular size muffins, but I think next time I will make minis.

Whisk the flour, baking powder, salt, and brown sugar together in a bowl.

In a another (large) bowl, mix the butter, peanut butter, eggs, and milk.

Add the flour mixture to the butter mixture.

Stir until combined.   Add in the chocolate chips and stir a bit more.

Spoon (I used my cookie dough scoop because the dough is pretty thick) into the muffin tins, filling to the top.

Bake for about 20 minutes at 375.

Let sit for 5 minutes before eating.

Enjoy!

Reba