Chocolate Chip Peanut Butter Muffins Food

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.

PEANUT BUTTER CHOCOLATE CHIP MUFFINS

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

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 MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, stir Bisquick mix, milk, sugar and eggs just until dry ingredients are moistened. In small bowl, mix peanut butter and vanilla just until blended; stir in chocolate chips. Stir into batter. Divide batter among muffin cups, filling each two-thirds full.
• Bake 24 minutes or until lightly browned. Remove from pan to cooling rack. Serve warm.

PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS

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 MUFFINS

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.

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking powder, and salt together in a bowl.
• Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP BLENDER MUFFINS

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.