Oh So Yummy Peanut Butter Chocolate Chip Muffins Food
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!
PEANUT BUTTER CHOCOLATE CHIP BREAD
This is a real kid friendly recipe--not to shabby for the grownups either 8). Recipe can be used to make mini-muffins or mini-loaves.
Provided by OceanIvy
Categories Quick Breads
Time 55m
Yield 5 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In bowl sift together flour, baking powder, baking soda and salt.
- In large bowl with an electric mixer, cream the butters and brown sugar; beat in eggs 1 at a time.
- Beat in buttermilk. Beat mixture until it is combined well; add flour mixture.
- Beat batter just until combined. Stir in chocolate chips.
- Divide batter among 5 buttered and floured loaf pans, 5 3/4x3 1/4x 2 inches.
- Bake in middle of oven for 40 to 45 minutes, or until a toothpick comes out clean.
- Remove breads from pans; let them cool right sides up on wire rack.
- Keep bread wrapped well in plastic wrap and foil, chilled 1 week or freeze 1 month.
Nutrition Facts : Calories 1321.2, Fat 71.2, SaturatedFat 25.3, Cholesterol 113.5, Sodium 1120.8, Carbohydrate 153.7, Fiber 11.3, Sugar 80.7, Protein 33.3
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