PEANUT BUTTER MUFFINS
Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they're so easy to make!
Provided by Sam Merritt
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
- Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently combine wet and dry ingredients with spatula.
- Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
- Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
- Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.
Nutrition Facts : ServingSize 1 muffin, Calories 370 kcal, Carbohydrate 40 g, Protein 8 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 23 mg, Sodium 249 mg, Fiber 2 g, Sugar 26 g
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.
HOME
Steps:
- Preheat oven to 375º F. Paper-line or grease 18, 2 1/2-inch muffin cups.
- Combine all-purpose flour, whole-wheat flour, baking powder and salt in small bowl. Beat butter, peanut butter and brown sugar in large mixer bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in morsels. Spoon batter into prepared cups, filling 3/4 full.
- Bake for 18 to 20 minutes or until wooden pick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in airtight containers.
PEANUT BUTTER-CHOCOLATE CHIP MUFFINS
Delight your guests with these wonderful muffins made using Original Bisquick® mix, peanut butter and chocolate chips - a warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 214 mg
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 ZUCCHINI MUFFINS
Sweet and spicy.
Provided by Kelly Ferretti
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 2.9 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 181.1 mg, Sugar 21 g
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.
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.
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
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