Peanut Butter Chocolate Drops Muffins Food

PEANUT BUTTER MUFFINS

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.

PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin papers (you'll end up with 12-14 muffins total).
• In a large bowl whisk together the flour, baking powder and salt.
• In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth.
• Turn the mixer down to low speed and mix in the milk and sour cream.
• Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips.
• Spoon the batter into the prepared muffin pan, filling each to the top of the paper (you'll end up with 12-14 muffins total).
• Bake for 16-18 minutes, or until an inserted toothpick comes out clean (except for the melted chocolate chips).

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.

NO-BAKE CHOCOLATE-PEANUT BUTTER DROP COOKIES

Steps:

• Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined.
• Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.

PEANUT BUTTER CHOCOLATE DROPS MUFFINS

Steps:

• In a medium bowl, sift together the flours, baking powder, and sea salt. Set aside.
• In a large bowl of an electric or stand mixer, cream butter, peanut butter, and brown sugar until smooth and well combined.
• Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
• Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate drops.
• Spoon the batter into the into the greased or lined with muffin paper liners muffin tins, filling them evenly. Sprinkle the tops with some chocolate drops.
• Bake the muffins at 220ᵒC for 5 minutes. Reduce temperature to 190ᵒC and bake for additional 12 - 15 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes. Take out of the tins and allow to cool completely.

CHOCOLATE PEANUT BUTTER MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners and set aside.
• In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined.
• Add brown sugar and sugar and beat until light and fluffy.
• Add eggs and vanilla and beat well.
• In sifter or sieve, combine flour, cocoa, baking powder, and baking soda.
• Sift into peanut butter mixture; add milk, and stir until batter is smooth.
• Fold in 1 cup chocolate chips.
• Spoon batter into prepared muffin cups.
• Bake for 20-25 minutes or until muffins spring back when touched in center.
• Remove to wire racks to cool.
• In small bowl combine 1/2 cup chocolate chips with 2 tablespoons peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth.
• Frost muffins.