Description
Simple recipe for moist muffins combining peanut butter and chocolate chips.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, peanut butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer peanut butter flavor, use natural peanut butter that requires stirring.
- You can substitute milk with buttermilk for a slightly tangier muffin.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20
- Sodium: 250
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 25
Keywords: peanut butter, chocolate chip, muffins, breakfast, quick bread