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!"
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by smiele photo by smiele
photo by Redsie photo by Redsie
photo by 5hungrykids photo by 5hungrykids
photo by Chef Judith Irene photo by Chef Judith Irene
Ready In:
35mins
Ingredients:
10
Yields:
24 mini muffins
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ingredients

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directions

  • 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.

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Reviews

  1. I love peanut butter and chocolate so these sounded delicious, but they did not live up to my expectations. They were dry and the flavor was just so-so. I did not overcook them so that is not why they were dry; I baked mine at 325 degrees for 10-11 minutes and they tested done. (The recipe says to cook them at 350 for 15-20 minutes.) I do not think I will make these again.
     
  2. I made these yesterday morning, and I thought they were just ok. I followed the recipe almost exactaly, the only change I made was to make regular sized muffins, and I had to bake them for 25 mins to get them done. The tase was pretty good, but they are just so dense.....maybe they would have been better bite sized. I probably won't try again to find out. <br/>Thanks for posting, it's always nice to try a different recipe!
     
  3. Good basic muffin recipe. I substituted cannabis infused coconut oil. Good texture, just kinda bland. I bakedon't at 350 for 15. Gonna find a recipe with a more peanut buttery flavor.
     
  4. My family loves chocolate & peanut butter so I tried the PB chocolate chip muffins. I added extra chips, other than that I followed the recipe. The batter looked a little greasy. I think the combination of oil & peanut butter was a little too much. The texture was a little more like a cookie than muffin. I think I will try again but use a basic muffin recipe & substitute some peanut butter in place of butter. But, Thanks for the idea. I'm sure my family will enjoy them.
     
  5. I substituted applesauce for the oil, but otherwise did not change a thing. They turned out great!
     
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Tweaks

  1. My family loves chocolate and peanut butter so I tried the PB chocolate chip muffins. I added extra chips, other than that I followed the recipe. The batter looked a little greasy. I think the combination of oil and peanut butter was a little too much. The texture was a little more like a cookie than muffin. I think I will try again but use a basic muffin recipe and substitute some peanut butter in place of butter. But, Thanks for the idea. I'm sure my family will enjoy them.
     
  2. I substituted applesauce for the oil, but otherwise did not change a thing. They turned out great!
     

RECIPE SUBMITTED BY

Very happily married and mom of four kids. I work FT as a nurse and I also work PT as a writer and a legal secretary. LOVE to cook! I'm always looking for something simple and full of flavor. Something unique. I live in scenic upstate New York...right in the heart of apple country.
 
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