Sunday, April 28, 2013

Peanut Butter Chocolate Chip Muffins: Breakfast or Dessert?


My aunt and uncle gave me a cookbook for my birthday back in January called Peanut Butter Sweets, and every single recipe in the book uses peanut butter. They know the way to my heart (or is it mouth or stomach?).

So, one recent sunny Sunday afternoon, I was craving a peanut butter snack, as is often the case, and I decided to head to my peanut butter cookbook. I had all the ingredients on hand to make these simple and totally scrumptious peanut butter muffins. I added chocolate chips to them because the only thing better than peanut butter is when you pair it with chocolate.


I cut into a muffin, hot out of the oven, and it not only took care of my craving, but it was impressively moist and peanut buttery, with chocolate chips that were ooey gooey, and a cross section featuring a perfect crumb. And that makes it something I'd do again without hesitation.

Thank you, Aunt Debbie and Uncle Phil, for the cookbook!

And now to stump you with what's stumping me, I must ask, is a peanut butter chocolate chip muffin a breakfast item? Or a dessert?


Peanut Butter Chocolate Chip Muffins
Adapted from a recipe by Pamela Bennett in Peanut Butter Sweets
Makes 12 large muffins or 36 mini muffins

2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup smooth peanut butter (I recommend using Skippy rather than a natural brand)
2 tablespoons butter at room temperature
1 cup milk
2 eggs
1 1/4 cups chocolate chips

Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or grease or spray each cup. I prefer greasing the cups over using paper liners.

Sift together the flour, sugar, baking powder, and salt. Transfer these dry ingredients to the bowl of a stand mixer. Add the peanut butter and butter and beat just until you see coarse crumbs forming. Add the milk and eggs and mix just until well combined. Don't overmix. Gently stir in the chocolate chips. The batter will be thick and gloppy.

Spoon the batter into the prepared muffin cups, filling each cup 3/4 full. Bake for about 15 minutes.


Step-by-Step in Pictures
Add the sifted flour, sugar, baking powder, and salt together in the bowl of a stand mixer and stir together...

Add the peanut butter and butter and blend...

Once coarse crumbs form, stir in the milk and eggs...

But don't overmix!

Gently stir in the chocolate chips...

Fill each greased muffin cup about 3/4 full...

Bake at 400 degrees F for about 15 minutes until a toothpick inserted in the center comes out clean...

Enjoy!

3 comments:

Mom said...

Those look like perfect muffins! In answer to your question, breakfast or dessert, I vote for breakfast, snack, and dessert! Wish I had one tonight... :-)

Margaret P., Ann Arbor, MI said...

You're back! Yay! This recipe looks fabulous - I'm printing it now. As for breakfast versus dessert... Well, breakfast only if there's something whole grain in it, so it would need some whole wheat flour to = breakfast (but I don't know if that would work with this recipe or just dry things out...). Dessert? No, not a muffin. Muffins just don't cut it as dessert, even with chocolate chips. So I vote for SNACK - yes, that's the ticket - definitely a snack!

JanAlyssa said...

Yay, more recipes! Those look soooo moist and delicious :)

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