These Peanut Butter Chocolate Chip Muffins are a quick and easy. They are tender, packed full of peanut butter flavor and studded with mini chocolate chips. It’s kind of like a Reese’s peanut butter cup only in muffin form!!
These muffins are a big hit around my house. They might even rank higher than the blueberry muffins I like to make!! My kids really enjoy eating these for a treat in their school lunches or for an afternoon snack.
You can even enjoy these for breakfast. It is sort of like eating dessert for breakfast!!
Feel free to make these a little healthier too. Just replace the white flour with whole wheat and reduce the amount of chocolate chips. You can also cut back on the brown sugar and add in some honey.
I also sprinkled some extra chocolate chips on top along with some coarse sugar. This is not necessary, I just wanted them to look extra pretty.
Peanut butter and toast has been my regular morning breakfast. It is about the only thing my stomach can, well, stomach in the morning. That is usually when my nausea is at its worst. Then I am fine the rest of the day to consume all things yummy.
So, when I made these I was really hoping that I could eat one for breakfast.
I could and I DID!! They go great with a cup of greek yogurt! 🙂
So, what are favorite kind of muffins??
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 2/3 cups peanut butter creamy or chunky
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup mini semi sweet chocolate chips
Preheat oven to 375 degrees F. Grease a muffin tin or line with 12 muffin liners. Set aside.
In a large bowl combine the flour and baking powder. In a medium bowl combine the milk, peanut butter, sugar, eggs and vanilla until smooth. Add to the flour mixture along with the chocolate chips and stir just until combined.
Spoon into prepared muffin tin and bake for 15 minutes or until toothpick inserted in the center of a muffin comes out clean. Remove from muffin tin and cool on a cooling rack.