You know why you should like Jen from Beantown Baker? Because her favorite color is also purple! Well okay, you should probably love her blog for the fact that it’s filled with things like Peanut Butter Chocolate Chip and Bacon Blondies, Cranberry Cheesecake Spread, and a Purple Ombre Cake rather than her color preferences, but I’m just saying it doesn’t hurt :-). If you don’t believe me, I’ll just let her do the talking…
Hi everyone! My name is Jen and I blog over at BeantownBaker.com. As the name implies, I live in Boston and I love to bake! I’ve been blogging a little under 5 years and I just recently celebrated my 1000th Post! I live in a tiny condo with my Hubby and our two fat cats. I also blog for Yankee Magazine over at Cooking New England. But enough about me, let’s talk about some muffins.
I made these muffins a couple months ago when my first niece entered the world. I wrapped them up individually so my brother and his wife could keep them in the freezer and just grab one for a quick snack.
Peanut butter and chocolate are such a classic combination, it’s not wonder these were such a hit. I’ve officially become obsessed with PB&Co’s White Chocolate Wonderful and used it in this recipe. It gives an almost caramel flavor to the muffins and anything it touches. The only thing I’d do different next time is make a double batch so that I could have kept some for myself.
Peanut Butter Chocolate Chip Muffins – Recipe from Baking Bites – makes 24
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (crunchy or smooth)
1 cup milk
3/4 cup chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.