Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, peanut butter chocolate chip muffins. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A simple recipe for moist, soft peanut butter muffins (loaded with chocolate chips!). You're going to love these peanut butter muffins. And while technically they may be better categorized with desserts rather than with breakfast, I've definitely been enjoying these for breakfast recently.
Peanut Butter Chocolate Chip Muffins is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Peanut Butter Chocolate Chip Muffins is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook peanut butter chocolate chip muffins using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Peanut Butter Chocolate Chip Muffins:
- Take 2 cups flour
- Prepare 2 tsp baking powder
- Take 1/2 tsp salt
- Take 2/3 cup peanut butter (I used creamy)
- Get 2 tbsp butter, softened
- Get 1 cup packed brown sugar
- Take 2 eggs
- Take 3/4 cup milk
- Prepare 1 tbsp vanilla extract
- Prepare 1 1/2 tsp almond extract
- Make ready 1 1/2 cups chocolate chips
Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. I was curious about the addition of peanut butter chips and gaiam masala additions. I had tones of zucchini to use up and thought I would give this a try. Peanut butter chips - you can find them in the baking section of your grocery store!
Steps to make Peanut Butter Chocolate Chip Muffins:
- Preheat oven to 350°. Line a muffin tin with paper liners, or grease with butter or cooking spray.
- Sift flour, baking powder, and salt in a small bowl.
- Beat butter, peanut butter, and brown sugar in a large bowl until creamy, 3-4 minutes. Add eggs, milk, and vanilla and almond extracts; beat until smooth.
- Add flour mixture to peanut butter mixture; stir with a wooden spoon until just blended. Stir in chocolate chips.
- Spoon batter into prepared cups (I use an ice cream scoop for even muffins), filling about 3/4 full. There will be a little mixture left over, but not much.
- Bake at 350° for about 25 minutes, checking at 20 minutes, or until a toothpick comes out slightly sticky.
- Cool pans on wire racks for about 5 minutes, and then remove from tin to cool completely.
How To Freeze Peanut Butter Chocolate Chip Muffins. Wrap your muffins in plastic wrap, aluminum foil or put in a. These Vegan Peanut Butter Muffins are amazing! They are super easy to make and take very little time to mix together as you need only one bowl and a spatula (no mixer, no whisk, no creaming or folding). Delight your guests with these wonderful muffins made using Original Bisquick® mix, peanut butter and chocolate chips - a warm treat.
So that’s going to wrap it up with this exceptional food peanut butter chocolate chip muffins recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
