How did I not think of this myself?
Peanut butter. Chocolate. MUFFINS.
And yet, although I’ve combined the two many times, it never occurred to me to combine them in a muffin.
I have to say, I’m kind of embarrassed.
Not for long, though. The point is that I made them. And ate them. And naturally, loved them.
You can see that I also made baby muffins. I know they’re really called mini muffins, but look at them! They are such babies.
Such sneaky babies, also. Because who eats just one? Those things are like the size of a spoonful of macaroni…if that.
In other words, they’re kind of a waste of a paper liner. Whenever I make them, I ask myself why I bothered.
And then I remember: I like cute food.
No matter which size you make them, though, these are the perfect pantry-item muffins. I bet you have all the ingredients in your kitchen right now.
I bet you also want one of these muffins right now.
Which is great, but also sort of not. Because these really need to cool in the fridge overnight for you to get the best flavor.
I know you’re going to eat one straight from the oven anyway. (I did.) Just don’t be too disappointed when you realize the flavor hasn’t settled yet.
And remember to head back for more in the morning.
Slightly adapted from Can’t.Stop.Baking
Yield: 20-22 muffins
- 2 cups whole wheat flour
- 1 Tbsp baking powder
- ¼ cup white sugar
- ½ cup brown sugar
- ½ tsp salt
- ¾ cup peanut butter (I used unsweetened)
- 2 Tbsp butter
- 1 cup milk
- 2 eggs
- 1 Tbsp vanilla extract
- ¾-1 cup chocolate chips
1. Preheat oven to 400 F/ 200 C. Line your muffin pan with paper liners and set aside.
2. In a medium bowl, combine flour, baking powder, sugars, salt, peanut butter, and butter. Mix until it somewhat resembles coarse crumbs.
3. In a seperate bowl, beat together milk, eggs and vanilla. Gently add the milk mixture to the flour mixture, being careful not to overmix. Once there are no dry flour spots, stir in chocolate chips (I used ¾ cup and was satisfied, but if you want your muffins loaded with chips, use the full cup).
3. Fill paper muffin cups most of the way and bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin or two comes out clean.