School is in full swing, so it is time to get back in the lunch box treat and after-school snack groove. These muffins are seated front and center. They are a moist and satisfying balance of peanut butter and chocolate without being too sweet for a snack or treat. Peanut butter is protein and chocolate has antioxidant properties. So they are good for you, right?!
Like most recipes, this one is flexible. My son likes chunky peanut butter and my girls like the smooth stuff, so I use a mixture of both to appease all. I like a mixture of milk and peanut butter chips, but you can use all chocolate if you prefer. I have even seen chocolate-peanut butter swirl chips at the market and I think those would be a tasty addition. Mostly I make them standard size for after school snacks, but they are a welcome addition to lunch boxes in mini size. Any way or size you make them, a plate full of these with a tall glass of milk will be a much appreciated bit of sustenance when saddled with a stack of homework.
*One note-- when filling the muffin tins, be generous. Normally one would fill a muffin tin about 2/3 full, but these muffins need to be filled all the way to the top for a perfect bakery-style dome.
Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins
makes 12 standard muffins
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 Tablespoons (3 ounces) unsalted butter, melted and cooled
2/3 cup packed light brown sugar
1/2 cup peanut butter (chunky, smooth, or a mixture of both)
2 extra large eggs
1 cup milk (whole milk or 2%)
1/2 teaspoon pure vanilla extract
1/2 heaping cup milk chocolate chips
1/2 heaping cup peanut butter chips
Preheat oven to 375º F. Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until combined; fold in the chocolate and peanut butter chips. Fill each prepared muffin cup to the top. This should ensure a nice dome. Bake for 18-20 minutes, or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed. Cool in the pan for 5 minutes. Remove the muffins from the pan and cool on a wire rack. Serve slightly warm or at room temperature. Enjoy!
Source: Adapted from Baking Bites