These Chocolate Chip Peanut Butter Muffins are full of chocolate chips, and have plenty of peanut butter flavor. They are simply delicious!
Peanut butter is a staple at my home. We go through huge loads of it in scrumptious plans like these biscuits, Chocolate Chip Peanut Butter Scones, and Peanut Butter Waffles. Welcome on the peanut butter, baby!I posted a formula for peanut butter chocolate chip biscuits over two years prior. My family adores them, yet they call for buttermilk, and some of the time I’m out of buttermilk. (Furthermore, who has the opportunity to hurry to the store before breakfast?)
So I needed to discover another biscuit formula we preferred the same amount of that doesn’t need buttermilk. I attempted a couple of plans prior to coincidentally finding this one. These peanut butter biscuits are acceptable with or without chocolate chips, obviously chocolate makes them better.These biscuits are darn yummy! Obviously, I expected that they would be, they have more oil and sugar than my other formula. I utilized part entire wheat flour, so it adjust, isn’t that so? They likewise have more peanut butter, so the peanut butter flavor is more articulated.
My other formula makes an all the more light and feathery biscuit; while these are more thick and clammy. A big part of my family lean towards one formula, half favors the other. In any case, they everything considered me that they would cheerfully eat both of them. 🙂
Packed with peanut butter flavor, these muffins are good with or without chocolate chips!
- 1 3/4 cups *flour
- 2/3 cup brown sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 2/3 cup peanut butter
- 1/4 cup oil
- 1 egg
- 1 1/2 tsp vanilla
- 2/3 cup chocolate chips (optional)
- Mix together flour, brown sugar, baking powder, and salt in a large mixing bowl.
- In a smaller bowl, whisk together milk, peanut butter, oil, egg, and vanilla. Add wet ingredients to dry and stir just until moistened. Fold in chocolate chips if desired.
- Spoon batter into twelve well greased or paper lined muffin cups.
- Bake at 350° for about 20 minutes, or until lightly browned. Let cool in pan for about 5 minutes, then remove to cooling racks.
*I used 1 cup white flour and 3/4 cup freshly ground white wheat flour.