Kid #1 was sleeping in. Kid #2 was up and at ’em like always. So, we decided to have freshly baked muffins ready to surprise the oldest. Fast to make, the ingredients are all pantry staples. Flour, brown sugar, baking powder, milk, peanut butter, you know, nothing fancy.
The original recipe is supposed to make four dozen mini muffins, but I chose to make one dozen regular-sized peanut butter chocolate chip muffins instead. If you do choose to make mini muffins, I would recommend using mini chocolate chips so you don’t end up with too much chocolate and not enough muffin. I used not quite 2/3 cup of chocolate chips. It was the perfect ratio for our tastes. Studded with chips, but not overwhelmingly so.
You can use the chunky peanut butter called for in the recipe or you can switch it out with creamy peanut butter. I generally prefer soft, uncrunchy muffins but it is up to you! Either way will be wonderful, I am sure. Just be sure to use name brand peanut butter! Generic brands don’t often jive well with recipes for baked goods.
Another Taste of Home recipe clipping, I have years and years worth of magazine and newspaper clipping to comb through. I just wish I had a better way of keeping them organized! Anyone have any ideas about that? Those sticky photo pages have ruined a few of them so I’d love to find something I can browse through but without the potential for damage!
Peanut Butter Chocolate Chip Muffins Recipe
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