Good afternoon! I will keep this short..there isn't much to say here aside from who doesn't like chocolate and peanut butter together? Okay, I know there are SOME people that don't, but I think the majority of us DO! It is a classic combination that works out perfectly for these muffins. These rose up beautifully and are so delicious. I prefer any peanut butter baked good to cool completely before I eat it, so these were even better the next day. I do hope you make them and enjoy them!
2 1/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, melted and cooled
1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)
1 Cup Milk
3/4 Cup Mini Semi-Sweet Chocolate Chips
In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
I love the photo of the falling chocolate chips! What could be better?ReplyDelete
they look soo good!! These are def being made soon! (gotta buy choc chips first haha)ReplyDelete
ohhh I want some now please. My address is 15.........ReplyDelete
We love peanutbutter and chocolate together. I'll have to make these yummy looking muffins for my daughter; I think she might be addicted!ReplyDelete
i have to be careful with muffins like this because i want to eat the whole batch!ReplyDelete
Oh how I would love one of these now...ReplyDelete
The best food pairing in the world! Thanks for sharing these! :)ReplyDelete
Love that photo of the chocolate chips being poured into the bowl! Great action shot!ReplyDelete
I just made this last night oh my goodness this taste soooo good.ReplyDelete
I made these last night and they are delicious! Definitely not as sweet as I was expecting, which made me really excited as I think muffins are usually toooo sweet.ReplyDelete
I do completely understand why you say to cool the butter before you mix.... yeah that was interesting.
Thanks for the great recipe!
thanks for a great recipe, made these this morning for our grandbabies - mixed by hand, turned out light, fluffy and full of flavourReplyDelete
I was all set to make some other muffins when I discovered that I didn't have cocoa so I searched for a recipe that matched the ingredients I had already put in the bowl. Your peanut butter chocolate chip muffins were the perfect match! They are yummy - looking forward to sharing them with the teachers at my daughter's school tomorrow morning!ReplyDelete
I love your blog, especially the recipes with chocolate!
I'm a student at Oberlin College, and I have recently done a lot of research into Fair Trade/fairly traded chocolate. After learning that the majority of the chocolate in production comes from slavery, including child slavery and trafficking, I became very committed to this cause. I love baking, especially with chocolate, and I have collection of food blogs that I love. I'm beginning to contact my favorite bloggers, one by one, and recommend Fair Trade, Rainforest Alliance, or other fairly traded chocolates, if you don't know about or use them already.
Some of the "Big Chocolate" companies that use slavery in the production of its cocoa products include Hershey, Nestle, Godiva, Lindt, and many, many more. This documentary has absolutely changed my life. If you're interested in knowing more about the horrible abuse and slavery happening right now on Africa's Ivory Coast, please check it out!
Thankfully, Hershey has come out with a Rainforest Alliance Certified chocolate called "Bliss." It is available in grocery stores, CVS, etc. Also, here is a list I found in a Huffington Post of the best slave-free chocolate to buy:
"Purchase chocolate products from companies who only use cocoa that has definitively not been produced with slave labor. These companies include Clif Bar, Cloud Nine, Dagoba Organic Chocolate, Denman Island Chocolate, Divine Chocolate, Equal Exchange, Gardners Candies, Green and Black's, John & Kira's, Kailua Candy Company, Koppers Chocolate, L.A. Burdick Chocolates, Montezuma's Chocolates, NewLeaf Chocolates, Newman's Own Organics, Omanhene Cocoa Bean Company, Rapunzel Pure Organics, Shaman Chocolates, Sweet Earth Chocolates, Taza Chocolate, The Endangered Species Chocolate Company, and Theo Chocolate."
Thank you so much for your time, and for your beautiful blog. If you would like any resources about where you can buy slave-free chocolate, please let me know!
I just found these on pinterest and made them today. so delicious!!!ReplyDelete
how many does this recipe yield?ReplyDelete
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I just wrote this recipe down so I wouldn't forget these. They look delicious, and I love peanut butter... and chocolate. Thank you =]ReplyDelete
How many muffins does this make? I just don't see it anywhere, but maybe I'm missing it. Thanks!ReplyDelete
Thanks so much for this recipe. I just made the muffins today, and they were delicious! I liked that they weren't overly sweet, too.ReplyDelete
I don't understand people who don't like Chocolate and Peanut Butter together. My cousin hates it. I just don't get it!ReplyDelete
How many muffins does this make?ReplyDelete
I just made these and got 14 full muffin cups. I hope that helps!ReplyDelete
While I love PB and Chocolate, the rest of my family can't eat chocolate. Do you think I could omit the chocolate chips and just make these PB muffins?ReplyDelete
Hi there! I don't see why you couldn't make them without the chocolate chips. You could also try making some with and some without..hope that helps! :)ReplyDelete
Just made these and they are fantastic! So glad I stumbled across your blog!ReplyDelete
I just made these and they are awful. All I taste is flour and baking powder. I made it exactly like the recipe, except for creamy and not chunky peanut butter, but that can't be why they're not good. They need more flavor or something. Maybe more peanut butter? I like the idea of them, but they just weren't for me and ended up in my garbage.ReplyDelete
I came across this recipe on Pinterest, and like the last reviewer, really couldn't taste the peanut butter at all. I did use the chunky. They rose nicely and are moist, but all I taste is flour. They definitely need more peanut butter flavor. My kids will eat them, though - thank goodness for the addition of the chocolate chips. :)ReplyDelete
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I love your blog it is too cute! great recipes as well!ReplyDelete
I just finished making these muffins! They came out beautiful--just like the pictures! As far as taste goes, I used Skippy creamy peanut butter instead of chunky and they taste great too! Moist and peanut-buttery with plenty (I put in 3/4 of a bag) of chocolate chips! Yielded 15 muffins. Will be making again!ReplyDelete
Hi Miss Kaitlin! Just made these this morning but substituted 1/2 cup of Ezekiel Golden Flax instead of the full flour and omitted the peanut butter. They came out crunchy, chewy and fun... although I forgot the salt and noticed it later! Thank you again for a low sugar muffin :DReplyDelete
Do you have the nutritional information for these muffins? They look delicious!ReplyDelete
Can you also make these with whole wheat flour?ReplyDelete
I made these but instead of chocolate chips I use chopped up mini Reese peanut butter cups oh so much better. yummy thanks for the base recipe to change and make our own.ReplyDelete
I am making these as we speak! Just put them in the oven. Can't wait to TASTE them! (:ReplyDelete
I just made these...they are delicious! I substituted mashed bannana for the butter, gives a little bannana flavor and you can't even tell your missing the butter. Thanks for sharing!ReplyDelete
I just made these and they are very delicious but mine didnt rise like that they kinda stayed the lumpy shape from when i put them in the liner ... any ideas why ?ReplyDelete
Yum! I just made these and they are fantastic! I did have to make a few substitutions, due to diet/sugar restrictions. I used mashed banana instead of butter, whole wheat flour, honey instead of brown sugar and vegan chocolate chips.ReplyDelete
I made some just right now and they soft and chewy and not too much sugar either my friends and family loved it!ReplyDelete
I made a batch of these yesterday. They were a huge hit. Thank you for sharing this recipe!ReplyDelete
These look so amazing...but our family has to eat unprocessed foods, so I tweaked your recipe. Just thought I'd share with you and say thanks for coming up with the original. You are talented!ReplyDelete
I'm about to make these! Don't have chocolate chips, but found an awesome recipe to make some.ReplyDelete
is the calorie count on here?? they look delish,! but I'm a weight watchers member, need to count points.ReplyDelete
Ok so I failed. My batter was dryer than yours so the muffins came out crispy on the top & bottom and not completely cooked in the middle :(ReplyDelete
Can you make these using PB2 instead of peanut butter? And what is the calorie count of these muffins?ReplyDelete
These peanutbutter muffins were a great idea, but honestly they didn't taste that great. They were lacking in flavor. I followed the recipe but even added some butterscotch chips i had in my pantry. Glad i added these as it gave a little boost in flavor.ReplyDelete
I have some ALMOND Flour at home.. do u think I can substitute for reg flour? Watching our carbs.ReplyDelete
can I substitute almond flour for white?ReplyDelete
Hi! I found this recipe through pinterest & am excited to try it out since I love peanut butter & chocolate! Thanks for this :-)ReplyDelete
How many does this recipe make?ReplyDelete
I tried this recipe yesterday, and it turned out delicious! I actually halved the recipe (made 8 regular-sized muffins), and they turned out moist, peanut-buttery, and just plain scrumptious! I took them out of the oven right at 17 minutes with moist-crumbs attached to a toothpick. Thanks for sharing this recipe. It will definitely be in my "keeper" recipe file!ReplyDelete
I've made these before and i loved them!!ReplyDelete
Wow I can't wait to give this recipe a try they look wonderful!ReplyDelete
These are great! thanks :)ReplyDelete
As I was reading through the comments, a few said that it didn't have enough pb flavor, so for me, being a pb lover, I did 2/3 cup instead. turned out great!
So just made them !! Because my son is a huge banana muffin fan I added a mashed banana and decreased the flour to 2 cups and added the other 1/4 as ground flax seed meal. Turned out great !! Cooking time is bang on and they look delish !!! THXReplyDelete
I saw this recipe on pinterest and HAD to try it, even though I knew I didn't have all the ingredients! I subbed the mini chocolate chips for white chocolate chips. And scrounged together the rest of the ingredients on a wing and a prayer. THESE CAME OUT AMAZING! My husband, who doesn't even like peanut butter, discovered them the next morning and ate FIVE of them for breakfast. I have already bought the ingredients to make them again with the mini chocolate chips this time. Thanks so much for this recipe!ReplyDelete
Do you have any tips and tricks to avoid the chocolate chips to sink to the bottom of the cupcake? They look delicious, by the way! Definitely gonna try these for my family asap.ReplyDelete
After reading the reviews, I used only 2 cups flour, added a bit more sugar and more peanut butter. They're yummy! Yielded 24 medium sized muffins.ReplyDelete