Happy Monday – the start of a short week!
I’m just going to jump right into it today.
There are things in this food world that I believe were meant to be together. Butter and carbs, cheese and more cheese, pork chops and applesauce, mashed potatoes and gravy….you get the idea. But the one couple in the food world that I truly feel were made to be together are: PEANUT BUTTER & CHOCOLATE. If you advertise something to me with this coupling, there is a 100% 110% chance I am going to devour it. Coincidentally enough, I am currently drinking peanut butter cup hot chocolate as I’m typing this.
This weekend I had a mini freak out when I realized I didn’t have a meal for today’s post. Yikes! I scoured Pinterest for a recipe where I didn’t have to go to the store to get the ingredients. This recipe used some white flour and some whole wheat flour but all I had was white flour so I just used all white flour.
I tried them as soon as they came out of the oven because I have no self control whatsoever, and I did not really taste the peanut butter. But once they were completely cool, HOLY COW. These were so delicious.
The original recipe called for them to be made in 12 regular sized muffin cups. 9 times out of 10 when I make muffins I use mini muffin tins for a few reasons – they’re easier to eat and if I can convince D to try them and he doesn’t like them it’s less waste. And they’re just so damn cute.
Let’s get started…
Ingredients:
*2 cups all purpose flour
*2 teaspoons baking powder
*1/2 teaspoon salt
*2 tablespoons unsalted butter, at room temperature
*2/3 cup creamy peanut butter (I used Jif)
*2/3 cup packed light brown sugar
*2 large eggs
*1 cup milk (I used 2%)
*3/4 cup chocolate chips
*Preheat oven to 425 degrees F. Spray a 24 count mini muffin tin with nonstick cooking spray.
*In a medium bowl, mix together flour, baking powder, and salt.
*In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, peanut butter, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
*Add the dry ingredients to the wet ingredients and stir until just combined – do not over mix. Mix in the chocolate chips.
*Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
*Bake for 5 minutes at 425, then turn the heat down to 375 and bake for 12 – 15 minutes longer, until a toothpick inserted in the center comes out clean.
*Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.
