Peanut Butter Cup Muffins

peanut butter cup snack muffins

Kate had a few girls over for a playdate this week, and, in a rare case of June Cleaver-ness, I thought I’d bake up some fresh muffins for a snack.

I had visions of me clad in a white apron, perfectly coiffed, setting the muffins out on a lovely tiered cake platter.

You can see where this is going, right?

As usual, I didn’t get time shower because I was working. I was mixing the muffins when I was supposed to be picking the girls up from school, and I don’t own any friggin’ aprons, okay?

Nevertheless, the girls didn’t care and inhaled these muffins. They were the perfect snack (and yes, we ate them for breakfast too. Even though it has peanut butter cup in the name, it’s still a muffin. All good for breakfast, right?)

Chocolate and peanut butter in muffin form? Yes, please!

(I experimented by making half the batch with all-purpose flour and half with a combo of all-purpose and whole wheat flours. None of us liked the whole-wheat combo right out of the oven — it tasted all muddy with the peanut butter and wheat together — but after freezing overnight and thawing for breakfast, the whole-wheat combo was delicious. Kid tested and approved.)

Peanut Butter Cup Muffins

Peanut Butter Cup Muffins

Ingredients

2 1/4 cups all-purpose flour*

2 cups light brown sugar

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup milk

1 teaspoon vanilla extract

3 eggs

1 cup mini chocolate chips

*Can sub half for whole-wheat flour if desired.

Instructions

Preheat oven to 350°. Coat muffin tins with cooking spray or paper liners. Set aside.

In large mixing bowl, combine flour, brown sugar, peanut butter, and butter with an electric mixer. Remove 1 cup of mixture for streusel topping and set aside.

Mix in baking powder, baking soda, milk and vanilla. Add eggs, 1 at a time, mixing well after each addition. Stir in 1/2 of chocolate chips.

Transfer batter to prepared pan. Sprinkle top with reserved flour mixture and remaining chocolate chips. Bake 19-22 minutes, or until centers are domed and set (not jiggly).

Makes about 20 muffins.

*I didn't add the chocolate chips on top in the batch pictured, but I wished I would have. Also, I think I used regular-sized and wished I'd used mini. Recipe edited to reflect those changes, but you do it however you like!

http://sugarmamacooks.com/peanut-butter-cup-muffins/

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