It’s the first day of my 31 Days of Chocolate Series! Oh, am I excited! I’ve always been a chocolate girl. I truly am my Mother’s daughter in this regard.
My dear friend, Grace, once asked after a sleepover, “Is there anything your Mom makes that doesn’t have chocolate in it?” Yes, indeed. Truly my Mother’s daughter! And yes, I do have a few dessert recipes without chocolate, but most of my favorites all have chocolate in them.
Over the next 31 days, I am going to share lots of chocolate recipes with you. Many of them are my own, and some are new recipes that I’ve been meaning to try. This series gives me the perfect excuse to start making some of those Pinterest chocolate ideas! I will, of course, share where and how the recipe came about, if I know those details. I’m a chocolate lover, and I’m honest about it.
Most of my chocolate recipes are simple and all of them are delicious. My recipes don’t require a lot of fancy ingredients or long amounts of time. My chocolate recipes will give you a good reason to savor the moment.
I am so excited, and I hope you’ll follow along with me on this series. If you want to subscribe to my website so you don’t miss any of these fabulous chocolate recipes, I’d love for you to do so. Of course, you may also check back in every day to see what is cooking in my kitchen! That works too.
Are you ready? Let’s get started then with our first chocolate recipe of the series.
Today’s chocolate recipe is one that’s perfect for breakfast. Chocolate for breakfast, you might say? I say there’s no wrong time for chocolate!
I also say that peanut butter and chocolate are an ideal combination. The nice thing about these muffins is that, thanks to the protein of the peanut butter, they are actually filling.
You can make these as large muffins or mini muffins. I prefer these in mini muffins form. These muffins freeze well, so it’s easy to keep some out and freeze the others for later. It’s an easy way to be prepared for overnight company, too!
Peanut Butter Chocolate Chip Muffins are easy to make. Here is the recipe.
1 3/4 cup all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
3/4 cup milk, at room temperature
2/3 cup chunky peanut butter
1/4 cup vegetable oil
1 large egg, lightly beaten, at room temperature
1 1/2 teaspoons vanilla
2/3 cup mini semi-sweet chocolate chips
Lightly grease 24 mini muffin cups. Heat oven to 350 degrees.
In a large bowl, stir together flour, brown sugar and baking powder.
In another bowl, stir together the milk, peanut butter, oil, egg and vanilla until blended.
Make a well in the center of the dry ingredients. Add the liquid ingredients and stir to combine. Stir in the mini chocolate chips. Spoon the batter into the prepared muffin cups.
Bake 15 to 20 minutes or until a toothpick inserted in the center of one of the muffins comes out clean. Remove the tins to a wire rack. Cool the muffins in the pan for 5 minutes. Remove muffins from the tins and finish cooling on the rack.
Serve warm or cool completely and store muffins in an airtight container at room temperature. This recipe makes 24 mini muffins or 18 regular size.
Now, for a couple of additional notes. Sometimes, I forget to let the milk warm to room temperature. It still works in the recipe. I also use canola oil instead of vegetable.
If you like the nuts, you can use chunky peanut butter. Otherwise, plain peanut butter works fine. It is simply a matter of preference – or whichever you have on hand.
These muffins make a great chocolate start to your morning!
For all the other chocolate recipes, click on the button image below to view the rest of the recipes from my 31 Days of Chocolate.