I’m a chocolate girl. I come by it honestly, as my Mom shared her love of chocolate with me. And yes, my son already loves chocolate, too!
I enjoy baking and many times when I bake, I turn to my tried and true chocolate recipes such as this one for peanut butter chocolate mini muffins. Nathan likes to help me bake and he likes stirring these muffins for our breakfast.
What better way to start your day with a chocolate recipe for breakfast? Chocolate for breakfast, you might say? I say there’s no wrong time for chocolate! These muffins also make a great afternoon snack or a late night treat. There really is no wrong time for chocolate if you love chocolate like I do.
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 truly are a delicious way to start your morning.
1 3/4 cup all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
3/4 cup milk
2/3 cup chunky peanut butter
1/4 cup canola oil
1 large egg, lightly beaten
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 12 to 15 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. If you are making regular size muffins, simply lengthen your cooking time to vary between 15 and 20 minutes.
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!