Peanut Butter Muffins are super moist, full of peanut butter flavor, and stuffed with mini chocolate chips ~ these protein packed energy boosters are a family favorite!
1 1/4cupmini chocolate chips (or use regular chocolate chips)
Instructions
Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
In a mixing bowl, whisk together the vegetable oil, peanut butter, brown sugar, and eggs until smooth.
Add the milk and the vanilla extract, and whisk together.
In a separate bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, folding it together.
Finally, fold in the chocolate chips.
Divide the batter evenly between the 12 muffin cups. You will have enough batter to fill them all the way to the top, like I did, but you can also make more like 14-16 smaller muffins by filling your muffin cups about 2/3 of the way full.
Bake for about 25 minutes, until puffed up and starting to turn golden brown on top. Remove to a rack to cool.
Notes
how to store and freeze muffins
The cooled muffins can be stored on the counter under a glass dome, or under foil. I don't like to use plastic wrap because it can make muffins soggy.
These muffins will freeze beautifully: let them cool completely, then wrap in plastic, and again in foil.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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