Ingredients for Peanut Butter And Chocolate Chip Muffins
- 1 cup (200g) creamy peanut butter
- 1/2 cup (113g) softened unsalted butter
- 1 cup (200g) granulated sugar
- Sweetened Condensed Milk
- Evaporated Milk
- 2 large eggs
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Vanilla
- Milk
- 1 cup (170g) chocolate chips
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How to Make Peanut Butter And Chocolate Chip Muffins
- Preheat oven to 200°C (392°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter, 1 cup (200g) creamy peanut butter, and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup (120ml) milk, and 1/4 cup (60ml) buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add more milk, 1 tablespoon at a time, if the batter is too thick.
- Stir in 1 cup (170g) chocolate chips.
- Fill each muffin cup about 1/4 full with batter. Add a teaspoon of chocolate chips to the center of each muffin.
- Top with remaining batter, filling cups about 3/4 full.
- Sprinkle with extra chocolate chips.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
80g
Fat
22g
Carbs
12g
