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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 mini muffins 35g Recipe makes 24 mini muffins) |
||
| Calories 150 | ||
| Calories from Fat 71 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 104mg | 4% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 17.9g | 5% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 9.3g | ||
| Protein 3.5g | 6% | |
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Peanut Butter Chocolate Chip Mini Muffins
24 mini muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup firmly packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk, at room temperature (I use 1%)
- 2/3 cup peanut butter (smooth or chunky)
- 1/4 cup vegetable oil (I usually use canola)
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2/3 cup miniature semisweet chocolate chips
Directions
1
Preheat oven to 350º.2
Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.3
I just spray with non-stick spray.4
Stir together flour, brown sugar, baking powder and salt in a large bowl.5
In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.6
Make a well in the center of the dry ingredients.7
Add liquid ingredients and stir just to combine.8
Add the mini chocolate chips (I've also used the regular sized ones).9
Spoon batter into prepared muffin cups.10
Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.11
Place muffin tin on wire rack and cool for five minutes before removing muffins.12
Serve warm or cool completely and store in an airtight container at room temperature.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: jadelabyrinth
On Sep 17, 2008
Yum! I made these into muffin tops and got 10 out of the recipe. I think they could have used a bit more PB, but that's just me. Someone else commented that the mixture was very thick, mine was too. I used regular sized chocolate chips and natural smooth PB. Cooked at 325 for 18 minutes and they were perfect! Thanks!
From: Chef Judith Irene
On Sep 5, 2008
Wonderful! Finally I've found a peanut butter recipe that I love! Thank you!! I ran out of white flour so I used only whole wheat; also used regular size chocolate chips regular size muffin tins for 15 minutes... mmmm...
From: mums the word
On Apr 28, 2008
This is the first time we have ever had peanut butter muffins and the kids were quite pleased. I was surprised by the consistency of the batter which was almost like a wet cookie dough - did I do something wrong maybe? I don't think so, since they turned out okay, but none of the other reviews said that the batter was thick for a muffin. I really filled the mini muffin cups and still had enough batter left to make 2 regular size muffins as well. Will definitely make these again and we thank you.
From: HoserLauren
On Feb 2, 2008
I didn't have nearly as much peanut butter as this recipe called for so these muffins were more just chocolate chip muffins. I also used regular sized chocolate chips which made it more like chocolate chunk muffins. They are very moist and extremely tasty!! Yum!! Thanks for sharing!
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