I was asked recently if I had a recipe for peanut butter muffins and I didn’t but I love a challenge so I set out to make some as my youngest son loves peanut butter so I knew I would have a perfect taste tester!!!
The feedback I got was that they were not too sweet and had a savoury edge to them then the chocolate chips kick in with a bit of sweetness!!! I was very happy as I didn’t want to make them too sweet and I wanted the muffin crusty top.
I have used peanut butter chips and chocolate chips in this recipe but if you can’t get the peanut butter chips you can use extra chocolate chips or roughly chopped salted peanuts.
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To start pre-heat the oven to 180 C/160 C Fan then place 12 muffin liners into a muffin tray.
Put the peanut butter, light brown sugar and vanilla extract into the bowl of a stand mixer and beat until combined.
Add the eggs and mix again.
Weigh the flour, baking powder and bicarbonate of soda into a bowl.
Alternate the flour and milk into the peanut butter mixture until both are fully incorporated.
Finally add the peanut butter chips and half the chocolate chips and combine.
Divide the mixture equally between the muffin liners and sprinkle the remaining chocolate chips on the top.
Bake for 30 - 35 minutes or until a skewer comes out clean.
Leave to cool slightly before transferring to a wire cooling rack.
Peanut Butter Muffins
Sarah’s servings: 12
Sarah’s skill: Easy
Baking time: 25-30 minutes
Ingredients:
200g Smooth peanut butter
125g Light brown sugar
1tsp Vanilla extract
2 Large eggs
275g Plain flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
200ml Milk
100g Milk or Plain Chocolate Chips
Method:
Pre-heat the oven to 180 C/160 C Fan.
Place 12 muffin liners into a muffin tray.
Put the peanut butter, light brown sugar and vanilla extract into the bowl of a stand mixer and beat until combined.
Add the eggs and mix again.
Weigh the flour, baking powder and bicarbonate of soda into a bowl.
Alternate the flour and milk into the peanut butter mixture until both are fully incorporated.
Finally add the peanut butter chips and half the chocolate chips and combine.
Divide the mixture equally between the muffin liners and sprinkle the remaining chocolate chips on the top.
Bake for 30 - 35 minutes or until a skewer comes out clean.
Leave to cool slightly before transferring to a wire cooling rack.
Sarah’s extra slice……
You can use a chunky peanut butter if you prefer.
If you can’t get the peanut butter chips just use extra chocolate chips instead or some roughly chopped salted peanuts.