When school ended, I thought I’d be spending all kinds of time in the kitchen with Jr. He’s eleven now, so I figured it would be fun to bake with him. We are now just four weeks away from school starting up again, and we haven’t even made one thing. He’s been busy with friends, swimming, and the computer. And me? I’ve been busier with the blog than I’d like to admit.
Today, however, we made these awesome Peanut Butter Chocolate Chip Muffins. They’re dense, hearty, and full of peanut butter flavor. Perfect for a snack or even a quick breakfast on the go and they bake in just 15 minutes.
I’m pretty sure he had as much fun as I did making these, although when I was teaching him the proper way to measure flour, he said he felt like he was in school. I’m not really sure if that was a good thing or not. What I am sure of is these muffins.
Here’s all you need:
- 1 C creamy peanut butter
- 1 egg
- 1/4 C sugar
- 1/4 C brown sugar
- 1 C milk
- 1 1/2 C flour
- 1 Tbsp baking powder
- 1/2 C chocolate chips + 1/4 C for melting
Here’s all you do:
- Preheat oven to 375*; grease 12-cup muffin tin or use paper liners
- Using an electric mixer, combine peanut butter, egg, sugars and milk until smooth
- Add flour and baking powder and mix until blended, being careful not to over mix
- Stir in 1/2 C chocolate chips; fill muffin tins {about 2/3 full each}
- Bake for 15 minutes or until tops of muffins are golden; let cool
- Melt remaining 1/4 C chocolate chips and drizzle over muffins
Makes 12 muffins
pinned to my dessert board!