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Peanut Butter and Milk Chocolate Muffins

These have become one of my favorite muffins.  I like the flavors of peanut butter and chocolate, so why not make a muffin out of it.  We like to make these along side an omelet or scrambled eggs or just have them with a glass of milk, juice or a smoothie as you run out the door.  I like using a nut butter to give the kids some extra protein as well.  Feel free to use milk chocolate chips, mini chips or whatever makes you happy.  An easy muffin, full of flavor and yummy goodness.  Enjoy!









Peanut Butter and Milk Chocolate Chip Muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
1 tsp. vanilla
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips

Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs, vanilla and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Makes 12.
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