Peanut Butter Chocolate Chip Mini Muffins Recipes

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.

Steps:

• Preheat oven to 350/gas 4.
• Measure flour using the spoon (not scoop) method.
• Into a medium sized bowl sift flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• In a small jug mix vanilla extract and milk, set aside.
• In a large bowl mix melted butter with peanut butter followed by sugar, beat until light and fluffy.
• With a fork, whisk egg until lightly beaten and in two steps pour into butter/sugar mixing to combine.
• Next in three steps start to add the flour alternating with the milk (flour, milk, flour, milk, ending with flour).
• Finally fold in chocolate chips.
• Spoon batter into paper lined muffin tin and bake for 20-23 minutes.

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
• Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
• Pour batter into the prepared muffin tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.