Peanut Butter Chocolate Chip Muffins Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, stir Bisquick mix, milk, sugar and eggs just until dry ingredients are moistened. In small bowl, mix peanut butter and vanilla just until blended; stir in chocolate chips. Stir into batter. Divide batter among muffin cups, filling each two-thirds full.
• Bake 24 minutes or until lightly browned. Remove from pan to cooling rack. Serve warm.

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 F (200 degrees C). Line muffin cups with paper liners.
• Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
• Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

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.

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.