These peanut butter chocolate chip muffins are a delicious and filling way to start your morning. Plus, these muffins freeze great for a quick breakfast later!
1 3/4 cup all-purpose flour
2/3 cup packed brown sugar
2 1/2 teaspoons baking powder
3/4 cup milk
2/3 cup chunky peanut butter
1/4 cup canola oil
1 large egg, lightly beaten
1 1/2 teaspoons vanilla
2/3 cup mini semi-sweet chocolate chips
Lightly grease 24 mini muffin cups. Heat oven to 350 degrees.
In a large bowl, stir together flour, brown sugar and baking powder.
In another bowl, stir together the milk, peanut butter, oil, egg and vanilla until blended.
Make a well in the center of the dry ingredients. Add the liquid ingredients and stir to combine. Stir in the mini chocolate chips. Spoon the batter into the prepared muffin cups.
Bake 12 to 15 minutes or until a toothpick inserted in the center of one of the muffins comes out clean. Remove the tins to a wire rack. Cool the muffins in the pan for 5 minutes. Remove muffins from the tins and finish cooling on the rack.
Serve warm or cool completely and store muffins in an airtight container at room temperature. This recipe makes 24 mini muffins or 18 regular size. If you are making regular size muffins, simply lengthen your cooking time to vary between 15 and 20 minutes.