So today’s dish is not exactly a “Thanksgiving menu” type of dish. However, I know many of you will probably be having family stay with you for the holiday, and I thought you might need a good, simple breakfast item to serve your hungry herd! I know, I’m so thoughtful, no need to thank me.
Chocolate and peanut butter are just a match made in heaven, and these muffins are no exception. They are actually sweet enough to pass for dessert. So if you are the type of person who doesn’t care for sweets in the morning, these are delicious any time of day! I got 18 muffins out of the recipe, so if you are having lots of family over, there will be enough for everyone! These are also perfect for taking to your Sunday School class to snack on :-).
- 2 1/4 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2/3 Cup Brown Sugar
- 6 Tablespoons Butter, melted and cooled
- 1/2 Cup Peanut Butter (smooth or chunky, your preference)
- 2 Eggs
- 1 Cup Milk
- 3/4 Cup Mini Semi-Sweet Chocolate Chips
- Pre-heat oven to 375 degrees F.
- In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar.
- In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end). Pour liquid mixture into flour mixture and mix until just combined.
- Fold in chocolate chips. In paper lined muffin tins, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop).
- Bake in a pre-heated oven for 17-20 minutes or until a toothpick inserted in the center comes out clean
Source: Kaitlin in the Kitchen