“It was just an ordinary deli in downtown Manhattan, nothing too fancy or special about it. However, it had one of the most spectacular Peanut Butter Chip Muffins I had ever had in my life. I admit this is a very strong statement, but when I bit into this piece of heaven it was a burst of peanut butter in EVERY SINGLE BITE. I’m not saying that it was the wisest of breakfast choices. However, I will say, on occasion, when Eric would pass by that corner store and surprise me with one, my “you really shouldn’t have” was masked by sheer excitement. Well, that was ten years ago and I’ve decided that I must recreate that indulgent experience with a more delicate, lighter version. I’m not kidding though, when I tell you that this is peanut butter at its finest; you won’t be disappointed!”
Ingredients
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1 1/2 cup white whole wheat flour (my new obsession; lighter tasting than pure whole wheat, with the same nutritional benefits; feel free to sub in all-purpose white if you desire)
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2 teaspoon baking powder
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1 teaspoon cinnamon
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1/2 cup light brown sugar
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1/4 teaspoon salt
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1 cup reduced-fat milk
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2 large eggs beaten
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3/4 cup creamy peanut butter
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1 teaspoon real vanilla extract
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1/2 cup peanut butter OR chocolate peanut butter swirl chips
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2 tablespoons melted light butter
Directions
1.) Preheat oven to 350 Degrees.
2.) Coat a muffin tin with cooking spray.
3.) Combine first five ingredients into a large mixing bowl.
4.) In a smaller bowl whisk together eggs, milk, vanilla & butter. Pour in the dry ingredients and carefully fold in the chips. (I typically leave out a few chips to place on top of batter before baking)
5.) Stir everything together, but do not over-mix. (over-mixing muffins can create tougher batter which can cause them to bake unevenly)
6.) Fill each muffin tin with half of the batter and create a small indentation with a spoon in the middle.
7.) Scoop about 1 tablespoon of peanut butter into each one and then cover with the remainder half of batter. (Muffin tins should be about 3/4 way up filled)
8.) Bake muffins for 20-22 minutes or until lightly golden brown.
you just created the first muffin I can’t wait to eat!!! You know my aversion to muffins….I can’t wait!!!!
I do know! I also know your love for PB and I am so excited you are going to try it!!