Chocolate and Peanut Butter is obviously a classic combination. Usually you see it in desserts, but why not have it for breakfast? I saw this recipe over at The Kitchenarian for her Muffin Monday series. I knew I had to make them. Muffins are always a hit here, chocolate and peanut butter is always a hit here, so I knew these muffins would be great. And they were!
Sorry for the lack of chit chat today. I have a bad cold. As luck would have it my 6 year old left today to spend 4 days with his Grandparents. I had big plans for stuff to get done around the house, but so far nothing. No energy. Hoping this cold goes away FAST!!
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
Chocolate Peanut Butter Muffins
Adapted slightly from The Kitchenarian
Printable Recipe
1/2 cup butter, melted and cooled
2 large eggs
1 cup milk
1 1/2 tsp vanilla
1 3/4 cups flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup peanut butter chips
Preheat oven to 375 degrees. Prepare muffin tins, makes approx 18 muffins.
In a large bowl whisk together the melted butter, eggs, milk, and vanilla.
In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the peanut butter chips. Fold the egg mixture into the flour. Do not over mix the batter or you will have tough muffins.
Fill the muffin cups. Bake about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for a few minutes before removing from pan.
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