Peanut Butter Chocolate Chip Muffins

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Peanut Butter Chocolate Chip Muffins

These Peanut Butter Chocolate Chip Muffins are beautifully baked and so fluffy, with a rich peanut butter flavour, and a decadent chocolatey touch. The addition of buttermilk and vegetable oil adds moisture and keeps them perfectly light, so you can enjoy them for days. Quick and easy to make, a family-favourite treat no matter then occasion.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: International

Servings: muffins

Calories: 176kcal

Author: Daniela Apostol

Ingredients

285 g self-raising flour ( 10 oz, 2 ⅜ cup)
1 teaspoon baking powder
250 g buttermilk (1 cup)
125 g smooth peanut butter (½ cup)
6 tablespoon vegetable oil (⅓ cup)
1 teaspoon vanilla extract
150 g dark chocolate chips (1 ½ cups)
2 large eggs
100 g light brown sugar

Metric - US Customary

Instructions

Preheat the oven to 220 degrees Celsius (450 Fahrenheit).
In a large bowl, sift the flour and baking powder and sugar, and use a spatula to mix well.
In a separate mixing bowl, add the eggs and use a hand mixer to beat them well until frothy.
Add the peanut butter and beat again to get a smooth paste.
Add the buttermilk, oil and vanilla extract, and beat well.
Add the dry ingredients to the wet ingredients - use the spatula to incorporate everything into a batter.
Reserve 2-3 tablespoons of chocolate chips, and mix the rest with the batter.
Butter and flour 2 muffin tins, and divide the mixture evenly between each cavity - I have 18 muffins in total.
Scatter the reserved chocolate chips over each muffin.
Lower the oven temperature to 180 degrees Celsius ( 350 Fahrenheit) and bake the muffins for 220 minutes or until a toothpick inserted in the middle comes out clean.
Remove the muffind from the oven, and allow them to cool down completely before removing them from the muffin tins.

Video

Notes

The hot temperature will help the muffins get a quick rise, thus achieving the dome-like top. What I find also helps is having each muffin tin cavity full with batter - it really works better when they are full.
While muffin cases are fine, I prefer to butter and flour each muffin tin hole well before the batter goes in, then you don't have to worry about the paper cases sticking to the muffins.
If the muffins don't pop out easily from the muffin tin, just run a sharp knife around the edges of the muffin hole, the muffins should then come out quickly.

Nutrition