Hubby and I didn’t get a good night’s sleep last night and were kept up by the inconsiderate students opposite our house having a party on a Monday night, in the end we called the local council and reported them for the noise and they came out with the police and put an end to their party (I don’t mind people having parties but these students since moving in have been having parties nonstop and some of us folk have to get up and work)! So this morning I was feeling tired and didn’t have any plans on doing any baking but I spied this easy recipe online and I got excited to use my peanut butter chips that came in my birthday goodie box from the US. These muffins are simply irresistible and as they baked in the oven the kitchen was full with the scent of peanut butter. I was expecting the sponge on these muffins to be a little dry and dense due to the peanut butter but surprisingly they are a gorgeous moist light sponge!
Peanut Butter Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup peanut butter chips or milk chocolate chips
Preheat oven to 375F. Line a standard 12-cup muffin tin with paper liners.In a large bowl, whisk together flour, baking powder, salt and brown sugar.In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.Cool on a wire rack.