Peanut Butter Chocolate Chip Muffins - Small Batch #MuffinMonday

Just sweet enough for dessert but not too sweet for breakfast, these peanut butter chocolate chip muffins go great with a cup of tea or glass of cold milk.

This month’s Muffin Monday snuck up on me! I could have sworn there was one more after Thanksgiving. Turns out that I wasn’t the only one!

So after a lot of scurrying around and possibly some panic baking, we have five SIX delicious muffin recipes to share with you today. This one is mine. 

Peanut Butter Chocolate Chip Muffins

This recipe makes six normal sized muffins, chock full of chocolate chips and peanut butter. I use Jif Extra Crunchy because it’s my favorite. I topped the muffins with mini chocolate chips before baking because I ran out of the regular ones. 

Ingredients

2 tablepoons plain whole milk yogurt

1/3 cup or 80ml milk

1 cup or 125g all-purpose flour

1/2 cup, packed, or 100g dark brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup or 83g crunchy peanut butter

1 tablespoon butter, softened, plus more for greasing the pan and the chips

1 large egg, at room temperature

3oz or 85g semi-sweet chocolate chips, plus extra for decoration, if desired

Method

Preheat your oven to 350°F or 180°C. Prepare your six-cup muffin pan by greasing it with butter or lining it with muffin cups. 

Measure the milk into a measuring cup and stir the yogurt into it. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda and salt. 

Put just a dap or two of butter in the chocolate chips and rub them with your clean hands to separate the chips that are stuck together. Add the buttery chips to the dry ingredient mixture and toss to coat. 

In another mixing bowl, whisk the butter, peanut butter, milk/yogurt and egg.

Add the wet ingredients to the dry and fold until almost completely combined. You might still see a little flour. 

Spoon or scoop the thick batter into your prepared muffin pan. Top with extra chocolate chips, if desired.

Bake in the preheated oven for about 20-25 minutes or until a wooden skewer comes out clean. 

Cool in the pan on a wire rack for about five minutes then transfer the muffins to the wire rack to cool completely before plating up to serve.

Enjoy!

As I mentioned above, today is Muffin Monday, always celebrated in this space on the last Monday of the month. Check out all the lovely muffins we are sharing in the links below. 

• Cranberry Squash Muffins from A Day in the Life on the Farm
• Mint Chocolate Chip Chocolate Muffins from Passion Kneaded
• Peanut Butter Chocolate Chip Muffins from Food Lust People Love
• Sourdough Chocolate Muffins from Karen's Kitchen Stories
• Sourdough Pecan Pie Muffins from Zesty South Indian Kitchen
• Turmeric Granola Blueberry Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Peanut Butter Chocolate Chip Muffins!

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Zucchini Feta Muffins #MuffinMonday

Finely grated zucchini and crumbled feta add flavor and moisture to these tasty zucchini feta muffins. They make an excellent breakfast or snack. 

For the last several years we have enjoyed having a young couple live next door to us. Through the pandemic, the birth of their first baby girl, winter ice storms and summer hurricanes, we have supported each other. 

We were so excited for them this summer when they found a bigger house in our same neighborhood to buy but very sad for us. We miss having them next door. 

But, in better news, we have a new neighbor! She has moved into Houston to be closer to family and we are looking forward to getting to know her. Of course, I’ve already baked her some welcome cookies, but I decided perhaps she needed some muffins as well. 

Zucchini Feta Muffins 

This recipe makes 9 regular muffins. I highly recommend buying feta in brine and crumbling it yourself. I find the already crumbled feta much drier. Plus what you don't use keeps fresh in the brine for ages.

Ingredients

1 small zucchini (approximate weight after removing seeds: 120g)

1 1/2 cups or 188g flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 teaspoon cayenne

3 tablespoons olive oil

1/2 cup or 120ml milk

1 egg

4 oz or 112g crumbled feta, divided

Method

Cut the ends off of the zucchini, then cut it in half and scoop the seeds out and discard (or compost) them. 

Grate the zucchini onto a paper towel. 

Fold the paper towel over to cover the zucchini and roll it up in a cloth towel. Wring as much juice as you can out, set aside. 

Preheat the oven to 350°F or 180°C. Line 9 holes of a 12-cup muffin pan with paper muffin cases. Or use nine silicone muffin cups on a baking tray.

Separate out a small amount of the crumbled feta for topping. 

In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt and cayenne. 

And in the grated zucchini and feta. 

Use a fork to gently mix the zucchini and feta into the flour to coat. 

In another mixing bowl, whisk together the olive oil, egg and milk. 

Pour the wet ingredients in to the dry and fold until just combined.

Divide the batter among the muffin holes and top each with a little of the reserved feta crumbles. 

Bake for 20-25 minutes or until golden and springy to the touch. 

Leave to cool on a wire rack.

Serve warm or at room temperature. Share some with a neighbor! 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the lovely muffins my blogger friends are sharing today. 

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Zucchini Feta Muffins! 

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Blueberry Cornbread Muffins #MuffinMonday

Bursting with fresh lemon flavor and juicy blueberries, these golden blueberry cornbread muffins are perfect for breakfast or snack time. 

I’ve undoubtedly mentioned this before but every day my husband gets an email from NYT Cooking with descriptions of dishes and links to the recipes online. And every day, he forwards those emails to me. Once in a blue moon, he actually mentions a recipe he thinks one of us should make. 

A couple of weeks ago, it was a version of these blueberry cornbread muffins. As Muffin Monday was coming up (end of the month sneaks up on me regularly) I was happy to oblige. I scoffed at the one commenter who said that just lemon zest was too much lemon and upped the ante by adding lemon juice as well. 

It was a good decision. In my opinion, lemons are life. You can never add too much lemon! 

Blueberry Cornbread Muffins

As mentioned above, this recipe is adapted from one on New York Times Cooking. Sadly, it's behind a firewall but I included the link so at least subscribers can access it. (Or people who have turned off Javascript for the site.)

Ingredients

Zest from 1 lemon

Juice from 1/2 lemon

< 1 cup or 240ml milk, poured into the measuring cup after the lemon juice up to the 1 cup mark (See method.)

1 cup or 155g grams fine-grain yellow cornmeal

1 cup or 125g all-purpose flour

½ cup, packed, or 100g brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup or 113g butter, melted and slightly cooled, plus more for greasing pan

1 large egg, at room temperature

2 cups or 280g fresh blueberries, plus extra for garnish

Method

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.

Zest the lemon into the dry ingredient bowl and stir. 

Use a reamer to juice the lemon into a measuring vessel. Remove any seeds and discard. Add milk up to the 1 cup or 240ml mark. Set aside.

In a medium bowl, whisk together melted butter, milk and egg until well combined. 

Add the wet ingredients to the dry ingredients and fold until just combined. 

Let the batter rest at room temperature for 10 minutes. This gives the cornmeal time to hydrate.

While the batter rests, preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing it generously with butter.

Gently fold the blueberries into the batter.

Divide the batter evenly between the muffin cups. 

Top with a few more blueberries, if desired.

Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20-25 minutes. 

Cool in the pan for 5 minutes, then remove to a wire rack to cool further. Serve warm or at room temperature. 

Enjoy! 

It’s the last Monday of the month aka Muffin Monday and the literal last day of the month. Those two days don’t often coincide! Can you believe it’s already October tomorrow? Check out the great muffin recipes my Muffin Monday friends are sharing below. 

• Banana Avocado Muffins from A Messy Kitchen
• Blueberry Cornbread Muffins from Food Lust People Love
• Caramel Apple Muffins from Jolene's Recipe Journal
• Molasses Bran Muffins with Cherries from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Blueberry Cornbread Muffins! 

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Brie and Scallion Muffins #MuffinMonday

These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

We had a family debate a few years back about what to call spring onions. In most Asian cookbooks they are called scallions. When I was growing up, my grandmothers called them green onions. In the UK they are often called salad onions. And as mentioned in the first sentence of this paragraph, spring onion is yet another name. 

All I can tell you at this point is that I love them. They add a fragrant herby-ness to recipes along with a delightful mellow onion flavor. Plus, they are a beautiful green garnish atop any dish. 

My other favorite thing about them is how they will grow again if you cut the green parts off, leaving behind the white and roots. Pop them in some water and watch how they take off! After a week or so, I use a chopstick to poke holes in a soil-filled flower pot and add the onions. You will have an endless supply all summer!

Brie and Scallion Muffins

This recipe makes a small batch of 6 muffins but is easily doubled to make 12. If you don’t have Brie, substitute Camembert or another soft cheese. 

Ingredients 

3 1/2 oz or 100g Brie

3 green onions/scallions, green part only

1 1/2 cups or 188g flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

A couple generous grinds black pepper

1/3 cup or 80ml canola or other light oil, plus more for oiling the pan

1/2 cup or 120ml buttermilk

1 egg

Method

Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by lightly brushing it with oil. As you will see from the photos below, I have misplaced by 6-cup pan. Squint and pretend you don't see the three empty holes later, okay? 

Cut the Brie into small cubes, trimming the rind, if desired. I like to leave some on so tend to trim the sides so there’s only rind on the bottom and top. Set aside at least six cubes to top the muffins with before baking.

Slice your scallions/green onion tops into small pieces and set aside a little pile for garnish. 

In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt and pepper.

Add the Brie cubes to the flour mixture a few at a time, stirring between additions, so that they are coated by the flour and won’t stick back together. 

Fold in the bigger pile of scallions. 

In a smaller mixing bowl, whisk together the oil, buttermilk and egg.

Fold your wet ingredients into your dry ones. 

Divide the batter between the muffin cups and top with the reserved cubes of Brie and sliced scallions.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.

Enjoy!

It’s the very last Monday of July so that means it’s time to celebrate Muffin Monday! Check out the muffin links below:

• Banana Oatmeal Muffins from A Day in the Life on the Farm
• Brie and Scallion Muffins from Food Lust People Love
• Chocolate Almond Muffins from Karen's Kitchen Stories
• Peach and Lavender Crumb Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Brie and Scallion Muffins!

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