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.

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Peanut Butter Muffins with Peanut Butter Streusel

Peanut Butter Muffins with Peanut Butter Streusel are the perfect muffins for the peanut butter lovers in your life, so full of peanut butter flavor inside and out!

Regular readers will notice from the photos that I am not in my usual kitchen. But such is my dedication to Muffin Monday that in my suitcase I packed the disposable muffins cups, flour, and baking powder just so I could bake these muffins. And a spatula. Also two sharp knives and my little knife sharpener, but those had nothing to do with these peanut butter muffins!

I love staying in Airbnbs because of the kitchen but often they are ill equipped, with the most common missing items being a decent knife and a non-stick pan. I get it. Casual renters can ruin good knives and scratch non-stick pans but, dang, those would really elevate my cooking experience. I draw the line at packing pans (for a flight – road trips maybe!) but I often do bring one or two good knives in my checked bag. 

Is there something you travel with when you know you’ll have a kitchen to cook in? I'd love to hear what it is.

Peanut Butter Muffins with Peanut Butter Streusel 

This recipe makes 8 regular sized muffins. To make the streusel, it is essential that the peanut butter be well chilled so you can make crumbles. Since this is an unusual number of muffins, you might want to follow my lead and use a flat baking pan and disposable muffin cups, like these Reynolds brand foil baking cups. They are foil outside with a paper muffin cup inside so they don’t need the support of a muffin pan. Back when I was baking large quantities of cupcakes and muffins for my daughters' school fundraisers, these were a godsend. 

Ingredients

For the muffins:

3/4 cup or 94g flour

1/2 cup or 100g sugar

3/4 teaspoon baking powder

1/4 teaspoon fine sea salt

1/3 cup or 80g smooth peanut butter (I use reduced fat Jif)

1/2 cup or 120ml milk

1 egg 

1/2 teaspoon vanilla

For the streusel:

¼ cup or 32g all-purpose flour

2 tablespoons or 25g sugar 

3 tablespoons or 45g creamy peanut butter, well chilled 

Method

Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper muffin cups. 

Make the streusel by combining the ingredients in a small bowl and using a pastry blender or the tines of a fork to mix them lightly to create crumbles. Put the bowl in the fridge until you are ready to use the streusel. 

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

In another bowl, whisk together the peanut butter, milk, egg and vanilla. 

Fold the wet ingredients into the dry ones until just combined. 

Divide the batter between your 8 muffin cups.

Top with the streusel. 

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

Remove from the oven and cool on a wire rack, if you have one! My little kitchen did not.

Enjoy! 

As I mentioned above, it's Muffin Monday today, the last Monday of the month when my friends and I share our favorite muffin recipes. Check them out below. 

• Hot Cross Bun Muffins from Karen's Kitchen Stories
• Peanut Butter Muffins with Peanut Butter Streusel from Food Lust People Love
• Sour Cream Chocolate Chip Muffins from Jolene's Recipe Journal
• Sourdough Strawberry Chocolate Muffins from Zesty South Indian 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.

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with Peanut Butter Streusel!

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Mini Peanut Butter Cup Muffins #MuffinMonday

These mini peanut butter cup muffins are full of peanut butter flavor and are studded with mini peanut butter cups inside and out.

I usually do most of the grocery shopping in our family because I enjoy it. I actually like choosing the produce and browsing the aisles for ingredients that say “Dinner!” to me. We have a shared note on our iPhones so that everyone can add items or untick the little circle (which makes that item jump to the top of the list) so that I know exactly what to buy on my weekly shopping trip. 

A number of weeks ago, my daughter added rice cakes to the list. Unsalted rice cakes. Low salt, low sodium and lightly salted were all options in my usual grocery stores but no unsalted. Who knew they would be so tricky to find? 

I finally ended up at a store called Sprouts Farmers Market and found not just one brand of unsalted rice cakes but three! Yay! I celebrated my good fortune by browsing the shop to see what other great things they might sell and found the tiniest little peanut butter cups in the bulk section. Perfect for snacking and muffin baking.

Sprouts is also the only store where I have been able to find the pearl onions I need for my homemade pub-style pickled onion recipe. I really should shop there more often. 

Mini Peanut Butter Cup Muffins

This recipe makes six normal sized muffins. It's easily doubled to make a batch of 12. If you don’t have mini peanut butter cups, by all means substitute chocolate chips. Chocolate and peanut butter are such a great muffin combo so you need to get some chocolate in there!

Ingredients

1 1/4 cups or 156g flour 

1/4 cup or 50g sugar

1 1/4 teaspoon baking powder

1/4 teaspoon salt

1/3 cup or 95g creamy peanut butter

1 large egg

1/2 cup or 120ml whole milk

1 teaspoon vanilla extract

1/2 cup or 100g mini peanut butter cups 

Method

Preheat your oven to 350°F or 180°C and prepare your six-muffin pan by greasing it or lining it with paper liners.

In a large mixing bowl, combine all of your dry ingredients: the flour, sugar, baking powder and salt.

In a smaller mixing bowl, add all of your wet ingredients, the creamy peanut butter, egg, milk and vanilla extract.

Use a whisk to break up the peanut butter and continue mixing until the whole mess is homogeneous.  That is to say, smooth and of the same consistency throughout.

Pour your wet ingredients into your dry ones.

Fold them together gently. If there is still a bit of flour showing, that is good.

Fold in most of the tiny peanut butter cups in, saving some to decorate the tops. 

Divide the batter between your prepared muffin cups. Decorate with the reserved peanut butter cups. You might want to push them in a bit more than I did so they don't slide down the muffins so much while baking. 

Bake for 20-25 minutes or until a toothpick comes out clean.

After allowing them to cool for a few minutes, remove the muffins from the pan and place on a wire rack to finish cooling.

Enjoy!

 

It's the last Monday of the month when we always celebrate Muffin Monday! Check out all the great muffin recipes below!

• Dutch Apple Pie Muffins from Jolene's Recipe Journal
• Maraschino Cherry Muffins from Karen's Kitchen Stories
• Mini Peanut Butter Cup Muffins from Food Lust People Love
• Pizza Muffins from Palatable Pastime
• Small Batch Zucchini Blueberry Muffins from A Day in the Life on the Farm
• Sourdough Cinnamon Buttermilk Muffins from Zesty South Indian Kitchen
• Vegan Jackfruit Muffins from Magical Ingredients

 

#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.

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Peanut Butter Chocolate Chip Twists #BreadBakers

These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.

I’ve always been a fan of peanut butter cups but find they are a little too sweet for me these days. Recently I was introduced to the Trader Joe’s dark chocolate peanut butter cups and, boy, howdy, are those guys good! 

They were my inspiration for this month’s Bread Bakers’ theme which is “favorite breads.” Who wouldn’t love a soft brioche twist filled with the perennial favorite combination of peanut butter and chocolate?

Peanut Butter Chocolate Chip Twists

This recipe is adapted from James Morton’s first fabulous baking book, Brilliant Bread. I also have one of his other books, Super Sourdough and can highly recommend both. If you have a stand mixer, I recommend you use it for this recipe. The dough is really sticky to knead by hand. 

Ingredients

2 tablespoons sugar

1 teaspoon dry active yeast

1/3 cup or 78ml milk, slightly warmed

2 cups or 250g strong white bread flour -18g

1/4 cup or 57g sourdough starter (fed or discard)

1 large egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon fine sea salt

1/3 cup or 75g unsalted butter, softened

3/4 cup or 194g creamy peanut butter

1/2 cup or 85g semi-sweet chocolate chips

Method

In a large bowl or the bowl of your stand mixer, combine the sugar and yeast with the warm milk and two tablespoons of the flour. Leave it for about five minutes. If the yeast has started foaming up, proceed with the next step. If not, your yeast is old and should be replaced. 

Add the flour, the sourdough starter, egg, yolk, milk and salt and combine to form a soft dough. 

Knead your dough for about 5–10 minutes, or until it is really starting to come together.  Add the soft butter and continue to knead until it passes the windowpane test, at least another 5 minutes. 

Cover and leave in a warm place to prove for one hour, or until doubled in size. Alternatively, leave to rest in the fridge for 10–14 hours.

Turn your proved dough out onto a lightly floured surface and sprinkle some more flour on top. Use a rolling pin to roll the dough out into a big square about 15 in or 38cm wide. 

Spread the peanut butter over one half. If your peanut butter is too stiff to spread easily, warm it slightly with a couple of quick zaps in a microwave. 

Sprinkle the chocolate chips onto the peanut butter. 

Fold your dough over to seal the peanut butter and chocolate chips. 

Use a sharp knife to cut the dough into strips. I got 10 strips out of mine but you can cut thicker or thinner strips, according to your preference.

Twist each strip and place them on a baking tray lined with greaseproof paper or a silicone liner. I couldn’t squeeze all 10 in one pan, try as I might. If yours are also too much for your biggest pan, put the remainers in a smaller pan. Don't crowd them because they need room to rise. 

Cover lightly with cling film and leave to rise for about an hour. At least half an hour before you’re going to bake, preheat your oven to 450°F or 232°C.

When you are ready to bake, turn your oven down to 410°F or 210°C and bake the twists for 10–15 minutes, until they are a light golden brown. We want them to stay soft and pillowy. 

I meant to turn my pans around halfway through because I know my oven doesn't brown evenly but we were watching the UEFA 2020 final and I completely forgot. If your oven has the same issues, you might want to turn your pan around at about the 7 minute mark. Also the extra ones were on a different oven shelf and got a bit darker. Still soft and delicious though! 

Remove from the oven and leave to cool on the baking pan for a few minutes. Cool completely on a wire rack and store in an airtight container. 

Enjoy! 

As I mentioned above, our Bread Bakers' theme this month is Favorite Breads. Many thanks to our host Kelly of A Messy Kitchen. Check out the great recipe links below. 

• Blueberry Pistachio Chocolate Sourdough from Zesty South Indian Kitchen
  
• Cinnamon-Honey Raisin Bagels from What Smells So Good?
  
• Cranberry Yeast Bread from A Messy Kitchen
• Garlic Rolls from Passion Kneaded 
• Hemp and Honey Whole Wheat Bread from Ambrosia
  
• Lemon Zucchini Loaf from A Day in the Life on the Farm
  
• No Knead Sourdough Sandwich Bread from Karen's Kitchen Stories
• Peanut Butter Chocolate Chip Twists from Food Lust People Love
• Sourdough Boule from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Peanut Butter Banana Waffles

Peanut butter banana waffles are not only delicious, they are higher in protein and vitamins than normal waffles, making them great to start your busy day.

When our girls were young their daddy took charge of breakfast on school mornings, which was a lifesaver for my sanity. To make his job easier, sometimes I made and froze waffles and pancakes. Just like store-bought, those are easily popped in the toaster and are ready to eat in minutes. 

Homemade buttermilk waffles are also one of our favorite breakfasts for dinner. In fact, over the last few years I’ve shared several waffle recipes you might like:

• Mexican Cornbread Waffles
• Falafel Waffles
• Cauliflower Cheese Waffles
• Loaded Baked Potato Waffles
• Cheesy Ham Waffles

Also make sure to scroll down to see all the wonderful waffles my Sunday FunDay friends are sharing today.

Peanut Butter Banana Waffles

For this recipe, I used the little bananas that are called pisang mas or gold bananas in Malaysia, Oritos in Ecuador and Ouros in Brazil. They have thin skins and are quite small and super sweet. The reason for their name becomes obvious when you peel them. Check out the golden color! It took four of these little guys to make up a half cup or 120g. Of course, substitute your favorite variety of banana if you can't find these. In my waffle iron, this recipe makes 10 waffles.

Ingredients

1 cup or 125g all-purpose flour

1/4 cup or 30g whole wheat flour

2 teaspoons baking powder

1 tablespoon sugar

1/4 teaspoon fine sea salt

1 large egg 

1 cup or 240ml milk

1/2 cup or 120ml mashed banana

1/4 cup peanut butter

canola or other light oil for the waffle iron, as needed

To serve: butter and syrup (or honey)

Method

Mix the flours, baking powder, sugar and salt in a bowl. 

In a separate bowl, mash the bananas with a fork. Whisk in the peanut butter, egg and milk. 

Preheat your waffle iron. 

Add the wet mixture to the flour mixture and fold till well combined.

If your waffle iron isn’t nonstick, brush the surface lightly with the oil. 

Use a ladle to fill the waffle iron with the appropriate amount of batter. Waffle irons can differ greatly in capacity so please consult your manual. 

Cook until the waffle is golden brown, approximately 5-6 minutes, depending on your waffle iron. Repeat until all of the waffles are cooked. 

When I plan to freeze the waffles, I like to stack mine up like a house of cards when they are cooked so that they stay crisp on the outside as they cool. I find that when I stack them one on top of the other, the steam created softens them.

Serve the waffles warm, with butter and syrup, if desired. 

You could even add some extra sliced bananas.

Enjoy! 

It’s Sunday FunDay again and my friends are sharing a plethora of waffle recipes! Many thanks to our host, Sneha of Sneha’s Recipe. 

• Chicken and Waffles from Culinary Adventures with Camilla
• Hash Brown Waffles from Palatable Pastime
• Liège Style Waffles from Karen's Kitchen Stories
• Peanut Butter Banana Waffles from Food Lust People Love
• Pumpkin Waffles from A Day in the Life on the Farm
• Savory Cheesy Herb Waffles from Making Miracles
• Sourdough Waffles from Cooking With Carlee
• Waffles from Sneha's Recipe

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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