Thursday, May 30, 2013

Peanut Butter Chocolate Chip Muffins

Our family, with the exception of Boy2, loves the combination of peanut butter and chocolate. We're tempted to test the DNA of Boy2 due to the fact that he despises peanut butter. Pretty sure we could have a real life "switched at birth" story. At school one day, the class made no-cook peanut butter cookies. I received a note, which included a smiley face, from the teacher. Boy2 told the class: "My mom made these and I don't like them". Great... the kid is giving the impression that I'm horrible in the kitchen.

Darling has a mad obsession with it. She'll eat peanut butter straight from the jar. But who am I kidding... most of us do that. Right?

Today I'm bringing you peanut butter & chocolate chip muffins with a chocolate drizzle. These muffins will quiet the peanut butter beast within anyone. Well, for a few minutes anyway. Just until you realize you must eat another one before someone else nabs it.


1 1/2 cups all-purpose flour
3/4 cups white sugar
1 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/2 cup butter, softened
1/4 cup milk
1 tsp vanilla
3/4 cup peanut butter
3/4 cup chocolate chips

For drizzle:

1/2 cup chocolate chips
1 tbsp shortening

Combine flour, sugar, baking soda and salt. Set aside.

In another bowl, combine egg, butter, milk and vanilla. Mix well. Add peanut butter and mix well again. Gradually mix in flour mixture. Add chocolate chips and stir.

Preheat oven to 350. Prepare a muffin pan with olive oil or cooking spray. Pour muffin mix into pan (about 3/4 full). (You could also use a loaf pan and make a bread loaf. I'm guessing: preheat 350 and bake for 1 hour.)

Bake muffins for 20-25 minutes. Remove from pan and cool completely.

While the muffins cool, melt together chocolate chips and shortening. About 50-60 seconds in the microwave. Stir until smooth.

Drizzle chocolate on top of cooled muffins. Adding drizzle is like bedazzling your muffin! Transforms it from "looks good" to "looks irresistible".


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