I’m so very sorry to title this post, “Spring!” because I am quite aware that in certain areas of the world there are ridiculous weather patterns occurring like snow flurries, icy rain storms, patches of black ice on the roads, etc.
But I’m not sorry enough not to title this post, “Spring!” because it is a glorious spring morning here in Santa Barbara. As I sit here (lazy as heck, still in my house wear – a.k.a. pajamas) the front door is open letting the sounds of birds chirping, the smell of fresh blooming flowers, and sun light spill in.
Yes, I’m rubbing salt into the wound then pouring lemon juice on top of it. I don’t mean to be mean. I’m just evil, that’s how I roll.
After being inspired by the crazy amazing Nashville dishes we partook in last week, I was all set to bake something devilishly delectable and completely bad for you. But I think my body is still detoxing from all of the fattening deliciousness. So instead, I was feeling peanut butter.
These are really, really good. I did however, make some changes based on the reviews of the recipe I used. And I’m glad I did because they turned out super moist which is what I was worried about. Check out the notes I’ve included if you’re interested in baking these.
By the way moms, your kids will dig these!
Peanut Butter Chocolate Chip Muffins (recipe care of verybestbaking.com)
INGREDIENTS: 1 cup all-purpose flour, 1 cup whole-wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup reduced-fat creamy peanut butter, 2 tablespoons butter (softened), 1 cup packed brown sugar, 2 large eggs, 3/4 cup milk, 2 cups (12-oz. pkg.) mini semi-sweet chocolate chips
DIRECTIONS: Preheat oven to 375º F. Paper-line or grease 18, 2 1/2 –inch muffin cups. Combine all-purpose flour, whole-wheat flour, baking powder and salt in small bowl. Beat butter, peanut butter and brown sugar in large mixer bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in morsels. Spoon batter into prepared cups, filling 3/4 full. Bake
for 18 to 20 minutes or until wooden pick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in airtight containers.
MY NOTES: Rather than using whole wheat flour, I used two cups of regular, old all-purpose flour. I also used crunchy peanut butter instead of creamy for no other reason than that’s what I had in my cupboard. I liked the bit of crunchiness in the muffin and Paul didn’t even notice (he prefers smooth peanut butter). I also don’t believe in “reduced-fat”… give me the fat. Finally, I added one mashed up banana to ensure that the muffins were moist. Worked like a charm, although it did make the peanut butter much more subtle. Oh, I used regular chocolate chips in place of minis. That’s what Trader Joe’s had.