If you’re a fan of peanut butter, you have to give these muffins a try. We all know peanut butter tastes great smothered on toast, but it also works just as tatsty in a muffin – especially when mixed with the muffin must-have ingredient, chocolate chips. Crunchy peanut butter works best with this recipe, to make sure the treats are packed full of flavour – they’re a must-try for any peanut better lover.
- 300g self-raising flour
- 1tsp baking powder
- 100g chocolate chips
- 175g crunchy peanut butter
- 120g soft brown sugar
- 2 eggs
- 200ml milk
Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Line a muffin tray with 12 cases.
In a bowl sift together the self-raising flour and baking powder.
Mix through the chocolate chips.
In a separate bowl mix the peanut butter, sugar, eggs and milk and mix until well combined.
Pour the dry ingredients into the wet and mix until just combined.
Divide the mixture between the 12 cases.
Bake for 15 to 20 minutes or until well risen and firm to the touch.
Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.
Top tip for making Peanut butter and chocolate chip muffins
For a real American twist, serve these spread with jam.
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