Peanut Butter Chocolate Chip Muffins
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
18 muffins
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Calories
176 kcal
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Cuisine
International
Peanut Butter Chocolate Chip Muffins
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These Peanut Butter Chocolate Chip Muffins are beautifully baked and so fluffy, with a rich peanut butter flavour, and a decadent chocolatey touch. The addition of buttermilk and vegetable oil adds moisture and keeps them perfectly light, so you can enjoy them for days. Quick and easy to make, a family-favourite treat no matter then occasion.
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Ingredients
- 285 g self-raising flour
- 1 teaspoon baking powder
- 250 g buttermilk
- 125 g smooth peanut butter
- 6 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 150 g dark chocolate chips
- 2 large eggs
- 100 g light brown sugar
Instructions
- Preheat the oven to 220 degrees Celsius (450 Fahrenheit).
- In a large bowl, sift the flour and baking powder and sugar, and use a spatula to mix well.
- In a separate mixing bowl, add the eggs and use a hand mixer to beat them well until frothy.
- Add the peanut butter and beat again to get a smooth paste.
- Add the buttermilk, oil and vanilla extract, and beat well.
- Add the dry ingredients to the wet ingredients - use the spatula to incorporate everything into a batter.
- Reserve 2-3 tablespoons of chocolate chips, and mix the rest with the batter.
- Butter and flour 2 muffin tins, and divide the mixture evenly between each cavity - I have 18 muffins in total.
- Scatter the reserved chocolate chips over each muffin.
- Lower the oven temperature to 180 degrees Celsius ( 350 Fahrenheit) and bake the muffins for 220 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the muffind from the oven, and allow them to cool down completely before removing them from the muffin tins.
Notes
- The hot temperature will help the muffins get a quick rise, thus achieving the dome-like top. What I find also helps is having each muffin tin cavity full with batter - it really works better when they are full.
- While muffin cases are fine, I prefer to butter and flour each muffin tin hole well before the batter goes in, then you don't have to worry about the paper cases sticking to the muffins.
- If the muffins don't pop out easily from the muffin tin, just run a sharp knife around the edges of the muffin hole, the muffins should then come out quickly.
Nutrition Information
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Calories
176kcal
(9%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
20mg
(7%)
Sodium
70mg
(3%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
50IU
(1%)
Vitamin C
0.04mg
(0%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 70mg | 3% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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