Whole Wheat Peanut Butter Chocolate Chip Muffins

Name: Whole Wheat Peanut Butter Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 to 15 muffins
Ingredients: 2 cups whole wheat pastry flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 egg; 1/2 cup yogurt; 1/3 cup brown sugar; 1/2 cup unsalted butter; 1/2 cup peanut butter; 2/3 cup milk; 3/4 cup chocolate

User Reviews

5

8 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 to 15 muffins
Course
Breakfast
Cuisine
American

Whole Wheat Peanut Butter Chocolate Chip Muffins

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg large
1/2 cup yogurt plain, Greek
1/3 cup brown sugar loosely packed
1/2 cup unsalted butter melted and cooled
1/2 cup peanut butter melted and cooled
2/3 cup milk
3/4 cup chocolate chunks

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Instructions

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Preheat oven to 350 degrees F. Place liners in a muffin tin and set aside. In a small bowl, whisk together flour, baking soda, powder and salt.
In a large bowl, whisk together egg, yogurt and sugar until smooth. Add in melted butter and peanut butter slowly, whisking constantly until creamy. Whisk in milk. Add dry ingredients and chocolate chips, mixing until just combined with a large spoon. Do not overmix! Using an ice cream scoop, 1/4 cup measure or large spoon, fill muffin liners 3/4 of the way full. Bake for 15-18 minutes, just until tops are set and slightly golden. Remove and let cool, then serve!
[note: I sometimes find that muffins/cupcakes made with peanut butter tend to get a bit dense (maybe since peanut butter is solid at room temp?) after a day or two, so I like to heat these up for a few seconds before eating!