I loved the idea of peanut butter chocolate chip muffins and first saw it on Pinterest. My husband LOVES anything combining peanut butter and chocolate. When I first made these they came out more dense and savory than I would prefer. This could be due to using natural peanut butter, so I cannot vouch for the results using traditional peanut butter. So here is my adaptation of the original recipe
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup brown sugar
6 tablespoons butter melted and cooled
1/8 cup canola or vegetable oil
1/2 teaspoon vanilla
1/2 cup peanut butter (I used Smuckers Natural Creamy)
1 cup milk
1 cup semisweet chocolate chips
Preheat oven to 375°. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, canola oil, vanilla, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 24- 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
Please click the link to find the original original recipe