Peanut Butter Chocolate Chip Muffins

I know I’ve posted similar muffins before, but this one is yummy, too!

Peanut Butter Chocolate Chip Muffins

1 ¾ cups (7 ½ ounces) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg, at room temperature
½ cup (3 ½ ounces) packed light brown sugar
2/3 cup (6 ½ ounces) smooth peanut butter
1 ¼ cups (10 ounces) milk
5 tablespoons (2 ½ ounces) unsalted butter, melted and cooled
1 teaspoon vanilla extract
¾ cup milk (or semi-sweet) chocolate chips

Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with Baker’s Joy (or use paper muffin liners).

Whisk the flour, baking powder, and salt in a small bowl until well combined. Set aside.

In a large bowl, whisk the eggs until lightly beaten. Whisk in the brown sugar and continue whisking until thick, smooth, and pale brown, about 2 minutes. Whisk in the peanut butter until smooth, then stir in the milk, melted butter, and vanilla. Use a wooden spoon to stir in the flour mixture and chocolate chips, until incorporated. The batter is quite thick; be careful not to overmix.

Fill the prepared muffin tins ¾ full. Bake for about 15 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the center of one muffin should come out with a crumb or two attached.

Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags.

Recipe source: The Ultimate Muffin Book