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Peanut Butter Chocolate Chip Mini Muffins
Food & Drink
1 3⁄4 cups all-purpose flour
2⁄3 cup firmly packed brown sugar
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
3⁄4 cup milk, at room temperature (I use 1%)
2⁄3 cup peanut butter (smooth or chunky)
1⁄4 cup vegetable oil (I usually use canola)
1 large egg, at room temperature
1 1⁄2 teaspoons vanilla extract
2⁄3 cup miniature semisweet chocolate chips
Preheat oven to 350º.
Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
I just spray with non-stick spray.
Stir together flour, brown sugar, baking powder and salt in a large bowl.
In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
Make a well in the center of the dry ingredients.
Add liquid ingredients and stir just to combine.
Add the mini chocolate chips (I've also used the regular sized ones).
Spoon batter into prepared muffin cups.
Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
Place muffin tin on wire rack and cool for five minutes before removing muffins.
Serve warm or cool completely and store in an airtight container at room temperature.