PEANUT BUTTER MUFFINS
Peanut Butter Muffins are super moist, soft, full of chocolate chips and packed with protein. Besides peanut butter, addition of egg and yogurt up the protein.These muffins are easy to make and ideal as lunchbox treats, breakfast option, as a snack or for parties and picnics.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- ¾ cup peanut butter chunky or smooth
- 1 cup milk
- ¼ cup oil
- ½ cup Greek yogurt plain
- 2 large eggs
- 2 tsp vanilla essence
- 1 cup brown sugar
Instructions
- Preheat the oven to 180°C.
- Line the muffin tray or cups with paper cups.
- Alternately, can light grease the muffin pan with butter or oil.
- Sieve the flour along with the baking soda, baking powder and salt.
- Add chocolate chips and mix well. If you are using peanuts, add them too.
- In another bowl add peanut butter, sugar, yogurt, milk, oil, eggs and vanilla essence.
- Whisk to mix well.
- Add the flour mixture and mix just enough so that the flour becomes wet. Do not over mix.
- Spoon the batter into the prepared cups or tray. Fill ¾ of the cup.
- Place the tray or cups in the oven and bake for 25 minutes or until the muffins are golden brown.
- Insert a toothpick or a fork into a muffin. If it comes out clean then the muffins are done.
- Remove the muffins from the oven. Allow the muffins to cool on a wire rack.
- If you are using a muffin tray without the paper cups, then allow the muffins to sit in the pan for 5 minutes.
- Using a knife, run it gently around the muffin so it comes out easily.
Notes
- Make sure the peanuts are roasted if you want to add them to the muffin batter.
- If chocolate chips are not available in your area, just take a bar of chocolate and chop it up.
- The batter may appear runny but that is okay. Peanut butter tends to take up moisture on baking.
- Use half quantity plain flour and half quantity wheat flour.