Peanut butter is a staple food for many of us. From peanut butter and jelly sandwiches to peanut butter cookies to Reese’s Peanut Butter Cups, this little spread is a powerhouse of protein, nutrients, and yum.
When I was a kid I loved peanut butter …and jelly but not peanut butter and jelly. I wanted the peanut butter on a plate with the jelly near it but not touching and the bread cut in a heart shape, toasted and to the side – not touching the peanut butter and jelly. It isn’t that I was picky or anything… Now they would call it an unconstructed peanut butter sandwich and charge $40 for the plate… I was just ahead of my time.
It wasn’t until my mom brought home marshmallow fluff that I discovered the joy of peanut butter on toasted bread with bananas and marshmallow fluff. It wasn’t so much that I was a gourmand as it was that I had a giant sweet tooth.
Muffins make a great breakfast, and adding peanut butter to the mix is just different enough to keep it new. I wanted to be even more decadent so I added chocolate chips as well. These freeze really well, like all muffins, and you can easily make a batch or two on the weekend and warm one up every morning for breakfast.
If I wasn’t trying to lose weight, if I was eating carbs, and if I had thought of it, I would have added a marshmallow the center of these. Not that I am encouraging you to eat junk food or anything… Especially not for breakfast. I was merely letting you know it could be done.
You probably have most, if not all, of the ingredients in your pantry. Nothing sophisticated or gourmet about these. Just good.
You will need the following ingredients plus chocolate chips. I didn’t get them in the picture because I thought of them after I took the picture. Duh.
If you like step by step photos you can find them under the recipe box.
Melt the butter in a heavy saucepan but do not let brown. Stir in the peanut butter until it is smooth. Set aside.
Beat the eggs until well mixed. Whisk in the brown sugar and then the peanut butter mixture. Add the milk slowly and whisk until smooth.
Mix the dry ingredients and add to the egg mixture.
You should never over mix muffin batter. Just mix it quickly with a fork until the flour is not visible. There will be a pebbly texture to the batter. That’s fine.
Add the chocolate chips and just fold in quickly.
Spoon into prepared muffins tins. Using a scoop will keep the muffins uniform in size and they will all bake the same…PLUS you will always get the same yield from your recipe.
Make the streusel by Mixing the remaining brown sugar and flour together. Now rub in the remaining butter until the mixture is crumbly. Sprinkle over the tops of the muffins. Bake as directed.
Now you know what to do, right?
If you use baking cups consider buying the unbleached ones. Healthier for your family and the planet.
Scoops make your muffins and cupcakes come out consistent in size and that makes them bake more evenly.
Just click on the image for more details.