These muffins look like the tastiest things ever. (I think food photography is amazing, there are photographers who can make asparagus look tasty). I want them right now. Problem is I don’t have the ingriendents, nor any cooking abilities, my mom would freak out, and it is almost midnight. But that won’t stop me from wishing. Maybe I’ll wake up and some nice lady (yes I am sexist) will have made them for me. Just imagine them warm. yum yum. So if you are out there woman of my dreams, here is the recipe for my heart.
Peanut Butter and Milk Chocolate Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.