Peanut Butter Muffins
These easy peanut butter muffins have a delicious peanut butter flavor, moist texture, and are filled with chocolate chips. Make them for breakfast or a snack - they're the perfect way to get your peanut butter fix.
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil or canola
- 3/4 cup brown sugar
- 1/2 cup peanut butter , I do not recommend natural
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup chocolate chips
Preheat the oven to 350F degrees. Line a regular-sized muffin pan with muffin papers (you'll end up with 12-14 muffins total).
In a large bowl whisk together the flour, baking powder and salt.
In a separate bowl beat together the oil, brown sugar, peanut butter, eggs and vanilla extract with an electric mixer until smooth.
Turn the mixer down to low speed and mix in the milk and sour cream.
Turn off the mixer and fold in the of the flour mixture, followed by the chocolate chips.
Spoon the batter into the prepared muffin pan, filling each to the top of the paper (you'll end up with 12-14 muffins total).
Bake for 16-18 minutes, or until an inserted toothpick comes out clean (except for the melted chocolate chips).
*Measuring the flour incorrectly can result in dry muffins. Whisk the flour carefully, then spoon into a dry measuring cup and level off the top. Or weigh using a kitchen scale. 1 cup of flour is 125grams.
**Muffins are best enjoyed the same day that they're made. Store leftovers in an airtight container at room temperature for up to 3 days.