Friday, April 23, 2010

Redo! Peanut Butter Chocolate Chip Muffins

So, I know I've already posted a recipe for Peanut Butter and Chocolate Chip Muffins. In fact, I've even already posted this one! But to be honest, they weren't that great the first time around. They were pretty dry and the peanut flavor was not very pronounced.

I was jonesing for these muffins again a while back. Well, not those muffins but the muffins I wanted them to be. So I decided to give it another try and really put my all into it. I also decided to make a half-batch because if I failed, I didn't want 11 dry, boring muffins crowding my kitchen.

Oh, but I did not fail. These muffins were glorious! Moist, with a great peanut butter flavor. They were just what I had been looking for and hit just the right spot. To accomplish this I added a little more peanut butter and a couple tablespoons more of brown sugar, both to add moisture and sweetness. I also subbed in whole wheat flour for about half of the all-purpose and added a couple of tablespoons of wheat germ for nutrition. I didn't notice that these had much of a negative impact on flavor but I know that they made these muffins more healthful . . . which made me feel better about eating them.

Peanut Butter Chocolate Chip Muffins
(Recipe adapted from Annie's Eats, originally from Baking Bites)

Makes 6 large muffins

3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp wheat germ
1 tsp baking powder
1/4 tsp salt
1/3 cup,
plus 2 tbsp brown sugar
3 tbsp butter, melted and cooled
1/3 cup peanut butter (I used crunchy but smooth is fine)
1 large egg
1/2 cup milk (low fat or skim is fine)
1/2 cup milk chocolate chips
1/4 cup honey roasted peanuts, chopped for garnish (optional)

Preheat oven to 375F. Line a 6-cup muffin tin with paper liners. In a large bowl, whisk together flours, wheat germ, 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 to ensure you get a nice dome on the muffin. Optional: sprinkle on some chopped peanuts for garnish. 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.

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