Chocolate Chip Peanut Butter Muffins
see title
Adapted from: https://pastryliving.com/chocolate-chip-peanut-butter-muffins/
Ingredients
- 8.8 oz All-purpose flour (2 US cups)
- 7 oz Granulated sugar (1 US cup)
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 9 oz Peanut butter (1 US cup)
- 4 oz Oil (1/2 US cup)
- 2 eggs Egg (100 g | 3.5 oz)
- 1.4 oz Honey (2 Tbsp)
- 12.7 oz Milk (1 1/2 US cups)
- 6 oz Chocolate chips - Set aside 3 Tbsp for topping
- Some Salted roasted peanuts (diced)(Optional)
- Some Sea salt (Optional)
Instructions
- Whisk the dry ingredients together: All-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients except milk: Peanut butter, oil, eggs, and honey with a whisk until it looks smooth.
- Add milk: Add 1/3 - 1/2 of the milk and mix until smooth. Add the remaining milk and mix until it's evenly blended.
- Add the dry ingredients and mix until smooth. Switch to a spatula and clean the bottom and sides of the bowl to ensure it's evenly incorporated.
- Set aside about 3 Tbsp of chocolate chips for topping and add the rest to the cake batter. Mix.
- Divide the cake batter into 18 cups using an ice cream scoop. You can fill it up to the height of the cupcake liner to create a big dome on top. Top them with the diced peanuts (optional) and the remaining chocolate chips.
- Bake at 355ºF (180C) for about 20 minutes until it bounces back gently when you touch it.
- Take them out of the pans with a small cake spatula while they are hot and cool them on a wire rack.