So Dan really wanted peanut butter chocolate chip muffins. He was practically begging me to make them. So we start making them only to realize we don’t have any baking powder. No big deal, right?? Apparently it is. Unless you have a handy baking powder substitute such as molasses or cream of tartar (um, what?) you are screwed!!
We still ate them.
The finished product!!
Peanut Butter Chocolate Chip Muffins
2 ¼ cups all-purpose flour
2 tsp. baking powder – very important!!!!
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips
Preheat oven to 375°. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.