Succulent Chocolate Chip Peanut Butter Muffins, bursting with peanut butter flavor and small chocolate chips, are a family favorite protein-packed snack.
– 1/2 cup vegetable oil – 2/3 cup peanut butter, creamy – 1 cup brown sugar, lightly packed – 2 large eggs – 1 1/4 cups milk – 2 tsp vanilla extract – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 cups all purpose flour – 1 1/4 cup mini chocolate chips (or use regular chocolate chips)
Preheat oven to 375F and line a 12-cup muffin pan. Mix vegetable oil, peanut butter, brown sugar, and eggs in a bowl until smooth.
Whisk in the milk and vanilla. Mix the baking powder, baking soda, salt, and flour in a separate basin, then incorporate it into the wet ingredients.
Mix in the chocolate chips last. Making peanut butter chocolate chip muffin batter Divide batter evenly between 12 muffin cups.
Like me, you can fill your muffin cups to the top, but you can also create 14-16 smaller muffins by filling them 2/3 full.
Put it in the oven for 25 minutes, or until it puffs up and the top starts to turn golden brown. Place on a rack to cool.