Peanut Butter Chocolate Chip Muffins

In hopes to play catch up, I must post this amazing recipe. Last week, Jon requested Peanut Butter Chocolate Chip Muffins for breakfast. . . and seeing as he was about to turn 30, I couldn't say no, could I? It sounded like a good idea, however, when he first mentioned his idea, I was a tad bit skeptical. But, I needed a challenge, and so I went on a search via the fabulous world wide web. And very quickly did I realize that some of my favorite blogs had recently made just what I was looking for! I was so very excited, because these bloggers were ranting and raving about how good they were. So, I printed out the recipe and got to baking. . . Can I just say that this recipe ROCKED! My husband described them as decadent morsels of sinfulness! They were that good! I highly recommend them! They are delicious.

I found this recipe over at Annie Eats. They turned out with beautiful puffed tops and a very moist center. I will admit that eating them gave me a great incentive to start running again (I have by the way. . . yeah me!). So, here's the recipe before I head off to bed. Have a great Sunday and happy baking!

Peanut Butter Chocolate Chip Muffins

2 ¼ cups all-purpose flour

2 tsp. baking powder

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 (I will admit, I like to add more!)

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.