Best 2 Peanut Butter Chocolate Chip Mini Muffins Recipes

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Indulge in the delectable duo of peanut butter and chocolate chips, perfectly harmonized in bite-sized treats. These mini muffins offer a delightful balance of sweet and nutty flavors, with a moist and fluffy crumb that melts in your mouth. Each morsel is a burst of peanut butter goodness, complemented by the richness of chocolate chips. Whether you're looking for a quick breakfast, a sweet snack, or a party pleaser, these peanut butter chocolate chip mini muffins are sure to satisfy your cravings. With easy-to-follow recipes for both regular and gluten-free versions, this article caters to all dietary preferences. Get ready to whip up a batch of these irresistible treats and experience the perfect harmony of peanut butter and chocolate in every bite.

Here are our top 2 tried and tested recipes!

PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS



Peanut Butter Chocolate Chip Mini Muffins image

PERFECT for snacking, breakfast on the go, school lunches, preschool snacks...and don't forget a big cold glass of milk to wash them down!

Provided by NYAmy

Categories     Quick Breads

Time 35m

Yield 24 mini muffins

Number Of Ingredients 10

1 3/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature (I use 1%)
2/3 cup peanut butter (smooth or chunky)
1/4 cup vegetable oil (I usually use canola)
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350ยบ.
  • Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
  • I just spray with non-stick spray.
  • Stir together flour, brown sugar, baking powder and salt in a large bowl.
  • In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
  • Make a well in the center of the dry ingredients.
  • Add liquid ingredients and stir just to combine.
  • Add the mini chocolate chips (I've also used the regular sized ones).
  • Spoon batter into prepared muffin cups.
  • Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
  • Place muffin tin on wire rack and cool for five minutes before removing muffins.
  • Serve warm or cool completely and store in an airtight container at room temperature.

PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS



Peanut Butter Banana Chocolate Chip Mini Muffins image

Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 11

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter or coconut oil
1/2 cup all-natural peanut butter
1 cup mashed ripe bananas (about 2 medium bananas or 3 small)
1/3 cup milk or canned coconut milk
1 egg
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1/3 cup mini chocolate chips

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
  • Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
  • Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
  • Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the process.
  • Room Temperature Ingredients: For best results, make sure your butter, eggs, and milk are at room temperature before you start baking. This will help them incorporate smoothly into the batter and produce a more tender muffin.
  • Don't Overmix the Batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined and no more.
  • Fill the Muffin Cups Properly: Fill each muffin cup about 2/3 full. This will prevent the muffins from overflowing and creating a mess in your oven.
  • Bake the Muffins until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that your muffins are cooked through.

Conclusion:

These peanut butter chocolate chip mini muffins are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, fluffy, and packed with peanut butter and chocolate flavor. Follow these tips to ensure your muffins turn out perfectly every time. Enjoy!

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