Here, I’ve put together what is pretty much a basic muffin recipe, but added peanut butter, chocolate and for fun a little bit of butterscotch.
Oh, and by the way I completely forgot to take photos of the process, but I did take some videos. So…most of the earlier pictures here are screen caps from those videos, which are not ideal. Sorry!!
Ingredients
- 2/3 cup peanut butter (creamy)
- 2 T butter, brought to room temperature
- 2 t vanilla
- 3 eggs, brought to room temperature
- 1 cup milk
- ¾ cup dark brown sugar
- 2 cups flour
- 2 t baking powder
- Pinch of salt
- ¾ cup semisweet chocolate chips
- ¼ cup butterscotch chips
- ¼ cup chunky sugar
Directions
Another thing I like about muffin/cake recipes is that, generally, they’re pretty easy. Just dump a bunch of stuff in a bowl and go to town. This recipe…pretty much like that.Get a muffin tin and line it with cupcake liners. Set that aside.
In a large bowl, toss your peanut butter, butter and vanilla and mix until well combined.
Add in the eggs, milk and brown sugar and mix again until smooth.
Now, with the rest of the dry ingredients, “officially” you should put them in a separate bowl, whisk or sift them together and then add them. But I just wasn’t in the mood to mess up another bowl, so I put them directly into the same mixing bowl and that worked out just fine.
So, with that in mind, add in the flour, baking powder and salt and mix again until well combined.
That’s it with the mixer – the rest is just stirring.
Pour in your chocolate and butterscotch chips and stir until they’re evenly distributed.
Get your muffin tin with the liners and spoon the batter into each one, filling them to about ¾ full.
Next, get your chunky sugar and sprinkle that over the tops of each muffin. If you like (though I didn’t account for it in the recipe), you can also throw on some of the chocolate or butterscotch chips).
Bake at 350 for about 15-18 minutes, or until a toothpick inserted in the center comes out dry.
Move the muffin tin to a wire rack and leave the muffins in the tin for 5 or so minutes while they cool. Then take them out and put them directly of the rack to cool completely.
See? Simple! And if you like chocolate and peanut butter, I guarantee you’ll like these. Makes about 16 muffins!
Ugly Desserts 