Peanut Butter Chocolate Muffins
Breakfast or Dessert
2 cups all-purpose flour
2 tsp baking powder
2 Tbsp unsalted butter
1/4 tsp salt
2/3 cup creamy peanut butter
1/4 cup granulated sugar
2 large eggs
1 cup whole milk
1 batch streusel topping
12 mini peanut butter cups
Muffin Ingredients
2 Tbsp unsalted butter, melted
2 Tbsp brown sugar
2 Tbsp creamy peanut butter
2 Tbsp all-purpose flour
1/4 cup old-fashioned oats
Streusel Ingredients
Make Batter
Beat butter, peanut butter, & sugar together until light and fluffy. Mix in eggs and milk until just combined.
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Make Batter
Gently fold dry ingredients into bowl with wet ingredients until just combined (take care not to over-mix).
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Make Streusel Topping
In a medium bowl, mix together melted butter, brown sugar, flour, peanut butter, and oats
4
Make Streusel Topping
Mix together with a fork until a crumbly mixture forms.
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Fill Muffin Tins
Fill cavities of muffin tin halfway with batter. Top batter with two mini peanut butter cups.
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Fill Muffin Tins
Continue filling tins with batter until cavities are about ¾ of the way full. Top each with 1 Tbsp streusel topping.
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Bake Muffins
Bake at 375 degrees for 16-18 minutes, until toothpick inserted into muffins comes out only slightly sticky.
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Bake Muffins
Cool in muffin tin for a few minutes before moving muffins to a metal rack to cool completely.
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