Don’t get me wrong, I like cupcakes…but only sometimes. Actually, I would much rather eat a slice of cake than a cupcake. A slice of cake is much more satisfying that a little tiny cake with as much frosting on top to equal the cake that comes in the decorative paper liner. Now to some, that is heaven on Earth, but I feel sick just thinking about it. I just don’t have the tolerance for most frostings.
The humble muffin is the way to go.
The reason for all this muffin talk is because I haven’t made muffins in a really long time and I was just dying to get my hands on a delicious little muffin. I didn’t do much searching because I already had about 10 muffin recipes saved from Foodgawker. After much deliberation and internal arguments, I chose a peanut butter and chocolate chip muffin.
These muffins are really simple and easy to make. Plus, cleanup’s a breeze because you only need two bowls to make these, one for the dry ingredients and one for the wet. I halved the recipe, not knowing who else but me would eat these muffins. Turns out all but one was eaten within the day. So next time I will definitely make the whole batch, although I’m not sure how many it will yield because halving the recipe gave me 10 muffins. Maybe I just have a small scoop.
Peanut Butter Muffins
Adapted from Alida’s Kitchen
Makes about 10 muffins
½ cup + 2 tbsp. unbleached all-purpose flour
½ cup whole wheat flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 tbsp. canola oil
¼ cup brown sugar
½ cup peanut butter
1 tsp. vanilla extract
½ cup + 2 tbsp. buttermilk
½ cup milk chocolate, chopped (or use chips)
Preheat the oven to 375 F. Prepare a muffin pan by spraying cooking spray in the compartments or line them with paper liners. Set aside
In a medium bowl sift together the flours, baking soda, baking powder, and salt. Set aside. In a large bowl whisk together the canola oil, brown sugar, peanut butter, vanilla, and egg. Whisk until well combined.
Fold in 1/3 of the dry ingredients followed by half of the buttermilk. Continue this until everything has been mixed together well. Fold in the milk chocolate pieces.
Use a medium or large scoop to portion the batter evenly into the prepared muffin pan. Place in the oven and bake for 12-15 minutes. Cool in the pan on a cooling rack for a few minutes. Take the muffins out of the pan and allow them to cool completely.
These muffins were best serves slightly warm.