Some people say that peanut butter and jelly is the perfect combination… and I agree that it is great…
But the best flavor combination is peanut butter and chocolate. And what better way to experience this dream team of flavors than in a soft, warm breakfast pastry?
I originally got the idea for this recipe back in 2012, from a Peanut Butter Muffin recipe in my dad’s Baking Bible – his copy of Whole Grain Baking from King Arthur Flour. I wanted to make my dad a delicious dessert for his birthday, and since he can’t eat white flour, I decided to try my hand at a recipe from the Whole Grain Baking cookbook.
The main issue that I noticed with the original recipe was that it said that the chocolate chips were optional. In my world, chocolate is never an option, it’s a necessity.
There were several other things that I changed and added over several times creating this recipe since 2012, and as of Wednesday, I have finally perfected it. Lucky for everyone reading, you now have the recipe for the best sweet muffins ever.
If you try this recipe, let me know what you think! Enjoy!
- 2 1/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup light brown sugar
- 3/4 cup smooth peanut butter
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup milk
- 1/2 cup vanilla yogurt
- 1 cup chocolate chips
- Preheat oven to 375°F. Grease you muffin tin and set aside.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl, and set aside.
- In a large bowl, cream together the butter and brown sugar.
- Add the peanut butter and canola oil, mixing until well combined.
- Add in the vanilla, eggs, milk, and yogurt, mixing evenly. Scrape the sides of the bowl to be sure everything is mixed in.
- Add your dry ingredients slowly, completely mixing. Be sure to scrape the sides again!
- Once the batter is evenly mixed, fold in the chocolate chips.
- Scoop the batter into your prepared pan, filling each cup evenly.
- Bake the muffins for 22 minutes, until they are golden brown on top. To be certain, stick a toothpick in one of the center muffins, and if it comes out clean, they’re done!
- Place your muffin pan on a rack to cool for at least 5 minutes before removing the muffins.
- Oil is necessary for this muffin batter, but it doesn't have to be canola - I have used corn oil with excellent results!
- When the muffins are done baking, set the pan on racks to cool for no less than 5 minutes, and no more than 8. They need some time to set so that they don't crumble apart as you remove them, but too much time left in the pan can make them rubbery.
This recipe is for Friday Feasts, and therefore is my 5th and final post of my first week of Alliteration Agenda. Check back on Monday for more alliterative fun! Have a great weekend, readers!