Name: Holy Chip! Chocolate Peanut-butter Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: Signature Select Double Acting Baking Powder; Toll House Semi Sweet Chocolate Chips Great for Holiday Baking; Morton Iodized Salt, 26 Ounce; O Organics Cane Sugar, Granulated, Organic; Tate's Bake Shop Cookies, Milk Chocolate with White Chocolate Chocolate Chip; Bluebonnet Nutrition Vegetable Oil Sticks; Perfect Snacks Refrigerated Protein Bar Dark Chocolate Chip Peanut Butter; Bob's Red Mill Dark Rye Flour, Organic; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce; Challenge Butter, Unsalted, European Style; Value Corner Vanilla Flavor, Imitation

Preheat oven to 400 degrees F and grease a muffin pan. Combine flour, baking powder and salt in a bowl and set aside. Add cooled melted butter, oil and sugar to a separate bowl and mix together. Add egg and stir in vanilla extract. Pour in buttermilk and mix together. Add the dry ingredients to the wet mixture and combine. Fold in all chips, being sure not to over stir; just ensure everything is combined. Let the batter sit for 5 minutes before putting into muffin tins. Using an ice-cream scooper, fill 8 of your 12 muffin cups all the way to the top. Add a few extra chips on top. Bake for 6 minutes at 400 degrees F (they will start to rise) and then an additional 14 minutes at 350 degrees F.

Holy Chip! Chocolate Peanut-butter Muffins

Serves 8

15 mins prep

20 mins cook

35 mins total

What you need

How to make

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