Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup creamy peanut butter (not natural)
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chips (optional)

Instruction

  • In a mixing bowl combine the all purpose flour, baking powder, and salt. Stir to combine and set aside.
  • In a large mixing bowl, beat together the peanut butter, granulated sugar and brown sugar with an electric mixer until combined, 1-2 minutes. 
  • Beat in the eggs, vegetable oil, buttermilk and vanilla extract, mix together. Gradually add the dry ingredients (and chocolate chips if using) mixing on low to prevent over mixing. Be sure to mix just until combined.
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • Line a muffin pan with 12 muffin liners. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 
  • Press additional chocolate chips on top of the muffins and sprinkle with sanding sugar. This step is optional.
  • Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 16-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.