I think it’s been a year now, since I’ve discovered the peanut butter kitkats, and they still drive me nuts XD. On the other hand I usually have the same breakfast for a while until I get bored and I start the search for a new one, which in general I cook myself. That’s how I’ve started trying with some recipes of peanut butter and chocolate chips cupcakes or similar ideas. This is my second attempt and so far the best ones, though for next time I’ll make sure to have brown sugar as I believe it will improve the flavour (the recipe indicates so, but I had only white sugar), but they are ok. I have a delicious breakfast for this week 🙂
I copy the recipe, but the credits go for Chez CateyLou
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 2/3 cup creamy peanut butter
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1 cup milk
- 3/4 cup chocolate chips
- Preheat oven to 425 degrees F (I put it around 220°C). Spray a 12 count muffin tin with nonstick cooking spray.
- In a medium bowl, sift together the flours, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, peanut butter, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined – do not over mix. Mix in the chocolate chips.
- Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
- Bake for 5 minutes at 425 (220° C), then turn the heat down to 375 (190°C) and bake for 12 – 15 minutes longer, until a toothpick inserted in the centre comes out clean.
- Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.