simple cooking recipe Peanut Butter Chocolate Chip Muffins with 11 ingredients and 7 stages of easy cooking, which is very practical.
Without fail making ultimate Peanut Butter Chocolate Chip Muffins easy, tasty, practical.
Good Morning my mother, at this time you can present recipe Peanut Butter Chocolate Chip Muffins with 11 ingredients and 7 steps. Next this is how to make it, please pay attention carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Peanut Butter Chocolate Chip Muffins.
Ingredients all Peanut Butter Chocolate Chip Muffins
Needed 2 cups : flour.
Prepare 2 tsp : baking powder.
Needed 1/2 tsp : salt.
Needed 2/3 cup : peanut butter (I used creamy).
Needed 2 tbsp : butter, softened.
Needed 1 cup : packed brown sugar.
Needed 2 : eggs.
Needed 3/4 cup : milk.
Needed 1 tbsp : vanilla extract.
Prepare 1 1/2 tsp : almond extract.
Needed 1 1/2 cups : chocolate chips.
If all material requirements Peanut Butter Chocolate Chip Muffins it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Peanut Butter Chocolate Chip Muffins
Preheat oven to 350°. Line a muffin tin with paper liners, or grease with butter or cooking spray..
Sift flour, baking powder, and salt in a small bowl..
Beat butter, peanut butter, and brown sugar in a large bowl until creamy, 3-4 minutes. Add eggs, milk, and vanilla and almond extracts; beat until smooth..
Add flour mixture to peanut butter mixture; stir with a wooden spoon until just blended. Stir in chocolate chips..
Spoon batter into prepared cups (I use an ice cream scoop for even muffins), filling about 3/4 full. There will be a little mixture left over, but not much..
Bake at 350° for about 25 minutes, checking at 20 minutes, or until a toothpick comes out slightly sticky..
Cool pans on wire racks for about 5 minutes, and then remove from tin to cool completely..
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