Peanut Butter Chocolate Chip Muffins

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peanut butter muffin

Light, airy peanut butter muffins, dotted with melted chocolate chips. Perfect with a tall glass of cold milk!

Makes 12 muffins

Total time: 40 minutes
Prep: 10 minutes
Bake: 20 minutes
Cool: 10 minutes

1/2 cup smooth peanut butter
2 large eggs
1/2 cup sugar
1/2 cup reduced-fat milk
1/2 cup white whole-wheat flour
1/2 teaspoon baking powder
2/3 cup (4oz) semisweet chocolate chip

1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray with nonstick spray.

2. Place peanut butter in a medium, microwave-safe bowl. Microwave 30 seconds to soften. Add egg and beat until smooth. Whisk in sugar, then milk.

3. In a separate bowl, whisk together flour and baking powder. Measure one tablespoon flour and mix with the chocolate chips, in a third bowl, to help prevent them sinking to the bottom of the muffins.

4. Add the flour mixture to the peanut butter mixture. Yes, usually you would add liquids to dry ingredients, but in this case it’s jus easier this way. Fold in the chocolate chips with a spatula.

5. Transfer batter to prepared muffin cups, filling each 2/3 full. Bake 17 minutes, until a toothpick inserted in one of the muffins comes out clean. Cool 5 minutes in pan, then 5 more minutes on a wire rack. Serve warm.

Nutrition per muffin
Calories 173.8
Total Fat 9.4 g
Saturated Fat 3.1 g
Cholesterol 31.6 mg
Sodium 87.4 mg
Total Carbohydrate 19.8 g
Dietary Fiber 1.7 g
Sugars 14.0 g
Protein 5.1 g
Weight Watchers Points Plus: 5 points