I needed a little something…a snack. Oh yea!
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
2¼ cups flour
2 tsp baking powder
1/2 tsp salt
1¼ cups milk
1 cup mini chocolate chips
Preheat oven to 350°. In large bowl, cream peanut butter, sugar, and brown sugar. Mix in egg and vanilla. Stir together flour, baking powder, and salt, add alternately with milk to creamed mixture. Stir just until combined. Fold in chocolate chips. Scoop batter evenly into 12 sprayed or paper lined muffin cups. Bake 22-25 minutes, or until center of muffins are set. Cool on wire rack. Creamy peanut butter can be substituted for chunky, of course, I am just crazy about nuts! Enjoy!
One Year Ago: Peach Pecan Breakfast Cake 
Two Years Ago: Chocolate Chip Oreo Brownies 
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
What a great picture! This is one of my favorite photos.
I agree– it’s an awesome photo! I made these on Friday and my husband and I are loving them. Big chocolate and peanut butter fans here, and so easy! Thanks, Kristen… I’m really enjoying your blog!
p.s. I took a photo of my muffin as well and will post it on my blog with a link to this recipe… Thanks again! 🙂