Muffins

Name: Peanut Butter Chocolate Chip Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 12
Ingredients: 2 Cups Flour; 1 tbsp. Baking Powder; 1½ tsp. Salt; 1¼ cups Jif Creamy Peanut Butter; 1.5 cups Nestle Mini Semi-Sweet Chocolate Chips; 1 cup Milk; ⅔ cup Sugar; ⅓ cup Canola Oil; 2 Eggs; 1 tsp. Vanilla

Peanut Butter Chocolate Chip Muffins

by Ashley Mullen

Peanut butter is in daily use in this house. In fact, a few weeks ago we ran out, I ran to the store but only bought the store brand peanut butter. Well. That was a mistake, because there is a flavor difference, but its great for baking. And baking we’ve been, like this peanut butter chocolate chip muffins.

Peanut Butter Chocolate Chip Muffins

*This post contains affiliate links, see my disclosure policy for more information.*

These are a kid pleaser! And some days I just want to be the”perfect mom” and please my kids. Especially on those days when I’m not sure if they are going to like supper or not or maybe I have been a bit cranky. These are simple to make, there aren’t a lot of ingredients required. They are perfect making with kids.

What you need:

2 Cups Flour
1 tbsp. Baking Powder
1½ tsp. Salt
1¼ cups Jif Creamy Peanut Butter
1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
1 cup Milk
⅔ cup Sugar
⅓ cup Canola Oil
2 Eggs
1 tsp. Vanilla

How to make Peanut Butter Chocolate Chip Muffins:

Beat together the egg and sugar. Mix in the oil, the vanilla, the salt, and peanut butter. Then mix in the flour and milk. Fold in the chocolate chips if you want to use them. I think that they are just as great without the chocolate chips.

Scoop about 1/4 of a cup of batter into each muffin tin. Bake at 350 for 18 minutes. 15 minutes was not done, but 18 minutes in my oven was perfect. Make sure to check yours though, your oven may bake faster than mine.

These muffins would be just as good without the chocolate chips. Actually, I think they would be even better, but my kids do not agree.

Peanut Butter Chocolate Chip Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Ingredients

2 Cups Flour
1 tbsp. Baking Powder
1½ tsp. Salt
1¼ cups Jif Creamy Peanut Butter
1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
1 cup Milk
⅔ cup Sugar
⅓ cup Canola Oil
2 Eggs
1 tsp. Vanilla

Instructions

Preheat oven to 375 degrees.
Stir the flour, salt and baking powder in a large bowl.
Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
Fill up muffin liners in muffin pan ¾ full – almost full.
Sprinkle the top of each muffin with a smidge more sugar. {yum!}
Bake at for approx. 18 minutes, or until done. ENJOY!

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Chocolate Chip Muffins

by Ashley Mullen

When you are working so hard to eat healthy and all you want is chocolate, yup, that’s me. “I want chocolate and I want chocolate right now, everyone out of my way!” That’s basically what lead to me making the latest batch chocolate chip muffins. I also have a delicious coffee chocolate chip muffin recipe, but this muffin recipe is my favorite!

Chocolate Chip Muffins

*This post contains affiliate links, see my disclosure policy for more information.*

If you are in the mood for some other snack, or maybe you think supper before snacking is a good idea, you can check out some of the great ones in my recipe box, where you’ll also find these chocolate chip muffins for later.

This muffin recipe is super simple to make, making it perfect for helping hands.

What you need:

11/2 c flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
1/2 c unsweetened applesauce or canola oil
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips

How to make Chocolate Chip Muffins:

The simple version of this recipe is: Add all ingredients together, minus the chocolate chips and mix well.

I like to cream together my oil and sugar, then add in eggs and mix that together for at least a minute before continuing to add the remain ingredients. The batter is very thick. Once mixed thoroughly, fold in your chocolate chips. Scoop your batter into well grease muffin tins, or use cupcake liners.

Bake at 400 for 15-20 minutes. My muffins below were in for 15 minutes.

These beautiful, tasty chocolate chip muffins popped out of the muffin tin easily. And popped into waiting hands and mouths just as easily.

*I make this recipe two different ways. I like to sometimes use unsweetened apple sauce in place of the oil. It makes them slightly heavier, and healthier. My Hubby will not eat them if I used applesauce, but my kids and I still love them.

Chocolate Chip Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

11/2 c flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
1/2 c unsweetened applesauce or canola oil
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips

Instructions

The simple version of this recipe is: Add all ingredients together, minus the chocolate chips and mix well.
I like to cream together my butter and sugar, then add in eggs and mix that together for at least a minute before continuing to add the remain ingredients. The batter is very thick.
Once mixed thoroughly, fold in your chocolate chips. Scoop your batter into well grease muffin tins, or use cupcake liners.
Bake at 400 for 15-20 minutes. My muffins below were in for 15 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Cherry Vanilla Muffins

by Ashley Mullen

Over the weekend a friend stopped by with a bag full of frozen cherries, her freezer wasn’t working, so she wanted us to take them and make whatever with them. First up, cherry vanilla muffins. I’m not usually a cherry fan, but with so many in the freezer I figured I’d see what I could make and these cherry muffins were good!

Cherry Vanilla Muffins

*This post may contain affiliate links, see my disclosure policy for more information.*

We are big fans of muffins, like our blueberry muffins, so these were a safe bet, plus my kids love fruits and berries of all kinds, I haven’t given them one yet that they don’t like.

Our cherries weren’t pitied, but they were frozen. Being frozen made pitting them easy, but it was very cold on the fingertips. And those fingertips were red. I did not thaw our cherries out but instead made these cherry muffins with frozen cherries.

These are super easy to make, I did so without using a mixer (it was dirty).

What you need:

1¾ cup all-purpose flour
⅓ cup granulated sugar
1 tsp baking powder
½ teaspoon baking soda
½ tsp salt
1 cup buttermilk
2 large eggs
2 tbsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
¾ cup finely chopped cherries

How to make this Cherry Muffin recipe

Mix together all the ingredients with the exception of the cherries.

Mix it well.

I know 2 tablespoons of vanilla seems like a lot, but it’s the perfect amount.

Fold your frozen cherry pieces into the batter. The less mixing the lighter your muffins will be. They also won’t be completely red.

There is only 4 tbsp of butter/margarine in these muffins, if you choose to use muffin liners, you are still going to want to use a non-stick spray.

My kids thought I was making blood muffins… yes, blood. I don’t remember the last time we had cherries so I guess it’s understandable.

They would be perfect for Halloween though if they look like blood muffins.

I hope you enjoy these cherry vanilla muffins as much as our family did.

Cherry Vanilla Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Delicious cherry muffins from frozen cherries.

Ingredients

1¾ cup all-purpose flour
⅓ cup granulated sugar
1 tsp baking powder
½ teaspoon baking soda
½ tsp salt
1 cup buttermilk
2 large eggs
2 tbsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
¾ cup finely chopped cherries

Instructions

Preheat the oven to 400. Line and grease your muffin tin, or just really grease it!
In a large mixing bowl, whisk together all the dry and wet ingredients, minus the cherries. Mix well.
Using a spatula stir in the cherries until just combined. The less you mix, the more delicate the muffins will be.
Evenly scoop the muffin batter into the prepared pans, filling ¾ of the way up.
Bake for 20-22 minutes, or until cooked through. Allow to cool for 5 minutes and then remove carefully from the pan.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

My must have muffin items:

Chocolate Chip Coffee Muffins

by Ashley Mullen

Chocolate or coffee? How do you choose between them, or do just combined them into chocolate chip coffee muffins like this? Maybe grab a cup of coffee to enjoy with them too though, just to boost your caffine intake. Because if you are a parent, you are probably needing a caffine boost.

Chocolate Chip Coffee Muffins

*This post may contain affiliate links, see my disclosure policy for more information.*

What you need:

2 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter melted and cooled
1 cup granulated sugar
2 large eggs
1 tbsp instant coffee
1 cup milk
1 tbsp vanilla extract
1 cup chocolate chips

How to make Chocolate Chip Coffee Muffins:

First step is to mix your instant coffee grounds with milk in a small bowl.

Mix together your dry ingredients (minus the chocolate chips) while the coffee disolves.

Add in the wet ingredients, and mix well. Fold in your chocolate chips. Mini chocolate chips are best for these I find, but regular ones are great too!

Scoop out the batter into either a greased muffin tin or a muffin tin with cupcake liners.

Bake at 400 for 10 minutes or until a toothpick comes out clean.

Chocolate Chip Coffee Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

2 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 tbsp instant coffee
1 cup milk
1 tbsp vanilla extract
1 cup chocolate chips

Instructions

First step is to mix your instant coffee grounds with milk in a small bowl.
Mix together your dry ingredients (minus the chocolate chips) while the coffee disolves.
Add in the wet ingredients, and mix well. Fold in your chocolate chips. Mini chocolate chips are best for these I find, but regular ones are great too!
Scoop out the batter into either a greased muffin tin or a muffin tin with cupcake liners.
Bake at 400°F for 10 minutes.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Coffee Cake Muffins

by Ashley Mullen

Mornings call for coffee, and coffee needs a friend like coffee cake. These are the perfect size for pairing with a cup of coffee in the morning, afternoon or in the evening. Simple to make, and great to eat.

Coffee Cake Muffins

Preheat your oven to 375. Either line your muffin pan with liners, or spray well with non-stick spray. I used a Texas sized muffin tin. Because I threw my regular one out, the coating stuck to a batch of muffins, the other day and forgot about it.

Mix the brown sugar and eggs together. Add in wet ingredients, mix well then add in the remaining dry ingredients. Mix it together well.

I could easily lick these beaters, I didn’t, but boy do those look good!

Evenly pour into your muffin tin. Set this aside. And mix together the crumble for the top.

Using a fork mix the dry ingredients. Pour the melted butter in and mix well, it will crumble on its own, just mix it together with your fork.

Sprinkle, or dump some of the crumble on top of each of the muffins, press it down into the batter. The more crumble you add the more your coffee cake will have, the better it will taste!

Add more than you see here! And press it down in.

Bake at 375, for 15 minutes or until the tester comes out clean when using a regular sized muffin tin. If you choose to use a Texas sized muffin tin bake for 20 minutes until the tester comes out clean.

[bctt tweet=”Nothing is as good as coffee and coffee cake!”]

Coffee Cake Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
2 large eggs

For the crumb topping

1/3 cup white sugar
1/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour

For the glaze

1/4 cup confectioners' sugar
1/2 teaspoon milk
1/2 teaspoon vanilla

Instructions

Preheat your oven to 375. Either line your muffin pan with liners, or spray well with non-stick spray.
Mix the brown sugar and eggs together. Add in wet ingredients, mix well then add in the remaining dry ingredients. Mix it together well.
Evenly pour into your muffin tin. Set this aside. And mix together the crumble for the top.
Using a fork mix the dry ingredients. Pour the melted butter in and mix well, it will crumble on its own, just mix it together with your fork.
Sprinkle, or dump some of the crumble on top of each of the muffins, press it down into the batter. The more crumble you add the more your coffee cake will have, the better it will taste!

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Muffins

Peanut Butter Chocolate Chip Muffins

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Nutrition Information:

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