Somewhere along the way I picked up the belief that it’s completely fine to have chocolate for breakfast as long as it’s served in an appropriate breakfast way. So basically brownies for breakfast = bad, but chocolate muffins for breakfast = totally okay! If some peanut butter gets added to the mix it’s even better – peanut butter is absolutely breakfast appropriate and only further legitimizes the whole chocolate for breakfast thing. Right?
So when you make these – and you will because – hello! – chocolate for breakfast! – you’ll want to super-size them by filling each muffin slot/hole/well/whatever you call it to just below the rim. That way you’ll get eight sort of jumbo muffins, which is the best way to maximize the chocolate and peanut butter wonderfulness. Pile on some chocolate chips and you’ll turn what would have been a boring weekday morning into a “oh my god I love my life!” weekday morning. Seriously, chocolate for breakfast will do that for you. Oh, and a strong cup of coffee – that helps, too.
These muffins have peanut butter and chocolate. Need I say more?
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup creamy peanut butter
- 2 tablespoons butter, melted
- 1 egg, beaten
- 1 cup plus 2 tablespoons milk
- 1/2 cup granulated sugar
- 1 1/2 cups milk chocolate chips, melted
- 1/4 cup milk chocolate chips, for tops of muffins
- Preheat oven to 375 degrees. Spray a standard sized muffin tin with cooking spray.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl combine the peanut butter, melted butter, egg, milk, and sugar.
- Slowly add the wet ingredients to the dry ones, stirring until just combined.
- Next, transfer half of the batter to the other bowl you used for the dry ingredients. Stir in the melted chocolate chips until it's well combined. Pour the chocolate batter into the peanut butter batter and give it a quick stir just so it's partially combined.
- Scoop a generous 1/4 cup of the batter for each muffin slot. Just enough so the batter barely reaches the top. You should have enough batter for 8 muffins. Top each muffin with a few chocolate chips. Fill the empty holes about a 1/4 of the way with water.
- Bake the muffins for about 30 minutes or until they pass the toothpick test.
- Let them cool for ten minutes in the pan before transferring to a wire rack.