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1
Place a rack in the center of the oven and preheat the oven to 350.
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2
Line 38 muffin cups with paper liners.
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3
Set the pans aside.
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4
Place the cake mix, pudding mix, buttermilk, peanut butter, oil, and eggs in a lg.
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5
mixing bowl.
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6
Blend with an electric mixer on low speed for 1 minute.
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7
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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8
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
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9
The batter should look thick and well-combined.
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10
Fold in the peanut butter chips and chocolate chips, making sure they are well-distributed throughout the batter.
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11
Spoon the batter into the lined muffin cups, filling each liner 2/3 of the way full (you will get between 24-28 muffins; remove the empty liners, if any).
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12
Place the pans in the oven.
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13
Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 22-25 minutes.
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14
Remove the pans from the oven and place them on wire racks to cool for 5 minute Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips.
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15
Place them on a wire rack to cool for 15 minutes before serving.
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16
For the drizzle, place the peanut butter and sugar in a small microwave-safe bowl.
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17
Microwave at high power until the peanut butter is just melted, for 30 seconds.
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18
Stir and combine well.
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19
With a dinner knife, drizzle this glaze over the top of the muffins.
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20
Let the muffins rest for 10 minutes before serving.
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21
If you want the combination of peanut butter, chocolate, and bananas, add a mashed banana to the batter and reduce the peanut butter to 1/4 Cup.
